I’m a gardener who loves to cook; and this combination of interests has taught me the value of growing my own herbs. And we quickly learn that basil’s fresh, sweet, spicy flavor makes it usable in many dishes. Also among the myriad of basil varieties, two are indispensable for any culinary enthusiast: Sweet Genovese basil and Thai basil. These two high achievers will cover most of your culinary needs, and here’s why.
I grow, cook with, and write about a lot of herbs. For more information, you can start with the link below. It is Mid-Summer in South Florida and we will be planting our kitchen gardens in only three months!
Grow Both Genovese and Thai Basil
‘How to Grow Your Own Favorite Herbs for Dinner.’
Basil: Ocimium basilicum
For our growing, cooking, and eating we are discussing varieties of the Genus and species Ocimium basilicum. Ocimium is a diverse genus and contains about 160 species. Basil is in the Lamiaceae or mint family. This means you can expect that family’s square stems, fuzzy leaves, and intense scent. Basil contains a large variety of essential oils which makes for a plant with lots of flavor and scent and plenty of choice. You can grow it if you like leaves that smell like citrus, cinnamon or licorice.
If you would like help understanding the way plants and their varieties are named read this:
‘Latin for Gardeners: How to Read and Remember Plant Names.’
To narrow down the choices to the most versatile options, we will start the discussion with two flavorful and adaptable choices, Sweet Genovese Basil and Thai Basil. Just these two plants in the garden (or in two pots) you can make a lot of varied meals with a few snips of the herb scissors.

Sweet Genovese Basil, has soft, large bright green leaves. Thai Basil has smaller, thick, dense green leaves and vivid purple flowers. Together they will be assets in many dishes. Use the Genovese basil fresh at the end of cooking, the Thai basil is dense and sturdy, you can cook with it.
Genovese basil is native to the Italian region near Genoa. Thai basil, with its purple-tinged, tiny leaves originates in Southeast Asia.
Genovese basil with its large, soft leaves is the most commonly used basil in Western cooking and is useful late in the cooking process or cold. The Thai variety is stable and can stand high temperatures in cooking. You can feel confident cooking it in curries, and stir fries, or put fresh sprigs in a Pho bowl.
You may enjoy other flavors of basil but this pair will support any meals easily.
Sweet Genovese Basil: The Classic Italian Staple
The link above will provide information about basil, its flavor profile, how to grow it, and how to cook with it.
Let’s start with Sweet Genovese basil, the quintessential herb for Italian cuisine. This basil is the classic essential of pesto, the star of Caprese salads, and the perfect partner for any dish involving tomatoes. Its large, tender leaves have a sweet, slightly peppery flavor that elevates any dish. Imagine the aroma of freshly picked Genovese basil wafting through your kitchen as you prepare a homemade Margherita pizza.
I live and garden in a coastal resort town, but our county is at the heart of the winter vegetable belt for North America. We will be eating local fresh herbs and vegetables soon.
Are There Other Sweet Basils?
Sweet Genovese basil-Ocimium basilicum, the botanical name covers most basil for cooking, these have a sweeter nature and shiny bright green leaves with no purple overtones.
Genovese basil is the large-leafed one; people call it ‘king of basil.’ It has the most pronounced and complex flavor; sweet-spicy, minty, and peppery flavor, and the large leaves produce the volume you need for pesto or sauces that use up a lot of basil. If you notice a slight flavor of clove in this basil, you are right. Genovese basil has a high concentration of eugenol, the aromatic oil that produces the clove-like scent. (It’s also found in cloves and bay leaf.)
It is the basil most associated with the Ligurian region of Italy and Genovese pesto. The pesto link will take you to the authentic recipe from the late, great Italian cook Marcella Hazan. I met her once at book fair in St Petersburg Fl where she taught a lot of us gardener-cooks how to make a meal! You will need two packed cups of basil leaves for the recipe. (Read about ‘Amazel Basil’ below, for a plant that produces big, sweet leaves in high volume.)
Other Sweet Basils
Also sharing the same genus and species, Ocimum basilicum, there are other varieties of sweet basil and you can grow them and use them in the same recipes. The leaves will be smaller, the flavor is sweet. Expect it to be a little less complex. However, it still complements dishes like salad, mozzarella and tomatoes. Try any sweet basil with a fruit salad. It is very refreshing.
