Basil Varieties at Purple Sage Farms
By Arlie Sommer and Tamara Sloviaczek, July 2024
At Purple Sage Farms we grow more than 200 different herbs. Our favorite, and the one we grow the most of and use more than any other, is basil. Ocimum basilicum, commonly known as basil, is a member of the mint family.
The name “Basil” comes from the Greek word “basilikon” meaning “royal” and so it is often referred to as the “King of Herbs.” We refer to it as such because basil is so versatile. It can be eaten fresh or cooked. It is easy to adapt to any recipe from roasted meat to ice cream.
Genovese Basil
Ocimum basilicum
This is the classic basil that you know and love! Bright spring green, huge pillowy leaves, crinkly, somewhat serrated, green stems, flowers are tall spires of tiny white blossoms
Flavor
“Pow” fills your mouth with sweet, mild peppery taste, hints of clove
Pairings
Pesto (try our recipe!), pasta, fresh tomatoes, mozzarella cheese, eggplant
Notes
Genovese is used in many Italian and Mediterranean dishes, including the Caprese salad, which means “salad of Capri”. Capri is an island off the west coast of Italy. To make this simple summer dish, slice ripe heirloom tomatoes and layer them with mozzarella cheese and a basil leaf. Drizzle olive oil and balsamic vinegar on top with a sprinkle of salt. Try kosher or Maldon salt.
Purple or Opal Basil
Ocimum basilicum L.
Deeply purple, almost black, leaves are somewhat shiny and slightly serrated, spire flower with tiny light lavender blossoms
Flavor
More delicate, sweet basil flavor, honey and mild clove
Pairings
Infuse purple basil with vinegar to make it a deep red. Chopped purple basil adds a sweet clove flavor to carrots, turnips, and parsnips and is a nice contrast in color.
Notes
Purple basil is touted for its anti-inflammatory properties and is great for infusing beverages and oils. Dark reds and purples indicate high antioxidants. We use Purple and Genovese basil to make our our Basil Kombucha.
Thai Basil
Ocimum basilicum var. thyrsiflora
Dark forest green leaves on a low bushy plant, but the leaves are longer and thinner than other varieties, not glossy or serrated like cinnamon basil (which looks a lot like Thai basil otherwise), flowers are more bunched with tiny lavender blossoms and purple square stems
Flavor
Very bright, pops in your mouth, pungent, a stronger anise, or licorice-like flavor
Pairings
Pho, pork and beef, coconut milk, essential in most Thai and Vietnamese dishes
Notes
Thai basil has sturdy, resilient leaves that stand up well to extended cooking times and prolonged heat. Siam Queen, an heirloom variety, is the cultivar of choice for Purple Sage Farms.
Cinnamon Basil
Ocimum basilicum cinnamon
Glossy, taller plant, more erect than Thai basil which is lower and bushy, barely serrated leaves, purple stems, upright flower spear like Genovese basil
Flavor
Reminiscent of warming spices and cinnamon but it also has a floral basil aroma
Pairings
This aromatic herb is delicious as a tea, steeped in hot water or infused by the sun. Add crushed or chopped leaves and flowers to a scone or biscuit batter. Replace cinnamon basil in our Lavender ice cream recipe.
Notes
It contains methyl cinnamate, giving it a flavor reminiscent of cinnamon.
Lemon Basil
Ocimum basilicum citriodorum
Small, delicate yet succulent leaves, light yellow-green and slightly fuzzy
Flavor
Lemon basil has a unique herbal, sweet, and tangy flavor with notes of lemon and anise. Its aroma is sweet and citrus-forward.
Pairings
White fish such as halibut, pollock, and rockfish, fruity ice teas and lemonade, sorbets and other sweet desserts. Try this lemon-mint sorbet recipe.
Notes
Lemon Basil is used in a Laos stew named “lam” which is served at New Year’s celebrations and as a festive dish at family gatherings.
Holy Basil or Tulsi
Ocimum africanum
Smaller, bushy plant, purple spire flowers, tiny fuzzy leaves
Flavor
Floral and fruity with only a light hint of clove. Flowers explode with honey flavor, bees really like Tulsi’s nectar
Pairings
Most commonly used as a tea. Also a great addition to fruit salads especially, melons and cantaloupes
Notes
Holy Basil is native to tropical Asia. At Purple Sage, we grow the Ocimum africanum variety of Holy basil, which can withstand a colder climate.
It is considered one of the most sacred plants in India and has a rich history of benefitting the mind, body, and spirit. This herb is used in traditional medicine, Ayurveda, and the religious practice of Hinduism.
Green Shiso or Perilla
Perilla frutescens var. crispa
Large, spring green-yellow, fuzzy leaves; green, square stems; a tall lucious plant
Flavor
Tangy citrus, cardamom, spice, nutmeg, rub between fingers to take in the full cinnamon scent
Pairings
Noodles, rice, beef, fried dishes. The large leaves work well as a wrap or to pick up savory bits. You might also find it on your sushi plate!
Notes
Shiso and basil are part of the mint “Lamiaceae” family. The cinnamon spice flavor comes from an essential oil composition "perillaldehyde”, which is used to create spicy food additives and perfumes. Shiso leaves are believed to stimulate appetite, metabolism, and perspiration, as well as serve a preservative function. Shiso is also known as Japanese basil and is an ingredient in sushi rolls.
Red Shiso
Perilla frutescens var. crispa
Shaggy leaves, deeply serrated, toothed, burgundy color
Flavor
Milder than the green shiso and a little more bitter
Pairings
Red shiso’s unique anise flavor is a great addition to vegetables. Pickled vegetables made with red shiso leaves are a typical Japanese dish. Umeboshi, lacto-fermented Japanese plums, are often pickled with red shiso leaves. Fermented shiso leaves are used in sushi and also dried and crushed as a spice.
Notes
Red shiso helps preservation as it contains antibacterial and preservative components (like all the basil varieties), as well as adding an impressive color. The red color is a signal that this herb contains anthocyanins, a group of antioxidants which prevent inflammation, and may protect against type 2 diabetes, cancer, and heart disease.
References
“Culinary Herbs--Grow. Preserve. Cook!” By Yvonne Tremblay, 2021
“Jekka’s Herb Cookbook” By Jekka McVicar, 2012
“herb/a cook’s companion” By Mark Diacono, 2021
“The Herb Book” By Arabella Boxer and Philippa Back, 1990
Healthline: What Is Anthocyanin? Foods List, Benefits, and More
Strictly Medicinal Seeds, Tulsi, Temperate — Holy Basil (Ocimum africanum) seeds, organic
Greenhouse at Purple Sage Farms with many varieties of certified organic basil growing.