罗勒长期以来一直用于烹饪和改善健康。存在among the most popular of herbs, basil is used in Italian foods, salad dressings, and drinks, as well as medicines such as cough syrups and other natural elixirs.
Basil has over 160 different cultivars or types, with flavors ranging from bold and spicy to mild and sweet, each with the ability to grant a given dish its own distinctive signature.
Pesto, with origins dating back to the Romans, has become a household favorite, and one of the most common dishes prepared with basil as a main ingredient today.
Choosing which type of basil to use is always up to individual tastes, but there are certain varieties that give pesto a traditional flavor, as well as other types that will serve to give a homemade pesto a taste that’s unique to the person preparing it.
You canuse Foodal’s basic pesto recipe作为开发自己的原始风味概况的基础。
Our Favorite Six Basil Varieties include:
意大利大叶Basil is the most commonly used in pesto. This variety offers a strong flavor for a robust fullness.
When using fresh basil to prepare pesto, crush the leaves first to release the flavor, then add them to the olive oil. This can be left to soak overnight if you wish, to fully infuse the oil with herbal flavor. Crushed basil seeds can be added to the oil as well, for an added flavor boost.
When you are ready to prepare the sauce, use the basil-flavored olive oil to mix in your garlic, grated cheese, and toasted pine nuts.
In the case of using dried basil leaves, soak them in water or olive oil over night to revive them.Once any herb has been dried,the flavor will be more mild than that offered by fresh varieties. Once the leaves are moist again, prepare the sauce as you would normally.
Sweet Basil is also rather common, and a favorite for pesto. The flavor of these leaves is mild and sweet, and it appeals to most palates when used sparingly.
To add a spicier kick to your pesto, try Thai Basil. This Thai variety is actually a cultivar of Sweet Basil that has been selected for aslightly spicy anise or licorice taste。非常明亮的味道非常适合那些试图使香蒜酱生动并使其在味蕾上跳舞的人。
Its purple flowers and stems also make it readily identifiable.
First-time users sometimes overflavor their pesto with the Thai variety, leaving only the taste of the basil with its strong anise kick.
4. Red Rubin
Red Rubin Basil has a flavor that’s great for those in search of a more intriguing taste. These wonderful purple leaves add color, and a clove-like flavor to your dishes.
Be careful when using it in a pesto – too much will destroy the sauce, and too little will just leave a bitter aftertaste.
If you haven’t used this type before, experiment with it in your pesto and other dishes. You may not care for the flavor in pesto, but love it in a pork dish. Red Rubin is not for everyone.
柠檬罗勒的味道就像听起来一样 - 柠檬味！香气和味道纯净，干净和酥脆，可在调味料中效果很好。这种品种为传统的香蒜酱提供了一点升力，并为味蕾带来了轻曲线。
This type compliments other basils beautifully, so mix it with Italian large leaf or Red Rubin, for a signature taste that’s uniquely your own.
Cinnamon Basil also lives up to its name, smelling and tasting a bit like cinnamon, and slightly warming. When used lightly, Cinnamon Basil will give your pesto a lift in directions you never thought of before.
And, understanding that there are several versions available of any given herb or spice is equally essential.
To truly achieve a distinctive style of cooking, you must experiment with all of the flavors you can find. Mix them, crush them, blend them, and learn to cook with them.
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!
14 thoughts on “Spice Up Your Meals With These 6 Different Types of Basil”
Here in the UK, we only tend to see the large leaf variety of basil so it’s interesting to see that there are plenty of other varieties. It is really easy to grow and there’s nothing better than using your own leaves in a dish.
I never knew there were different types …i know i’m being treated with basil and sage, among other herbs but i don’t know the specific variety being used…i better ask in my next visit. As for cooking with the different varieties, i have yet to venture out in that field but will do so soon
Oh wow! This is great! I didn’t even know there was more than one type of basil plant. I think I’ve always been buying the Italian Large Leaf, which goes great on my home-made pizzas, but the other types, especially the Thai kind looks fun to try! I also definitely want to try the Lemon variety. If I use that, maybe I won’t have to buy lemons! Two birds with one stone!
柠檬草往往是很难找到,如果我以ring a Thai inspired dish that calls for it, I’ll often substitute the lemon grass for the lemon basil. I have it both in a dried form (from last years patio garden) and from one lonely indoor plant that I keep in my small herb collection in the kitchen/dining room window.
I’ve come to the conclusion I really have to start exploring more varieties of fresh herbs. I’m always trying to make the same recipes but differently & I think herbs are key to that. Do you think dried versions of these could be used to the same extent when slow cooking? I’ve noticed, unless I’m making sauces, my herbs don’t last as long as I would like. I’ve done everything from freezing to attempting to let continue to grow in mason jars of water.
每年，当我在温室市场上购物时，我都会发现自己面临着完全专门针对罗勒的部分。我想我应该购买不同的品种，还是坚持我所知道的传统品种 - 意大利语和甜美。去年，我终于决定购买两种不同的品种 - 柠檬和泰语。但是，不确定该怎么做（我什至没有尝试调查 - 这对我来说是可耻的），我成长了，但是当赛季结束时，让他们死了。
This article really helps give me some ideas and I think instead of letting some die off outside this year, I will bring them in with the rest of my year round windowsill herbs. Thanks so much for the insight and clearing things up!
I did not realize there were so many type of Basil out there! I love adding fresh basil to my pasta dishes, I love the flavor it gives. I will definitely keep an eye out for the different varieties, as well as look into them to grow in my garden!
Ahhh basil! I absolutely love the flavour and I’ve actually been looking for exactly this information. Been very curious about the varieties world over and their uses. I’ve only ever come across the Italian large leaf and the Thai variety that’s on your list. The other one I do know is this one –https://en.wikipedia.org/wiki/ocumin_tenuiflorum。我不确定这是否以其他名称在您的列表中，但是我们在印度在这里使用了很多。它具有很高的药用价值。总是想知道其他地方是否将同样的菌株用于烹饪目的。我已经在泰国美食中阅读了有关它的报告，但从未真正看到过它。
You know I never really put all that much effort into spices until we moved a while ago and were living next door to our current neighbors, who grow their own herbs and often give us some. It really makes a huge difference in the taste, and since then I have not gone back. Basil is certainly one of my favorite and most versatile to use, and I love it on eggs in the morning. Thanks for the share.
I use my Thai basil whenever I make pho, or any Asian dish that calls for it. I am Sicilian so, yes, I ALWAYS have sweet basil also, plus hubby added the cinnamon type this year. I keep a container of the fresh herb on my kitchen counter, to smell nice during the summer months! The Thai variety is delish with veggies!!
I’m growing italian large-leaf (unfortunately overshaded by my tomatoes), Thai, purple and another variety called Greek Columnar Basil, which has a strong clove overtones.
I let the flowers go too long on the Thai and purple basils, so I made a pesto with them. Very mild, if you use flowers for pesto.
Curious if you know of/have used the Greek Columnar basil. It grows tall and compact and rarely flowers
Wow, it sounds like you have a really nice mix of cultivars growing this year, Timothy. And I love your idea to use the flowers in a pesto! Now I’m imagining even more edible flowers that could be thrown in… wouldn’t a few garlic chive blossoms make a really nice addition?
这个最喜欢的罗勒品种的综述包括希腊品种之一on our sister site, Gardener’s Path。Please give it a read. This isn’t a type that I’ve grown myself, but it sounds like it’s perfect for containers or small spaces, with a really nice flavor.