09/03/2026
Rows and rows of basil 🌿
We’re growing five different varieties of basil at the farm right now, and they’re all so different from each other
Purple can be used a lot like traditional green basil, but the leaves are a beautiful deep purple and the flavor is a little spicier. It’s especially pretty used fresh, and the color can even tint things like infused vinegar
Italian is the basil most people are probably familiar with, with big tender leaves and that classic sweet basil flavor. It’s the one you want for pesto, caprese salad, sauces, and pretty much anything that calls for fresh basil
Tulsi, also known as holy basil, has a warm, peppery, clove-like flavor and a long history of use in Ayurveda. It’s traditionally considered an adaptogenic herb, meaning it has been used to help the body adapt to stress, and the leaves are often brewed fresh or dried for tea
Lime is one you can usually identify before you even taste it. The leaves have a distinct citrusy, lime-like aroma and flavor that works so well in dressings, marinades, cocktails, sauces, and even desserts
Thai is bolder, with noticeable anise and clove notes and beautiful purple stems and flowers. It’s commonly used in Southeast Asian cooking and is especially good in curries, stir-fries, soups, and spring rolls
Growing all five side by side really shows how much variety can exist within the same crop
We’ll have them at the farm this weekend, so grab a bunch you haven’t tried before and see what you think!