What About Basil Downy Mildew?
Basil downy mildew is a dangerous disease, the link above will give you some help with identifying and dealing with it.
This is a nasty disease and can spoil your fun in the garden and the kitchen. It is created by a water mold called Peronospora belbahrii. In its early stages it might look like a nutritional deficiency, but soon progresses. The leaves develop a yellowing on the top with gray and fuzzy spores on the bottom. It looks a little as if wet soil was splashed on the leaf. Destroy the leaves, if the damage is extensive, destroy the plant. This is trash, do not allow it into the compost.
If a potted plant gets basil downy mildew or any true fungal disease, throw out everything including the potting soil.
How We Got This Disease
Basil Downy Mildew was discovered in Uganda in the 1930s but disappeared for a long time. It reappeared in Europe in the early 2000s and in the US about 2007. The disease spreads quickly by transported plants and spores are airborne! For examples in 2007 it was found in Florida and quickly spread through the US. It is still with us.
How Can We Mitigate This Risk?
There was a rush to develop a disease-resistant cultivar for commercial and backyard use. The University of Florida developed the first strongly resistant plant.
Amazel Basil
This is the UF cultivar, I bought four plants this season from Proven Winners. Mildew diseases especially in humid environments are very discouraging. Planting a resistant cultivar is well worth the effort it takes to find one. I am surprised not to see a lot of this plant in my local garden centers and my four plants are large, vigorous versions of sweet Genovese basil. I use the leaves generously and the plant regrows energetically. It is a vigorous grower, I think I am pruning aggressively enough but still find it almost waist-high!
The name, Amazel Basil? (We are Florida Master Gardener Volunteers and work through the UF system.) I am told that silly names are what you get when you let grad students name the plants! (I can say this because I have been a grad student myself!)
If you cook from your garden, try the Amazel Basil, you will appreciate the generous and healthy output. Check your local garden centers or go directly to Proven Winners Direct.
Thai Basil: The Exotic Game-Changer
Plant Both Genovese and Thai Basil For The Kitchen
Now, let’s talk about Thai basil. If Sweet Genovese is a reliable old friend, Thai basil will enhance your Asian dishes with a new flair. It is a sturdy, and very compact plant with thick leaves that can stand up to the cook pot. Use it in many Asian dishes, seafood, meat, poultry, sauces, and soups. Most basils are added at the end of the cooking process but you can put Thai basil in as you cook and add fresh leaves as garnishes too.
The flavor is bright, spicy and has hints of anise.
Thai basil’s purple stems and flowers also add a splash of color to your garden, making it as beautiful as it is useful. It is more heat-tolerant than Genovese basil, which means it can handle the sweltering summer days without wilting. And like its Italian cousin, Thai basil is a magnet for pollinators. You will find some cultivars of Thai basil with citrus flavors also.
Our summers are hot and humid with very heavy rain almost daily. So far I am finding Amazel Basil to be my best summer performer. I would like to know your results.
Why These Two?
You might wonder why I advocate for these two types of basil over others. The answer is simple: versatility and flavor. Sweet Genovese and Thai basil cover an extremely broad spectrum of culinary applications, from Mediterranean to Asian cuisines. They bring unique flavors to the table, ensuring that your dishes are anything but boring.
Moreover, growing these two varieties means you always have fresh, aromatic basil at your fingertips, ready to elevate your cooking. No more last-minute trips to the grocery store for that sad, wilted bunch of basil in the plastic bag. Instead, you can step into your garden and pick the freshest leaves, bursting with flavor.
The plants are both easy to grow in sunny spaces. Also, as herb gardens are primarily green spaces the lavender flowers of Thai basil will set off your space with its color accent.
Are There Other Herbs To Pair With Basil In Cooking?

Yes, you can combine a number of other herbs with basil in your cooking. Here are some ideas.
Coriander-Cilantro
Its lemony flavor is sweet but pungent. Start with a little and adjust to your taste. It is a good addition to Asian and Central American meals. In addition to basil see if you like it with parsley, chives, and oregano. (Cilantro is the name used for the plant, and coriander refers to the seed.)
