Fig. 3. 'Cinnamon' leaves have a spicy aroma as well as leaving a warm feeling on the tongue when tasted alone. Good in teas and baked goods. ²
Fig. 5. O. basilicum ‘Genovese.’ With its very large leaves and 30” height, it has the typical familiar aroma as well as taste of the numerous basils called “sweet basil.” An ideal pesto basil. ²
Fig. 7. O. basilicum ‘Lettuce Leaf’ grows to about 24" in height. To most noses, the large leaves have an aroma of both licorice and cinnamon. The excellent flavor is popular for use in salads, pestos and with sliced tomatoes. ²
Fig. 8. O. basilicum ‘Mrs. Burns’ Lemon’ Grown since the 1920s and introduced by Mrs. Burns in 1939, ‘Mrs. Burns’ Lemon’ is a large basil growing to 3’ with a strong lemon aroma. Great in vinaigrettes, beverages and desserts. ²
Fig. 9. 'Licorice'/'Anise' leaves have a spicy aroma that some people detect only as licorice while other people smell more cinnamon or clove
fragrance. ²
Fig. 10. ‘Mammoth’ is very similar in growth but has larger leaves than O. basilicum ‘Lettuce Leaf.’ The taste is similar and it is popular for pestos and salads. ²
Fig. 11. O. basilicum ‘Napoletano’ grows to about 20", has the typical aroma of licorice or anise with a spicy overtone of cinnamon and clove. Very popular for sauces and salads. ²
Fig. 12. O. basilicum ‘New Guinea’ has narrow green leaves with dark purple coloring. Grows to about 18'’ with small violet flowers. The strong licorice flavor is both flowery and spicy. A fine basil for container growing. ²
Fig. 14. O. basilicum ‘Purple Ruffles’, a 1987 All America Selection. This 18" basil is a robust, showy basil bred for its ornamental value. It has a nice sweet cinnamon or spicy aroma, but the taste is rather bland. In some areas of the South, this basil tends to lose its deep purple coloring, becoming an unattractive bronzy purple. ²
Fig. 18. This is common basil with wrinkled leaves, white flowers and growing to about 2' (60cm). This is a catchall term for many sweet scented varieties that appear each year. These basils have a balanced fragrance of cinnamon, clove and anise making them very popular. ²
Fig. 19. O. basilicum ‘Siam Queen’ or ‘True Thai.’ A new introduction from Thailand, having a nice spicy aroma. This basil grows only about 18" tall and has purple blossoms forming a cone called a thyrse, rather than a spike of blossoms. Nice for cooking and flower gardens. ²

Fig. 21. ‘African Blue.’ is a large bushy plant growing to 4'. Not usually considered a culinary basil, but useful in flower arrangements and as a landscape plant. Flavor is sweet, but to some this basil has strong balsam tones with a hint of turpentine. ²
Fig. 24. O. basilicum x O. forskolei ‘Red Rubin.’ A relatively new basil from Denmark with leaves that are cinnamon-scented. ‘Red Rubin’ grows to about 20" and holds its lovely color in hot summers. A beautiful plant to grow and use. ²
Fig. 25. O. tenuiflorum ‘Thai.’ This plant also has the common name holy basil. This 24" basil in either the purple or green form has a delicate taste of clove. The aroma also resembles clove. ²