The best varieties of purple basil

Since ancient times, people have been using spicy herbs as a vitamin seasoning for various dishes, and they prepare medicinal drugs from them.

These herbs include basil, the species and varieties of which are grown in many countries of the world for both culinary and medicinal purposes. Let's get acquainted with the main specific features and varietal assortment of this spice, and find out how they differ and how they look.

Description of Basil Plant Species

Basil - Ocimum

Other names: fragrant basil, common basil, camphor basil, mint-leaved basil, green aromatic basil.

A bushy or herbaceous plant from the Yasnotkov family. It happens perennial and annual.

It is translated from Greek as "king".

The plant blooms with an intermittent brush or spikelet. White, light pink or purple flowers are collected in whorls of 6-10 pieces.

The roots are superficial and branched, the stem is straight and branched, about 60-70 cm long.

The leaves, which have an ovoid oblong shape, are decorated with sparse denticles and pubescent with villi.

Basil: types and varieties

Achenes remain viable for about five years.

Wild basil can be found in the South and Central Asian regions, India, China, Africa, Iran, the American tropics, and the Caucasus.

The well-known camphor oil is made just from the essential oils of basil. The leaves of the plant have a salty and tart taste, due to which they are added to meat and fish dishes, to pasta and cheeses.

The historical roots of the basilica

As the story goes, it first appeared in the Middle East and India. In ancient times, medicinal decoctions and infusions were made from it.

• In European countries, they learned about it thanks to the Germans, in whose country basil has been cultivated since the beginning of the 12th century.
• In the 16th century, the French and other Europeans began to add its greens to traditional dishes, especially meat, desserts, refreshing and warming drinks.
• In the 18th century, it also ended up in Russia, where this greenery was initially used as a medicine.

Basil is now cultivated all over the planet and is used mainly as a fragrant spice, rich in essential oils, vitamin C, PP and B2, as well as carotene, rutin, camphor, etc.

Basil green and purple: the difference

There are a great many varieties of this plant, but according to the color of the leaves, they are all divided into two types: purple and green. We will find out what their features are, and how green basil differs from purple.

Taste

Green basil has a mild flavor and is therefore commonly used in European cooking. They prepare many desserts with this plant, but the purple look is not suitable for them.

But the inhabitants of the Caucasus and Asian peoples give preference to the purple plant, appreciating its rich, tangy flavor.

Scent

Green basil exudes a delicate aroma, especially the lemon variety used in the production of refreshing drinks.

In contrast, purple basil, aka red basil or black basil (with black-purple leaves), has a sharper smell. It is enough to walk past a tray with this view in the market, and you will immediately feel the characteristic harsh smell.

By the way, this greenery is strongest, whether it is bush or herb basil, smells when it picks up color.

Leaf color

As can be seen from the names of the species, one of them has green leaves, the other has purple, purple-violet or black-violet.

These are, perhaps, all the differences between green and purple basil.

Green basil: photo

This is what the green-leafed spice plant looks like:

What makes green basil different

Basil purple: photo

And this is what a plant with purple leaves looks like:

Basil green and purple difference

The best varieties of green basil

We will find out which varieties of the species with green leaves are popular with modern gardeners.

Basil "Basilisk"

An ornamental variety successfully grown both in vegetable gardens and in the house - in flower pots.

Plant up to 20 cm high with a rich head of smooth small leaves, blooming with white small flowers. Due to its peppery - clove aroma, it is used in marinades and fresh salads.

Up to 700 g of leaves can be harvested from 1 square meter. Leaves are ready for cutting in 2 months from the date of germination.

Basil "Clove"

A tall, bushy plant that can grow up to 60 cm, covered with elongated bright green leaves. It blooms in clusters of snow-white flowers.

It can be grown both in the garden and at home. For its characteristic smell and taste, cloves serve as an excellent seasoning for meat and salads.

Up to 2400 g of leaves can be harvested from 1 square meter. Clove basil is ready for cutting after 24-40 days from the date of germination.

Basil "Greek"

This small-leaved spherical bush 15 cm high is so beautiful that it can decorate any interior, not just a garden. Its sweetish spicy taste and classic basil aroma are highly revered by Italian cooks. They add Greek basil to sauces, marinades and fresh salads.

It is ready for cutting in 2-2.5 months from the moment of germination.

