"There's so many different Basils - how to tell them apart from each other?"
Definitely a question that's popped up amongst our growers.
Basil is one of those herbs that instantly elevates a dish - bright, aromatic, and endlessly versatile. From the sticky, licorice notes of Thai basil to the citrus sparkle of lemon basil, each variety brings a distinct personality to the plate and the garden. It’s also worth noting that different basil varieties grow at different speeds, with some producing harvest-ready leaves much faster than others depending on their genetics and growth habits. Thai, cinnamon, and lemon basil tend to be among the fastest-growing varieties, while red and holy basil are typically slower to mature. Below is a practical, kitchen-focused guide comparing nine Click & Grow basil varieties:
| Variety | Flavor highlights | Best culinary uses |
| Basil | Classic, sweet-anise, peppery | Pesto, tomato dishes, salads |
| Lime Basil | Sharp citrus-lime | Cocktails, ceviche, fruit salads |
| Lemon Basil | Bright lemon-citrus | Fish, vinaigrettes, desserts |
| Greek Basil | Intense, savory, compact | Garnishes, small pots, Greek dishes, sauces |
| Cinnamon Basil | Warm, spicy-cinnamon | Baked goods, fruit compotes, teas |
| Thai Basil | Anise/ licorice, spicy | Curries, stir-fries, Southeast Asian |
| Red Basil | Spicy, slightly clove-like | Salads, garnish, pickling |
| Holy Basil (Tulsi) | Peppery, clove, medicinal | Teas, tonics, rituals |
| Marseille Basil | Robust, sweet | Classic French/ Italian cooking |
1. Basil
Flavor: Sweet, slightly peppery with gentle anise notes.
Why it’s famous: This is the Italian classic - the go-to for pesto, Caprese, tomato sauces, and anything that needs a fresh basil pop.
Kitchen uses: Pesto (blended with pine nuts, Parmesan, olive oil), torn over ripe tomatoes and mozzarella, stirred into soups at the last minute.
Growing tip: Pinch flower buds to keep leaves tender and productive.
2. Lime Basil
Flavor: Strong lime/citrus aroma, brighter and sharper than lemon basil.
Kitchen uses: Fantastic in cocktails, fruit salads, ceviche, and desserts where a lime note is welcome.
3. Lemon Basil
Flavor: Lemon-citrus with a soft basil backbone.
Kitchen uses: Excellent with fish, in vinaigrettes, or folded into light desserts such as lemon-yogurt or sorbets. Leaves are often thinner and more delicate - use fresh and don’t overcook.
4. Greek Basil (Dwarf basil)
Flavor: Intensely savory, slightly spicier; small leaves with concentrated taste.
Kitchen uses: Because it’s so flavorful in small packages, it’s perfect for finishing dishes, adding to salads, or using where fine, chopped basil is desired.
Growing tip: Forms a neat, compact mound- perfect for windowsill pots and herbs gardens with limited space.
5. Cinnamon Basil
Flavor: Warm, spicy note reminiscent of cinnamon and clove.
Kitchen uses: Works surprisingly well in baked fruit dishes, poached pears, mulled ciders, infused syrups, and herbal teas.
6. Thai Basil
Flavor: Strong anise/ licorice with peppery undertones.
Kitchen uses: Indispensable in Southeast Asian cuisine - brightens curries, noodle dishes, and stir-fries. Leaves hold up well when added early in cooking.
7. Red Basil
Flavor: Deep, slightly spicy, sometimes with clove or mild bitterness.
Kitchen uses: Visually stunning in salads, as a finishing garnish, for pickles or infused vinegars where color is desired. Young leaves are best for eating.
8. Holy Basil (Tulsi)
Flavor: Peppery, clove-like, somewhat medicinal.
Kitchen uses: Frequently used for herbal teas, adaptogenic tonics, and in traditional medicine rather than as an everyday culinary basil.
9. Marseille Basil
Flavor: Robust, classic basil profile - sweet and herbaceous. Stronger and richer basil flavor than regular basil.
Kitchen uses: A workhorse in Mediterranean cooking: sauces, pestos, braises, and large-scale culinary uses. Holds up better in cooked dishes (compared with regular basil).