Basil (Ocimum basilicum and other species of the genus Ocimum) is one of the most valued aromatic herbs in cooking, natural medicine and gardening. Its versatility and range of varieties making it an essential plant in any orchard or garden, as well as in the gastronomic pantry of different cultures around the world.
How many types of basil are there?
There are more than 60 recognized varieties of basil worldwide, although some experts suggest that the actual figure far exceeds one hundred if regional hybrids and cultivars are considered. They all belong to the genus Ocimum, inside to the family Lamiaceae, shared with rosemary, sage, thyme and oregano.
Varieties of basil They differ in key characteristics such as aroma, flavor, leaf color (which can range from green to deep purple), culinary or medicinal use, plant size and shape, and tolerance to different climates. Each variety encompasses a unique universe, providing unique nuances in the kitchen or garden.
Not all basils are suitable for cooking.Some are used only in teas or for medicinal purposes, while others are used primarily as ornamental plants for their color or aroma. Below we present the most well-known and valued varieties, along with their differences, characteristics, and main uses:
Main varieties of basil: types, differences and uses
- Common or sweet basil (Ocimum basilicum)
- Genoese basil (Ocimum basilicum 'Genovese')
- Purple basil (Ocimum basilicum var. purpurascens)
- Holy Basil or Tulsi (Ocimum tenuiflorum)
- Thai Basil (Ocimum basilicum 'Thai' and related cultivars)
- Cinnamon or Mexican basil (Ocimum basilicum 'Cinnamon')
- Lemon basil (Ocimum × citriodorum)
- Lime basil (Ocimum americanum)
- Greek or dwarf basil (ocimum minimum)
- Neapolitan basil (Ocimum basilicum 'Napoletano')
- Basil Dark Opal and Red Rubin (purple variants)
- Spicy Globe Basil and other compact ones
- Small-leaf basil and small-leaf purple basil
- East Indian Basil (Ocimum)
- Basil Pluto (Ocimum basilicum 'Pluto')
- Mrs. Burns' Lemon Basil (Ocimum basilicum 'Mrs Burns' Lemon')
- Aristotle's Basil (Ocimum basilicum 'Aristotle')
Common or sweet basil (Ocimum basilicum)
La common basil It is the most widespread and used variety in gastronomy. Of Asian origin but spread throughout the world, it is characterized by broad, green, shiny leaves, fresh and slightly sweet aroma. It is the base of the classic pesto and essential in Mediterranean cuisine (pasta, pizza, salads). In addition, its essential oils contain compounds with antioxidant action and health benefits.
Genoese basil (Ocimum basilicum 'Genovese')
Emblem of Italian cuisine, especially in the Liguria region, Genoese basil has larger and curved leaves than the common one, intense sweet aroma and delicate flavor. It is the only one authorized for the traditional recipe of Pesto alla GenoveseIt is recommended to harvest the top leaves regularly to maintain sweetness and leafy production.
Purple basil (Ocimum basilicum var. purpurascens, Dark Opal, Red Rubin, Purple Ruffles)
La purple basil, with different varieties such as dark opal o Red Rubin, stands out for the intense purple color of its leaves, which has made it a widely used ornamental plant, in addition to providing a strong flavor and spicy nuances. Its anthocyanins give it antioxidant and antimicrobial properties. It's ideal for fresh salads, vinaigrettes, and culinary decoration, although some cultivars are not recommended for pesto due to their strong flavor.
Holy Basil or Tulsi (Ocimum tenuiflorum o O. sanctum)
Known as Tulsi In India, it is a sacred plant in the Ayurvedic tradition and highly valued by its medicinal properties (anti-inflammatory, antioxidant, antimicrobial). It has oval, deep green leaves (purple varieties exist) and an aroma reminiscent of lemon and licorice. It is used primarily in infusions, rituals, and natural medicine, although in some countries it is added to soups or curries.
Thai Basil (Ocimum basilicum 'Thai', Siam Queen, Thai Dulce)
Characterized by narrower leaves, purple stems and pink flowersThai basil is indispensable in Southeast Asian cuisine. It offers a sweet aroma with nuances of anise and licorice, adding freshness and color to curries, noodle dishes, salads, and soups. It is remarkably resistant to heat and high temperatures, but less tolerant of cold.
