{"id":1470381,"date":"2020-06-08T16:19:53","date_gmt":"2020-06-08T21:19:53","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=1470381"},"modified":"2024-05-21T02:34:59","modified_gmt":"2024-05-21T07:34:59","slug":"types-of-basil","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/types-of-basil\/","title":{"rendered":"Your Guide to All the Different Types of Basil"},"content":{"rendered":"
\"Green<\/div>\r\nBasil is a kitchen herb<\/a> in the mint family. Although it's native to India, basil is used in a wide number of cuisines, from Italian to Thai and Vietnamese recipes<\/a>. You can grow basil indoors and even store it<\/a> so it doesn't wilt.\u00a0While sweet basil might be the most commonly used variety, there are several different kinds, each with a unique flavor profile.\r\n\r\n\r\n
\"Fresh<\/div>\r\n

Sweet Basil<\/h2>\r\nSweet basil is the most common variety at the grocery store. If your recipe doesn't specify what kind of basil to use, it probably calls for sweet basil. This type of basil has dark green, glossy leaves and a sweet but slightly spicy flavor. Use it to make pesto<\/a> or a\u00a0caprese salad<\/a>.\r\n\r\n\r\n
\"Close-up<\/div>\r\n

Thai Basil<\/h2>\r\nThai basil is strong and bold, with a spicy, licorice-like flavor. The leaves are smaller and pointier, and the plant produces beautiful purple flowers. This type of basil holds up well to high-temperature cooking, so don't be afraid to add it to your favorite stir-fry recipe<\/a>.\r\n\r\n\r\n
\"Ocimum<\/div>\r\n

Holy Basil<\/h2>\r\nHoly basil (also called tulsi) is a sacred plant in Hinduism. It's used for medicinal purposes in Ayurveda, but you'll also find it in many Thai dishes like pad kra pao<\/em>. It can taste bitter when consumed raw, so it's best to cook with this type of basil.\r\n\r\n\r\n
\"Lemon<\/div>\r\n

Lemon Basil<\/h2>\r\nCombining the flavors of fresh basil and lemon is a sure winner, so it makes sense that this variety is gaining in popularity. This herb is sweet and has a powerful lemon scent, making it ideal for grilled vegetables<\/a> or fish dishes<\/a>.\r\n\r\n\r\n
\"Purple<\/div>\r\n

Purple Basil<\/h2>\r\nAs its name suggests, this type of basil isn't green like most herbs. It's a vibrant purple color with larger-than-normal leaves. It's not as sweet as other basil varieties, and it has a strong clove flavor. We don't recommend cooking it, as it turns an unappealing black color when heated, but it's perfect for use in salads, pesto or any of your other favorite ways to use fresh basil<\/a>.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

Does your recipe call for basil? 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Mattison"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/collection\/types-of-basil\/","url":"https:\/\/www.tasteofhome.com\/collection\/types-of-basil\/","name":"Your Guide to All the Different Types of Basil | Taste Recipes","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/collection\/types-of-basil\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/collection\/types-of-basil\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/05\/GettyImages-152891221.jpg","datePublished":"2020-06-08T21:19:53+00:00","dateModified":"2024-05-21T07:34:59+00:00","description":"There are so many types of basil to choose from, including sweet basil, Thai basil, holy basil, lemon basil and purple basil. 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Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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