Basil "Lemon flavor"

A plant with a rich, refreshing lemon scent. From one bush of this variety, you can get up to 250 g of fresh smooth leaves of a light green color. They add a special flavor to desserts, vegetable salads, drinks and various dishes.

Up to 2900 g of leaves can be harvested from 1 square meter. Lemon basil can be cut after 2-2.5 months from the date of germination.

Basil "Gourmet"

Salad variety. Compact, low plant (up to 25 cm) with wide large leaves.

The variety is very aromatic and has a delicate taste. Grows back quickly after pruning. Good for adding to salads and pasta, it can be dried, pickled and frozen.

You can cut the leaves after 50 days from the moment of germination.

Basil "Caramel"

A favorite plant of culinary experts with a pronounced caramel-fruit taste, ready for cutting within a month after germination!

It can be grown both in the garden and on windowsills. The fleshy large leaves of caramelized basil are suitable for vegetable salads and other dishes, they can be canned and dried.

The yield of the plant is up to 3300 g per square meter, it is ready for the first cut after 30-40 days from the moment of emergence.

Thai Queen Basil

Ornamental plant with elongated large leaves contrasting with purple stems square on the cut.

Differs in luxurious bloom in the form of clusters of dark purple flowers, more reminiscent of lilac bloom. This variety can be grown in greenhouses, vegetable gardens, orchards and window sills.

The leaves are eaten throughout the growing season.

The best varieties of green basil

Basil "Sacred"

He is also Indian basil, or Tulasi. The variety is grown in vegetable gardens, greenhouses and flower pots.

Its leaves exude a spicy-sharp clove-peppery smell, and have a bitter aftertaste, due to which they are used in spicy dishes.

Basil "Naughty"

A plant with small fragrant leaves with a delicate taste, forming a pretty bush with many shoots.

It is grown both in vegetable gardens and in homes - in flower pots and containers. It is used for preserving food, as a seasoning for meat, pasta, fish and fresh salads.

The yield of the Shalun variety is up to 1800 g per square meter.

Basil "Tonus"

Tall spicy plant. Leaves of medium size and bright green color have a tart pleasant taste and a delicate smell. They are used dried or fresh - in salads, drinks and various dishes.

Cutting is possible after 76 days from the moment of emergence.

The best varieties of purple basil

We will find out which varieties of purple basil are most often grown by summer residents and gardeners.

Basil "Thai"

Thai basil seeds produce compact plants with dark purple toothed smooth leaves that form a dense bush.

The leaves exude a pronounced spicy aroma with cinnamon notes. They are added to salads, marinades and pickles, meat and other dishes.

Basil "Yerevan"

One of the best culinary varieties. It builds up a bright deciduous mass of bright purple leaves with a reddish tint.

During flowering, the bushes are decorated with pale pink flowers, so this plant is often grown as flower beds. The variety is also good because the leaves can be cut 2-3 times per season.

The yield of the variety is 3-3.5 kg of leaves per 1 square meter.

Basil "Opal"

Popular variety with deep purple-violet leaves. It blooms with crimson flowers that need to be cut off so that flowering does not interfere with the growth of leaves.

The leaves have a pronounced peppery smell with clove notes and a tart pleasant taste. They are used in sauces, salads, vinegars, oils and various dishes.

Up to 2 kg of Opal basil leaves can be harvested from a square meter.

The best varieties of purple basil

Basil "Pepper flavor"

An annual herbaceous plant with unusual reddish leaves. Vitamin leaves have a spicy aroma and taste, and therefore are often used by chefs instead of peppers when preparing sauces and various dishes.

The plant is ready for cutting after 20 days from germination. Its yield per square meter is up to 4200 g.

Basil "Ararat"

A very aromatic variety that forms tall, branching bushes with lilac flowers. Its green-purple leaves are rich in carotene and essential oils. They are added to tender cheeses, green salads and vegetable soups. They are sprinkled on ready meals before serving.

Leaves can be cut off after 2 - 2.5 months. Can be grown in flower pots.

Vanilla basil

An annual herbaceous basil variety with powerful branched stems no more than 40 cm high.

The leaves are serrated, dark purple in color, the flowers are pale purple, collected in spikelets. The leaves are so delicious that they are used not only in familiar dishes, but also in fruit salads.

Dishes with green basil

This herb has long been used by cheese-makers in the manufacture of cheeses, and by culinary experts - in vegetable salads, spicy soups such as gazpacho, meat and fish dishes. The French add green basil to sweets, the Italians to jams.