Chives
From chives, which are easy to grow in two varieties, you will get a fresh and delicate version of onion or garlic flavor. It is very useful, try it with parsley, tarragon, oregano, and coriander. The round flowers, in garlic chives the bloom is white, and lavender for onion chives.
Dill
Dill is refreshing and will bring you a hint of cumin. Along with basil try it with chive, oregano, mint, parsley or tarragon. If you like fish dishes or any Scandinavian meals, dill is a big help.
Mint
Mint’s flavor profile is clean, cool, and bright but also strong. Combine it, a bit at a time with oregano, parsley, tarragon as well as basil.
Oregano
There is a wide variety of oregano each with different amounts of warmth. I have put them in a progressive list in the article linked above. Try them out and decide what suits you best. As well as basil use them with parsley, sage, chives
Parsley
A justifiably widely used herb, parsley adds a fresh element that has a touch of bitterness. It works well with basil, as well as dill, oregano, sage, mint, and thyme. Parsley is a biennial, each plant lasting two years.
Tarrragon
Tarragon brings a fairly mild and pleasant flavor but too much can overwhelm other herbs. It’s also one to start small with. Use it with basil and carefully with parsley, thyme, and dill.
Thyme
Thyme has a nut-like sweetness, in addition to basil combine it with sage, parsley, chives, and tarragon.
Some Other Basil Varieties To Try
The goal in writing this article is to raise just two basil plants and get a lot of flavor from them for cooking. There are in addition, more kinds of basil that might give you just what you need in your kitchen and make it worthwhile to grow another plant. Consider these basil categories.
- Basil with very big leaves. I got this idea from Amazel Basil and its big leaves that easily give me enough flavor for a batch of pesto. Here are some more. Use the links for growers or dealers.
- Giant Plain Leaf, a sweet basil used for pesto.
- Heirloom Salad Leaf Basil, four-inch long and wide leaves, mild flavor holds salad dressing, you can wrap these around slices of meat for a snack. (The link will give you a vendor.)
- Lettuce Leaf Basil-large crinkled leaves with mild flavor that won’t overwhelm a salad.
- Purple Basil. Use this for its clove-like and slightly spicy flavor. Tear these leaves because the knife can change the flavor. The color is very pretty and adds a contrast. It pairs with, garlic, olive oil, vinegar, pasta, and vegetables.
- Citrus Basil. There are a few varieties of basil with a mildly citrus flavor, the plants are a little smaller than others, maturing at about 12″ tall.
- Lemon Basil. A mild lemony flavor and silvery leaves.
- Lime Basil. Has a distinct lime scent and flavor.
- Mrs Burn’s Basil. Has a combination of lemon and lime flavors. This originates in the Southwestern part of the US. It is not the same plant as lemon basil, it is used in tea and salads.
Where To Buy Fresh Herb Plants
Start with your best local garden center. You can see plants available for your climate and available at your planting time. You will find, as Il have that the choices may be too limited for your growing ambitions and you may want to buy online. For example, we like to grow interesting varieties of lettuce and in South Florida we buy in the fall, not the spring. Fortunately, we are able to find good choices for our upside down garden schedule by shopping online. Here are some ideas that work.
- The Growers Exchange, is located in Va. and always has good choices for us. I have always gotten healthy and well
- packaged plants.
- Proven Winners: I have a hard time finding a good local source of Amazel Basil. I buy four plants at a time from PW. They are quite large plants with big leaves and arrive well-packaged. For sweet basil, I expect to stay with the Amazel Basil.
- Fresh Herb Co, a grower in the Rocky Mt Region.
In Summary,
If you’re a cook who loves to garden, or a gardener who loves to cook, Sweet Genovese and Thai basil are invaluable allies. They are easy to grow, versatile in the kitchen, and bring a world of flavor to your dishes. So, plant these two basil varieties, and let your culinary adventures begin!
Enjoy your basil in the kitchen: How To Use Your Bounty of Basil
I hope you find this piece both informative and enjoyable! Happy gardening and cooking!