Our Basil
This season, we’ve grown 5 types of basil:
Genovese
Genovese Basil is a the classic Italian Basil. We give ours as much morning sun as possible and it has never failed. In the garden, it receives afternoon sun. As with any vegetable transplant, make sure the soil is amended with compost to help feed the plant throughout the summer. Basil is not an extremely heavy feeder and once established it isn’t super fussy. Watering an inch of water every 7-10 days if there is not sufficient rain form mother nature.
While most websites highlight it’s use in pesto, Genovese is much more useful than that. It can be used in pasta sauce, as a final topping on pizza fresh out of the oven, in summer drinks, in salads, (of course capers!) and just about any place you’d use other vegetable greens. (Bacon, Basil & Tomato sandwich!)
Emily
Emily Basil is a dwarf form of Genovese Basil. It was specifically designed for growth in pots. It generally grows no taller than 12 inches. Emily has a longer shelf life after harvest than most basil varieties, and keeps longer in refrigeration.
Dark Purple Opal Basil
Dark Purple Opal is a deep purple Basil has the same Genovese taste, but with a colorful kick that adds some color and flair to your garden.
Lemon Basil
Lemon Basil gives off a sweet lemony fragrance. Lemon Basil requires the same care as other basil cultivars. It is used primarily in several Indonesian and Thai cuisine. However, we have found it pairs well with most any chicken dish. It has been also said to repel mosquitos and flies and other destructive garden insects; particularly ones that are fond of tomatoes.
Thai Basil
Thai Basil is smaller than Genovese Basil, it has narrow leaves and is known for its darker color. It has a fragrant, sweet-spicy variety with licorice notes used in Thai and Asian cuisines