So that you can understand why Europeans value this spice, we suggest preparing the famous Italian salad with basil and mozzarella.

Dishes with green basil

Caprese salad

Ingredients for 4 servings

• Fresh tomatoes - 8 pcs.
• Green basil leaves - 1 tbsp + 2 sprigs for decoration
• Water - 2 tbsp. spoons
• Wine vinegar - 2 tbsp spoons
• Shallots - 1 pc.
• Salt - to your taste
• Mozzarella - 250 g
• Olive oil - 2 tablespoons spoons
• Oregano and black pepper - your choice.

How to make basil salad

To make Caprese salad, follow the step-by-step recipe:

1. Cut the washed tomatoes and mozzarella into thin circles.
2. Prepare the basil sauce: grind the basil leaves with peeled onions, water, salt and wine vinegar in a blender.

Wait 5 minutes for the sauce to sit and mix it with olive oil.

3. Fan out the tomatoes and mozzarella in a fan, alternating between them.
4. Decorate them with basil leaves, sprinkle with oregano and pepper and pour over the infused sauce.

This salad is especially delicious with baguette toast.

Now you know how much basil, the types and varieties of which are simply innumerable, are adored by culinary experts and lovers of ornamental plants. Try it at least once and you too will be a fan of the Basilica!

There are many varieties of basil. They differ in plant height, color, aroma, care and other indicators. The best basil varieties are grown commercially all over the world, they are profitable for sale and have excellent commercial qualities. They are also popular for growing in the garden or even indoors.

Basil classification by plant height

Depending on the height of the plant, this culture is undersized, medium-sized and tall. Moreover, in each individual case, the varieties of basil may have their own characteristics.

• Low-growing varieties are recommended for indoor cultivation in pots. There are practically no problems with them, they grow quickly, by themselves, you just need to water and harvest on time. The maximum growth of such varieties is 30 cm. Green basil, aka sweet basil
• Medium-sized varieties are recommended for cultivation on private backyards and on an industrial scale. This is a versatile variety, convenient and not problematic to grow. The growth of such plants is from 31 to 60 cm.
• Tall varieties are difficult to grow. Even the treatment against pests will be laborious, because the higher the plant, the more difficult it is to care for it. They grow from 61 cm and above.

Classification of basil varieties by leaf color

Depending on the color of the leaves, basil varieties are divided into green and purple.

• Green basil, aka sweet basil, as it was called in ancient times. Widespread from Mediterranean countries. It is used in the preparation of various dishes. It has a delicate aroma and taste. At the same time, the saturation of green can be different, there are varieties with dark green leaves and light green ones. These include "Genoese", "Eugenol", "Sandwich", "Broadleaf", "Lemon aroma", "Cinnamon aroma", "Lemon", "Velvet", etc. Purple basil has a pungent taste and aroma
• Purple basil has a pungent taste and aroma, so you need to use it very carefully in cooking. The leaves and the plant itself have a rich or light purple color. It contains about 1.5-2 times more essential oils than the green variety. It spread throughout the world from South Asia, now it is also popular in Europe and America. Purple varieties of basil include: "Yerevan", "Violet Vitaminchik", "Common Basil", "Dark Opal", "Anise",

The best clove and clove-pepper varieties

The clove and clove-pepper varieties of basil are widespread. They can be counted among the classic ones, as they grow almost everywhere, easy to care for.

• "Clove" - basil, growing in a compact, dense bush up to 60 cm in height, has bright green leaves. It can be grown throughout the year on the windowsill of the house or seasonally in flower beds. Has a pleasant clove scent.
• "Clove aroma" - has a very pronounced clove aroma, so it is often put in pickles instead of cloves. The variety is medium early, grows up to 25 cm in height, the leaves are green. The use is universal. Can be grown outdoors or in pots, at home. The best clove and clove-pepper varieties
• "Basil eugenol" grows only in southern countries (South Africa). The leaves are large, green. This type of basil has a clove-peppery smell, but there are notes of lemon and mint. It can be bitter, used for meat and first courses, preservation, marinades. The plant grows up to 1 meter.
• "Common basil" has a strong clove-peppery aroma. It grows up to 60 cm, it is not whimsical to care for, the leaves are dark purple. Can be grown on a windowsill. It can be used fresh and dry for salads, seasoning for first and second courses, preservation, marinades.
• "Dark opal" or "Red", as it is popularly called. It has a very rich, pronounced clove-pepper aroma, for which it is appreciated all over the world. The leaves are red-purple. Fresh leaves can be put in salads, and dry leaves can be used to flavor oils, vinegar, pickles.
• "Holy Basil" or "Tulasi" has a pungent aroma of cloves and peppers. The taste can also be harsh and bitter. The color of the plant is purple. This variety is very popular in India, it is put there in almost all spicy dishes, it is also considered sacred, therefore it is often used for rituals and ceremonies.

