We grow three varieties of Basil: Italian, Thai, and Tulsi (also called Holy Basil).
Italian Basil, also called Genovese Basil, is the most commonly available Basil. It’s delicious served fresh in a classic Caprese salad with mozzarella and Tomatoes. Tear the leaves over Tomato and Eggplant dishes, toss into vibrant salads, or blend into a flavorful homemade pesto.
Thai Basil adds bold, aromatic flavor to stir-fries and fresh salads. It’s perfect for Thai and Vietnamese dishes, and can even be infused into a fragrant syrup for cocktails and mocktails. Toss it into fried rice, mix it into Asian-style rice noodle salads, pair it with grilled vegetables, or blend it into a unique rice vinegar dressing for coleslaw.
Tulsi basil is best known for its aromatic, slightly spicy, clove-like flavor and its traditional wellness uses. It is commonly used in teas, and the plant itself is a terrific pollinator plant.
In season: July — September
Keep it fresh: Store on the counter rather than in the refrigerator. Place the stems in a glass of fresh water, like a bouquet of flowers, ensuring they can absorb moisture. Loosely cover the leaves with an open bag to help protect them from wilting.
Save for winter: Make a fresh Basil pesto and freeze it! Or preserve chopped or whole leaves in an airtight bag or container for freezing.
