Basil is an annual culinary herb. It comes in many different varieties with distinctive flavors. Easy to grow from seed.
Start basil seeds indoors 6 weeks before the last frost date, 1/8" deep. Transplant outdoors 2 weeks after the last frost date. Full sun. Spacing 10".
Cinnamon basil has a sweet and spicy flavor. It's good for any recipe that calls for basil, but especially desserts. The attractive plants have dark green leaves, purple stems, and pink flowers that attract beneficial insects.
Basil 'Cinnamon' makes a great container plant. You can rub the leaves and enjoy the fragrance every time you walk by.
Basil 'Dark Opal' is one of the most beautiful of all herbs. It has dark purple leaves due to its high anthocyanin content, which gives it extra nutritional value. The flavor is rich and strong. Great for cooking and herbal vinegar.
Dark Opal basil has a wonderful fragrance. I love to rub and sniff the leaves. It's one of my favorite plants for adding foliage color to container gardens .
Genovese basil has a hearty, classic flavor. It is the best basil for pesto and flavorful Italian dishes. Also known as Basil 'Sweet Genovese'.
Before the first fall frost, harvest all the leaves to make pesto. Freeze it in ice cube trays, then transfer the blocks to a plastic ziploc bag. They can be removed from the freezer as needed to bring back a taste of summer to your cooking.
Holy Basil is commonly used in Thai cuisine and teas. It has a sweet and spicy anise flavor. The small flowers attract beneficial insects .
Holy Basil is a sacred herb in Hindu religious ceremonies. It is used in Ayurvedic medicine for digestion and immune system support. It's a good potpourri herb. Also known as Sacred Basil or Tulsi.
Lime basil is a delicious variety with a sweet, citrus-lime flavor. It has bright green leaves and small white flowers that attract beneficial insects.
Basil 'Lime' originally comes from Thailand. It is perfect for desserts, sauces and salad dressings. The delicate flavor can be damaged by heating, so use it raw, or add it to dishes at the end of the cooking time.
Basil 'Sweet Dani' has narrow, light green leaves with a good, strong flavor. Try it in fish dishes, herbal vinegars, fruity desserts and teas. Sweet Dani is the best lemon basil I've ever tried.
Basil 'Sweet Dani' was an All-America Selections winner in 1998. It's a tall, vigorous variety that is very productive.
Basil 'Siam Queen' has an intense licorice-clove flavor that holds up well in the heat of cooking. It's an excellent choice for Thai, Indian and Italian recipes.
Basil 'Siam Queen' was an All-America Selections winner in 1997. It's a tall, bushy variety with large green leaves and dark purple flowers that are highly ornamental in the garden or in containers.