Also, the following varieties should be included in this category: "Greek", "Sandwich Leaf", "Dark Night", "Stella", "Dreams of the Sultan", "Smuglyanka". "Perfection", "Marquis", "Basilisk".

Pepper varieties of basil

Pepper basil varieties have a faint to bright peppery aroma. They are used primarily as a condiment for any food other than sweets or drinks.

Pepper varieties of basil

• "Basil broadleaf" it has large, green leaves and high yield. Up to 250 g of greens can be harvested from one bush. Allspice aroma. It is used in cooking (salads, marinades) and cosmetology, as it contains a lot of essential oils.
• "Yerevan" - ranks second in prevalence. Has a high yield. The taste is tart, the aroma is fragrant, peppery. The use is universal. The leaves are dark purple, beautiful, can be grown as an ornamental plant.
• Ruby Cairo differs in black-purple color of the leaves, it can be an excellent decor for any flower bed and garden. It grows up to 30 cm, grown mainly in indoor pots on the windowsill. The aroma is pronounced, the taste is burning. Can be dried and frozen - aroma and taste are not lost during processing.

Also, it is worth counting here: "Aramis", "Campatto", "Ruby", "Rosie", etc.

The best aniseed basil varieties

Anise varieties of basil can be safely called unusual. Combinations of such a smell and taste are appreciated by gourmets and culinary experts all over the world, so such varieties can often be found on market counters.

The best aniseed basil varieties

• "Italian Basil" or "Genoese" has a strong aniseed aroma that enhances the flavor of any dish. It is this type that is always used in the preparation of the well-known pesto sauce, as well as many others that were invented in Italy. It is used in cooking in any form for drinks, first and second courses, snacks. Can be grown on a windowsill. It grows short, has beautiful green leaves.
• "Anise basil" - a fragrant variety growing up to 40 cm. Leaves, stems and inflorescences are purple, with a silver tint.It can be grown in a garden or in an apartment, in pots on a windowsill or on a balcony.

This category also includes "Anise Gourmet", "Anise Delight", etc.

What varieties are lemon and menthol?

Lemon basil varieties are most often used to make interesting drinks.

Lemon and menthol varieties

• "Lemon flavor" has a bright, rich lemon aroma. Grows in a bush of medium density. Up to 250 g of leaves of a light green color are harvested from each plant per season. This variety is used to add a lemon flavor to dishes, as a decoration for desserts and salads.
• "Citric" Basil has a camphor aroma, but its taste is purely lemon, so it is often put in salads, desserts, main dishes to give them a pleasant sourness. It grows up to 35 cm, can be grown on a windowsill, the leaves are elongated, small, in comparison with other types, green.
• "Velvet" has a pleasant, menthol aroma and taste. It grows up to 30 cm. It is used in marinades, for flavoring or enhancing the flavors of drinks, seasonings, sauces, oils, fresh and dried. The leaves are elongated, green, the flowers are pale pink.

What varieties can be used for baked goods and desserts?

Pastries, desserts and drinks are the main zone for consuming basil varieties with caramel, cinnamon and vanilla aromas.

Varieties for baked goods and desserts

• "Caramel" - an early look with a delicate fruity-caramel scent. Used simply as a seasoning to add a fruity caramel flavor to the dish. It grows not as a tall bush, it is grown mainly in apartments.
• "Vanilla aroma" - a tall variety with juicy, purple leaves when fully ripe. Vanilla flavor and aroma. Can be grown indoors, in greenhouses or outdoors. It is usually used as an additive in confectionery.
• "Scent of cinnamon" grows up to 40 cm, leaves are green. Up to 400 g of leaves are collected from the plant. The aroma and taste are cinnamon. Used for baking, desserts, marinades.

Also for baking, you can use the varieties of basil "Cinnamon", "Pet", "Malachite".

