TODD COLEMAN
Techniques

Many Shades of Green: Basil Varieties

By Kellie Evans


Published on August 16, 2011

A relative of mint, basil thrives in hot, dry climates. Though it is predominantly associated with Mediterranean cuisines, the herb is native to India and used the world over in fresh and cooked preparations. There are more than 40 culinary basil varieties ranging in flavor from delicately herbaceous to downright emphatic, and we had fun experimenting with them to take our pestos in different directions.

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