Basil: Everybody's Favorite Herb

Summer may mean longer days, beach vacations and sun-kissed skin for the average Coronado resident. But for the foodie, herb-lover and gardener extraordinaire, summer means plenty of big, beautiful and bountiful basil. Everyone’s favorite herb is at the market—and the varieties might surprise you.

Matt Fink, co-owner of , grows nine different types of the popular herb. Last week, he had three types of basil for sale, including the most sought-after Genovese.

“Genovese basil is the most common type,” Fink said. “It has the biggest leaves.”

Genovese basil, also known as sweet basil, is generally used in Italian cooking. It’s responsible for the sweet undertones in red sauces and is the basis for yummy pestos. It can be chopped or snipped in strips to top off that perfect plate of pasta or to garnish that savory bowl of soup.

Most basils’ flavor can be identified as “licorice-y,” thanks to an anise-like chemical found in the plant. If you’ve ever tasted tarragon, fennel or black licorice before, you know what anise tastes like. But Fink also sells basil that has more of a summery taste— and lime basil.

Lime and lemon basil both contain citral, the same thing that gives their respective citrus peels their flavor and scent. Sweet basil already has a lemon undertone to it, but when it says lemon or lime basil, it means lemon or lime. Fink had some lime basil for sale and it contained a very concentrated level of both lime flavor and essence. (And while it was absolutely delicious and even refreshing, it should be noted that it made my tongue completely numb. Fink said I may be allergic to it, but it wouldn’t stop me from using it in dishes!)

“The best use for the lime basil is ,” Fink said. “Make it with macadamia nuts instead of or pine nuts.”

Also available for purchase is something called basil. This basil is more to look at than to consume. Perennial basil is also called Holy basil or African Blue basil and has a strong, clove-like scent. It’s rarely used in cooking, but is a great addition to your kitchen counter for aesthetic purposes.

“It’s an ornamental,” Fink said. “But it’s pretty sweet.”

Basil may be a delicious addition to your summer dishes or a pretty accessory to your kitchen, but it’s also chock full of good-for-you vitamins. Fink said that the leafy herb has plenty of iron and further research of the USDA Nutrient Data Laboratory also found that it’s high in vitamin C and vitamin A, both of which are essential for glowing skin.

So whether you’re a health nut, a foodie or trying out something new, be sure to pick up some basil on Tuesday at the . Buy some sweet basil for everyday cooking use, but also grab a foreign variety too and experiment with some of my suggestions below. And be sure to follow Fink’s instructions on how to care for your newly purchased herb.

Tips for Growing Your Own Basil

• Make sure the plant has full sun exposure.
• Keep the basil wet and fertilize it with something high in nitrogen. Fink uses fermented green beans as an organic fertilizer!
• At the bare minimum, you should be pruning your basil every two to three weeks. You’ll keep the tops tender (and avoid that “woodiness”) by trimming them often.
• Don’t keep the basil in the container it comes in from Casa Blanca Nursery. For a maximum yield, Fink suggests putting the herb in a three-gallon container.

Creatively Use Your Basil

• Make a healthy pasta sauce by blending an , lemon juice (from half of a lemon), a couple cloves of garlic and plenty of fresh sweet basil in a food processor. Serve on top of spaghetti.
• Use lime basil in place of cilantro—use it in guacamole, on tacos or in chicken enchilada soup
• Steep some perennial basil in some hot water and sip to aid in digestion.
• Snip lemon basil on your caprese salad or on top of grilled vegetables
• Because Thai basil can be pretty strong, cook this variety in a dish to mute some of its flavor. “Thai has a much stronger black licorice taste than sweet basil,” Fink said. Cook it down in a pan with some chicken, add it in to your favorite Pho dish, or stir fry with it.