What varieties are suitable for marinades?

Basil varieties for marinades are distinguished by a rich fragrant aroma, do not lose taste and smell for a long time, and can be heat treated.

Basil varieties for pickles

• "Tempter" - a sort of basil bred specifically for marinades. Its leaves are green, large. The aroma is sharp, so small doses should be measured into the marinade, but during the marinating the smell does not disappear. Can be used fresh and dried.
• "Osmin" especially recommended for marinades, due to its rich, rich aroma and unobtrusive taste. Grows as a cultivated or ornamental plant. Its homeland is India, but not so long ago, this variety won the love of Americans and Europeans. This is a very thermophilic plant, therefore it is grown either in southern countries, or in pots on a windowsill on the sunny side.

The varieties "Clove aroma", "Ruby of Cairo", "Italian", "Eugenol", "Shirokolistny" described above can also be included here.

VIDEO - Casting results for the best sort of basil

Of the two hundred types of basil in culture, no more than ten are grown - essential oil and decorative forms are used. This culture also pleases with its varietal variety.

Basil: varieties and types

Basil varieties

Four forms of basil are grown in culture:

• Large
• Small
• Ship-shaped
• Tufted

The following varieties have been used:

• Camphor (fragrant) basil - the height of this plant is about half a meter. The leaves have a tart taste and clove aroma.
• Mexican basil (cinnamon) reaches a height of about half a meter. The leaves have a characteristic cinnamon aroma. The flowers of this basil are purple.
• Violet basil (common or regan) is a plant with large red-violet leaves that have a tart aroma and a rather delicate taste.
• Lemon basil gives a rich harvest of greens with a pleasant lemon aroma (each bush allows you to get about 250 g of greens).

The best varieties of purple basil

Violet basil varieties are quite popular. This category includes Moskvoretsky Semko, Thai Queen, Purple (Dark Opal), Moorish, Table.

Basil Variety Purple

Basil Variety Purple (Dark Opal) has beautiful dark purple leaves. A characteristic feature of the variety is a very pleasant taste and clove-pepper aroma of greens. This plant is used to flavor vinegar, sauce, oil.

Green Basil Varieties

Green basil is quite common. This group is represented by the varieties Tonus, Smal Levels, Green cornflower, Genova, Stella, Zastolny, Fantazer.

The Balconstar variety is very popular. Small leaves have a delicate taste and pleasant aroma. Greens are used in salads. The variety is undersized - plants can be grown in pots on windowsills.

The best varieties of basil for the windowsill

Basil is not only a spicy but also an ornamental plant. It is quite possible to settle it on your windowsill. The most suitable varieties: Pepper, Troll, Curly, Dwarf, Marquis, Broadleaf, Clove, Philosopher.

Basil variety Dwarf

The Dwarf variety, as the name suggests, has a small height - no more than 10-18 cm.The leaves can be both green and purple. They have a pleasant aroma and delicate taste. Plants look beautiful in pots.

Basil varieties by ripening time

Early and mid-early basil can be cut 35-65 days after germination. The best early varieties: Pearl of the Moscow Region, Clove, Green fragrant, Dwarf, Lemon.

Basil variety Basilisk

Plants of the Basilisk variety reach a height of 18-20 cm. The small leaves of this early basil are colored green and have a peppery-clove aroma.

From the emergence of seedlings to the achievement of technical maturity of medium, medium-late and late varieties, 65-90 days pass. Mid-season varieties: Charodey, Moskvoretsky Semko, Caramel.

The mid-season Orion variety has small bluish-green leaves with dark veins. The greens have a strong peppery aroma.

Mid-late and late varieties: Fantazer, Zastolny, Sharm, Moorish, Marquis.

Basil variety Lemon

Lemon - medium late basil with large, green, smooth leaves. The plant has a pleasant citrus aroma.

Basil varieties for central Russia and the Moscow region

In the conditions of central Russia, basil can be grown through seedlings. The best varieties: Aniskin, Ararat, Velvet, Violet, Valya, Greek, Dragon, Yerevan, Gigolo, Green fragrant, Orion, Pepper flavor, Robin Hood, Russian giant purple.

Basil variety Vanilla aroma

Vanilla aroma is another successful variety for central Russia. It is characterized by mid-early ripening periods. The plant is short. The leaves are purple with a delicate vanilla aroma. The plant tolerates a lack of sunlight well.

