There are more than 150 varieties of basil that have been discovered but their maybe more. The most common types are Genovese and Sweet basil which are typically used in Italian cooking and Thai basil that is generally used in Asian cuisine. There is another variety that is quickly becoming a favorite, holy basil. All of these varieties have a different flavor, aroma, culinary use, as well as medicinal properties.
Genovese Basil
Genovese Basil also known as Ocimum Basilicum Genovese is one of the main ingredients in an authentic pesto. It has a spicy and intense basil fragrance. The large sweet leaves have a hint of clove to the taste. This type of basil is native to Africa, Asia, and India. In the city of Genoa in Italy the plant is considered a sign of love. Genovese Basil can be used to help reduce itching from insect bites, it is good for stomach cramps, vomiting, digestion, expel gas, in aromatherapy it is used to aid in mental fatigue, and combined with other herbs it works well to help with nervous conditions, coughs, and hair growth.
Sweet Basil
Sweet Basil also known as ocimum basilicum has a strong licorice flavor and is widely substituted for Genovese Basil in Italian cooking. Although native to India this type of basil is now cultivated almost worldwide. Compared to the other varieties of basil the leaves of the sweet basil plant are light green and silky. They are broader and in late summer the plant buds beautiful white flowers. Sweet basil has been known to aid in fees, asthma, sinus congestion, and headaches. It has antioxidant, antibacterial, and antimicrobial properties.
Thai Basil
Thai Basil also known as Ocimum Basilicum Var Thyrsiflora is most commonly used in Thai and Vietnamese cuisine. The flavor is described as both mint and licorice. The leaves of Thai Basil are small and green but the steam of the plant is purple. Thai basil is the basil of choice in curries it also goes well with seafood, pork, or chicken. Thai basil comes in three varieties: maenglak known as Thai lemon basil, horapha a Thai basil native to Southeast Asia, and krahao known as Holy Basil.
Holy Basil
Holy Basil is known as tulsi or Ocimum tenuiflorum. As stated above it is a variety of Thai basil. Holy basil has a peppery clove like flavor that is much spicier than the sweet flavor of other basils. The flower blossoms of Holy basil are violet. The stems are green but sometimes they can have a purple tinged color. In Hinduism this basil is worshiped after the wife of one of the gods and is considered the Mother Medicine of Nature.
It has been prized since ancient times as an herb that could heal the body, mind, and spirit. Most importantly the herb is an adaptogen which means it serves the body in where it is needed. Adatogens are stress busters. Other illnesses and disorders that Holy Basil is known to effectively treat include: memory, fever, cough, sore throat, headaches, soothe cuts, scrapes, and bites; clear acne, and possible aid in diabetes. Holy basil has antibacterial, anti-fungal, antioxidant, and anti-inflammatory properties.