Cinnamon or Mexican basil (Ocimum basilicum 'Cinnamon')
La basil cinnamon is distinguished by the strong spicy aroma Reminiscent of cinnamon, due to its cinnamate content. The leaves are green with violet hues and the stems are purple, while the flowers vary from pink to purple. Ideal for desserts, fresh dishes, side dishes, fruit salads, and Mexican recipes.
Lemon basil (Ocimum × citriodorum)
Highly valued in Asian and Arabic cuisineLemon basil is a hybrid between sweet basil and Ocimum americanumIts small leaves give off an intense lemon aroma and flavor, adding freshness and unparalleled citrus notes to salads, fish, soups, curries, and beverages (especially iced tea and cocktails). Variants such as Mrs. Burns' lemon basil have a particularly strong aroma.
Lime basil (Ocimum americanum)
Similar to the previous one, the basil lime It has a milder aroma and flavor, reminiscent of lime. It's excellent for infusions, desserts, fish, and seafood, and is also a hardy ornamental plant, ideal for growing in pots.
Greek or dwarf basil (ocimum minimum) and Spicy Globe
These varieties have very small leaves and compact growth, perfect for urban gardens or small spaces. The flavor is intense and spicy, and are often used whole in salads or garnishes, adding flavor and decoration. Spicy Globe, in particular, grows in the form of a small green ball and is very hardy.
Other interesting varieties of basil
- Neapolitan basil: Very wide and curly leaves, mild flavor.
- Basil Pluto: Compact, ideal for growing in pots, small but very aromatic leaves.
- East Indian Basil (Ocimum): For medical and culinary use in Asia, with high eugenol content and intense aroma.
- Aristotle's Basil: Shrubby and compact, with small leaves, noted for its resistance and fresh aroma.
Basil in the garden and kitchen: uses and tips
La Basil is very easy to growIt prefers fertile, well-drained soils, full sun, and constant, but not waterlogged, moisture. It grows quickly: from seed or cuttings, it can be transplanted into pots or soil once it reaches a suitable size. Trimming the tips encourages a more branched and productive plant.
Harvesting should preferably be done in the morning, and to keep the plant vigorous, it's best to collect the leaves before it flowers. If you're looking for seeds, allow them to develop inflorescences and harvest them once they're dry.
In the kitchen, fresh basil is preferable dried, as its aroma is more intense and delicate. It's a staple in pestos, salads, sauces, tomato-based dishes, pizzas, curries, infusions, aromatic oils, and desserts. Some varieties, such as Thai or lemon, open the door to countless international recipes.
Medicinal properties and complementary uses of basil
Beyond its culinary value, Basil is an ancient medicinal plantIts essential oils contain eugenol, linalool, polyphenols, and flavonoids with antioxidant, antimicrobial, anti-inflammatory, and digestive properties. Tulsi, or holy basil, is especially valued in Ayurvedic medicine, while other varieties are used in remedies for respiratory, digestive, and nervous conditions.
It also stands out as ornamental plant and natural repellent in the garden, helping to repel pests such as aphids and mites if grown alongside tomatoes, peppers and pumpkins.
Common problems and solutions in basil cultivation
Although basil is hardy, may be affected by the leaf miner, fungi (mainly Fusarium), snails and viruses. The cultural practices The most effective are pruning affected parts, manual pest control, fertilization with organic matter and disinfection of tools.
If multiple varieties are grown close together, cross-pollination can occur, altering the purity of the seeds. In this case, to maintain authentic characteristics, it is preferable to purchase certified seeds.
Curiosities and cultural contributions of basil
This plant has a fascinating history: it was sacred in civilizations such as Egypt and India, it has inspired rituals and symbolism, and today it is an emblem of the Mediterranean diet, Thai cuisine, and traditional medicine on several continents.
Exploring the diversity of basil is like exploring a world full of aromas and nuances. Each variety contributes unique personality and benefits to the garden and to the table. If you are passionate about gardening or cooking, experimenting with different varieties of basil It will broaden your horizons and allow you to enjoy very different flavors, aromas, and colors in your recipes. Don't hesitate to consult specialized sources, try new cultivars, and discover the full potential of one of the most versatile herbs on the planet.