The best varieties of basil for the Urals

For the weather conditions of the Urals, varieties of the Caucasian and Russian selection are suitable (there are no varieties zoned specifically for this region). The most popular varieties: Anise aroma, Ararat, Baku, Basilisk, Clove, Yerevan, Tempter, Caramel, Lemon, Charodey.

Basil Variety Sharm

The height of the mid-season Charm Basil is about 65-70 cm. The bushes are compact, the leaves are large, very dark, with a strong aroma and purple pigmentation.

The best basil varieties have a pleasant aroma - perceptible, but not harsh. Plants can vary in color and height.They also differ in terms of ripening - everyone can choose a variety that ideally meets the requirements of a particular region.

There is no brighter spicy herb in the summer cottage than basil, the photo of the varieties of which amaze with juicy green, purple and violet tones. The aroma of fresh herbs is no less rich. Depending on the variety, the fragrance of the leaves resembles the smell of pepper and vanilla, cinnamon, camphor, lemon and clove, caramel and all kinds of combinations of these notes.

There are several dozen types of basil in the world, but only a few are used for breeding and cultivation as a garden and essential oil crop.

Basil views, photos and short descriptions

Fragrant, noble or common basil with a peppery aroma and pungent taste has become the basis for breeding plants with smooth, large and often wrinkled leaves. Thanks to the work of breeders, the varieties obtained on the basis of this type of basil acquired the smell of lemon, menthol, vanilla.

The leaves, inflorescences and stems of the camphor or mint-leaved variety, in contrast to the fragrant basil, are covered with small hairs, some of which contain a fragrant essential oil that determines the recognizable aroma. Thermophilic, like other types and varieties of basil, the plant has long been appreciated by pharmacists and perfumers. Before World War II, the herbaceous shrubs of the basil shown in the photo in the south of the country were grown for the industrial production of camphor.

In the Crimea, in the Kuban and in the North Caucasus, eugenol basil is grown, which is almost twice as large as its counterparts and, due to the high content of eugenol, has a bright clove smell. The plant is highly valued as an essential oil crop and serves as a raw material for the production of a vanillin substitute for perfumery and cosmetic products.

In India, of all the varieties and types of basil, sacred or fine-colored basil is especially revered. In a warm climate, tulasi, as this plant is called, has the appearance of a perennial herbaceous shrub, has a sharp smell of cloves, and the leaves can be both green and purple.

The aroma of basil is determined by the combination of essential oils present in the greens.

Modern varieties have an incredibly bizarre range of smells, which is not available to any spice and flavor culture.

At the same time, all varieties of basil grown in gardens, as in the photo, are thermophilic and can seriously freeze even at zero temperature. But this does not stop summer residents who are planting seedlings or sowing basil already at the beginning of summer, when the time of frosts and cold nights has passed.

Descriptions and photos of varieties of basil of domestic selection

The industrial cultivation of basil in the USSR began in the 1920s. Then the culture was recommended only for the southern regions, including the Crimea and the Caucasus. The Voronezh region was then recognized as the northern border of the comfort zone. Today, excellent varieties of green and purple basil are available to gardeners in other areas.

Basil variety Anise The aroma with a fresh, sweet-spicy smell of anise is easily recognizable not only by the aroma, but also by the combination of green, rather small leaves and reddish-brown or green-purple stems. A medium-sized bush willingly branches and supplies the summer resident with excellent spicy greens throughout the warm season.

Basil variety, pictured, Lemon aroma for cooking gives juicy bright greens with an invigorating lemon scent in a month and a half after germination. The variety belongs to large-leaved varieties with a characteristic, bubbly shape of leaf plates, and is also distinguished by a high concentration of essential oils that give green foliage the ability to soften coughs, soothe stomach cramps, and facilitate the treatment of inflammatory diseases and wounds.

Bred specifically for lovers of spicy, spicy tea, the Lemon aroma forms a small, up to 35 cm high bush with light green leaves and white-green spike-shaped inflorescences.

The entire aerial part of this early-ripening lemon basil contains many essential oils and can be used both fresh and for winter harvesting, drying and freezing.

Basil Vanilla aroma does not stand out for its large size. The bush grows only up to 35 - 40 centimeters, but the variety with purple jagged leaves and lilac flowers is still very interesting to gardeners. The reason is the sweetish smell of vanilla, unusual for a spicy herb, which makes basil indispensable in desserts and fruit and berry preservation, in sweet pastries and fruit salads. The spicy leaf will add an oriental character to your tea.

