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This herb is known around the world for its wonderful fragrance and flavor. The key ingredient in classic Italian pesto, Sweet Basil has big leaves that are fast and easy to grow so that you can make your own pesto to freeze for year-round use. It loves hot weather, so always wait until all danger of frost is past before planting in the garden in the spring, then harvest before the weather starts to cool down in fall. Great for containers, but be sure to keep watered. If you were to grow only one herb, this should probably be it. Dried basil just doesn’t have the aromatic quality of the fresh leaves, which are often added at the last minute to many Asian dishes. Organic varieties are only available at retailers.
These purple basil leaves have a beautiful, coppery glow and clove-like, slightly spicy flavor. Use them in salads or preserved in oils and vinegars. A pot of purple basil provides surprisingly, striking color in the garden.
A stronger-flavored basil than sweet basil, Thai Basil also has a hint of licorice flavor. The leaves, which are about half the size of sweet basil, have purple stems and make pretty garnishes. They are added by the handful to Thai cusine and also dishes of Southeast Asia. Its popularity has grown with the discovery of these delicious dishes from those countries. A slightly smaller plant than Sweet Basil, it is perfectly suited for containers. Some Bonnie Plants varieties may not be available at your local stores, as we select and sell varieties best suited to the growing conditions in each region.