Post by Shawn on Sept 10, 2017 5:42:46 GMT -5
Here are the the types of basil I tried and their flavors. Please feel free to add on to the thread on the types you tried and the flavors they were. I will update this post with any additions.
I know this list would help me in determining if I would want to try a variety or not.
Genovese Basil: Regular Basil taste, great for pesto. The classic look and taste of basil, commonly used as a garnish on Italian dishes. Has a very strong flavor when cut fresh and is great for pesto, but I do find that it leaves a bitter aftertaste. Compared to other varieties, it tends to grow vertically more than than it bushes out, even when pinched back. It's also sometimes called Italian Basil or Italian Large-Leaf Basil. (Also Rutgers Devotion)
Napolitano Basil: Has an anise flavor to it
Thai Basil: Has a stronger anise flavor. (Widely used throughout Southeast Asia, slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers.)
Marseilles Basil: Nice rich aroma with a basil taste that has a slight lemony undertone. (“Marseilles” is the traditional basil used in the Provençal version of pesto. It's considered by some to be the very best basil in France.) Mark also noted the Lemon undertone.
Dolce Fresca Basil: Mark noted to him this has a camphor taste to it as well as a slight after taste. HOWEVER, Corinne noticed this has just a hint of anise, and just enough flavor. I myself may have to try it again. It could have been the batch we had. I am not sure if different vendor or not.
Dwarf Greek Basil: This is said to be on the sweet side with mild tones on anise. Per Corinne, she did not taste any Anise flavor.
Nufar Basil: Mark and I both tried and this has the taste of Genovese Basil but only milder. This is a mellow yet very good tasting basil that would do well in salads, cooking and pesto. It does not have a strong nor pungent smell or taste. (Note: It has been noted on one site that the Nufar has a peppery, anise, minty flavor but I did not taste these with my Nufar)
San Remo Basil: Mark and I tried and it taste like Genovese but stronger. Nice taste and no bitterness.
Holy Basil: Has a minty flavor and Believed to have healing properties. Quite popular in India. I am not aware of it being added to any culinary dishes yet, it can be eaten raw a few leaves at a time. The holy basil kit I ordered from AG flourished (Submitted by Pushpammadhuram)
Purple Basil: Mark tried it and said it taste like regular basil with no bitterness or aftertaste and was mild.
Persian Basil (Richters): Has a nice cinnamon undertone, but more subtle than Thai basil. I like it. According to Richters: This is an award-winning basil that was developed from a traditional variety known as reyhan in Persia and Turkey. Its strong hints of anise and lemon are woven into a delicious spicy flavour. In Persia the leaves of reyhan and other herbs mixed together are served fresh with main meals. Called sabzi in Persian, the fresh mixture is eaten on flat bread with tomato, green onions and cheese. This basil is unique and will inspire creativity in the kitchen! Try it in salads, sandwiches, with fish, cheese or just bread.
Once again if you try any of the above and have a different opinion on taste PLEASE let me know so it can be added. Also if you want to try any of those that I have (see my Seed Trade thread) I will gladly send you seeds.
I know this list would help me in determining if I would want to try a variety or not.
Genovese Basil: Regular Basil taste, great for pesto. The classic look and taste of basil, commonly used as a garnish on Italian dishes. Has a very strong flavor when cut fresh and is great for pesto, but I do find that it leaves a bitter aftertaste. Compared to other varieties, it tends to grow vertically more than than it bushes out, even when pinched back. It's also sometimes called Italian Basil or Italian Large-Leaf Basil. (Also Rutgers Devotion)
Napolitano Basil: Has an anise flavor to it
Thai Basil: Has a stronger anise flavor. (Widely used throughout Southeast Asia, slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers.)
Lemon Basil: Can have a peppery taste. (Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew and steamed or grilled dishes.) While the plant looks nice and has a nice aroma, it is by far my least favorite variety. To me, the taste unfortunately felt like a cross between a lemon-scented cleaner and toothpaste, so I kept it more for decoration. In terms of growing habits, it tends to grow more vertically.
Lime basil (Aerogarden pod): similar in size and intensity to lemon basil, just with a lime flavor
Marseilles Basil: Nice rich aroma with a basil taste that has a slight lemony undertone. (“Marseilles” is the traditional basil used in the Provençal version of pesto. It's considered by some to be the very best basil in France.) Mark also noted the Lemon undertone.
Dolce Fresca Basil: Mark noted to him this has a camphor taste to it as well as a slight after taste. HOWEVER, Corinne noticed this has just a hint of anise, and just enough flavor. I myself may have to try it again. It could have been the batch we had. I am not sure if different vendor or not.
Dwarf Greek Basil: This is said to be on the sweet side with mild tones on anise. Per Corinne, she did not taste any Anise flavor.
Nufar Basil: Mark and I both tried and this has the taste of Genovese Basil but only milder. This is a mellow yet very good tasting basil that would do well in salads, cooking and pesto. It does not have a strong nor pungent smell or taste. (Note: It has been noted on one site that the Nufar has a peppery, anise, minty flavor but I did not taste these with my Nufar)
San Remo Basil: Mark and I tried and it taste like Genovese but stronger. Nice taste and no bitterness.
Holy Basil: Has a minty flavor and Believed to have healing properties. Quite popular in India. I am not aware of it being added to any culinary dishes yet, it can be eaten raw a few leaves at a time. The holy basil kit I ordered from AG flourished (Submitted by Pushpammadhuram)
Purple Basil: Mark tried it and said it taste like regular basil with no bitterness or aftertaste and was mild.
Lettuce Basil: produces huge basil leaves, but on a shorter plant. The taste does have some anise in it, which I don’t usually care for so I am surprised I like this one. My guess is because it’s so mild, and also because I like the texture of the leaves. For all their big size, they are rather delicate. They don’t get that almost thick leathery texture that Genovese Basil can sometimes get as the plant ages. It just is a brighter flavor and texture than the Genovese I’ve been growing, and husband likes it too. (Submitted by Mary)
Clove Basil: tastes and smells like clove (Submitted by treebeard)
Cinnamon Basil: I believe this name can apply to a few different varieties of basil. For the variety I had, it looked a bit similar to Thai Basil and tasted like a very mild version of it, but not quite the same. It's probably my favorite type of basil so far and goes really well in soups. I can't say it tastes like cinnamon at all though. In terms of growing habits, it bushes out very readily, a little more so than Thai Basil.
Dark Opal Basil & Red Rubin Basil: Both cultivars have leaves that are reddish-purple with hints of green -- lighting seems to affect how green they become. Both also look a lot like Genovese Basil or Sweet Basil, have the same growing habits, and taste roughly the same but perhaps a bit milder.
Renee's Windowbox Basil: Truly a bonsai basil with compact, neat umbrella-shaped plants and little 1/2" leaves bursting with flavor and fragrance.
Once again if you try any of the above and have a different opinion on taste PLEASE let me know so it can be added. Also if you want to try any of those that I have (see my Seed Trade thread) I will gladly send you seeds.