Cultivars with this shade of leaves are often referred to as purple or red basil. But in this case, do not confuse basil with perilla, a lesser-known spice with green, variegated or purple foliage of a pointed-heart-shaped or curly shape.

Basil Green fragrant after sowing grows quickly, forming a well-branching shrub with a height of 40 to 50 centimeters. The large foliage is bright green, has a smooth crunchy surface and a piquant spicy aroma. Basil variety, pictured, goes well with fresh tomatoes, cottage cheese and cheese, can be used in meat dishes and marinades.

Basil variety Wonderful day will delight the gardener with a fresh aniseed scent and a spicy, pleasant taste. The leaves of this variety are small, with deep purple veins. The stems are anthocyanin-colored, branch well and reach a height of 40–50 cm.

The cinnamon aroma of basil The fragrant beauty and its bright green-lilac leaves made the variety one of the leaders among summer residents in Russia. An unusual addition to fruits, desserts, hot and cold drinks will delight both adults and young gourmets.

The Caramel variety belongs to the mid-season varieties. One and a half or two months after sowing, the plant forms a bush 40–50 cm high with smooth dark green foliage. The main feature of the culture is revealed in the name of the variety. The greens have a pleasant caramel flavor that will undoubtedly add a spicy note to desserts, baked goods, fruit salads and homemade products.

Basil Purple aromatic - an irreplaceable addition to roasted and baked meat, fresh salads and marinades. A basil bush with purple foliage, the same stems and pink-purple inflorescences per season gives up to 230 grams of excellent fragrant greenery and branches quickly when pinching the tops.

Basil Violet fragrant with large purple-red leaves and crimson or purple flowers has a rich pepper aroma. To preserve the smell, the leaves are recommended to be added fresh, and also used in marinades, home preservation, for the preparation of flavored vegetable oils and vinegar.

The variety belongs to the mid-early varieties, and over the summer, up to 250 grams of fresh foliage can be obtained from the plant.

Basil variety Smuglyanka will delight lovers of spicy purple foliage with a bright peppery smell and tart taste, indispensable in pickles and salads with ripe tomatoes or spaghetti.

One of the most famous and favorite varieties of basil, in the photo, is rightfully considered Ararat with purple flowers, purple-violet stems and green leaves, generously decorated with lilac, purple dusting and veins. The greens of Ararat basil have a classic peppery aroma, pleasant taste, and the plants are entirely prized for their productivity, fast growth rates and great taste.

For lovers of plant growing on the windowsill, the Basilisk basil depicted in the photo with medium-sized green leaves and a bush only 20 centimeters high is suitable.At home, greens with a pepper-clove smell grow without problems throughout the year. Even an adult plant grown for garden beds can be transplanted into a pot.

Early spicy herbs will give the summer resident basil Taste of Cinnamon. The leaves of this variety not only have an unusual cinnamon aroma for the culture, but also decorate any dish thanks to the purple or violet veins penetrating the entire leaf plate.

A mid-season variety of green basil Gourmet Clove is a truly versatile plant whose delicious foliage goes well with vegetables and meat, cheese and fish. The abundantly growing greens are suitable for fresh consumption and do not lose their clove smell after drying. During the season, a bush up to 60 cm high gives about 800 grams of juicy elliptical leaves.

The purple basil of the Yerevan variety, well-known to Russian gardeners, quickly forms a sprawling, well-branching bush up to 60 centimeters high. The leaves of this variety have a pepper aroma with warm tea shades and do not lose their properties after drying or freezing.

Vegetable tonus, which gives a spicy clove aroma and smack of home preservation, is one of the most popular varieties among summer residents, in demand due to its high yield and bright clove scent of greenery. During the season, rapidly growing shrubs from a square meter give up to three kilograms of spicy foliage for universal use.

Even in the photo of the Thai Queen basil variety, you can clearly see how original and bright this plant looks. The variety, which has rightfully received the royal title, not only amazes with its unusual purple-lilac inflorescences and elongated green foliage. The greens of this variety have a classic peppery smell and a spicy taste. This kind of basil, which blooms for two months, will be appreciated by lovers of ornamental plants, as well as those who keep pots of herbs at home, on a windowsill or balcony.

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