While the current heat might be a bit much for us humans, basil thrives in Charlotte this time of year. Sweet Italian is the most common varietal, but there’s a wide range of basil options out there. Erin Hostetler, owner of The Patio Farmer, offers garden consultations, runs a monthly plant club, offers vacation garden maintenance, and delivers locally grown plants. Among those plants are six types of basil, from the classic Sweet Italian to Tulsi. To help food-focused gardeners make the most of their raised beds, Hostetler and Freshlist’s chef-in-residence Matt Martin share their advice for growing and cooking with the summer herb.

Unpretentious Palate: Which basil is easiest to grow?
The Patio Farmer: All basil varieties grow super well in our climate. I love letting my basil “go to seed” at the end of the summer. When the plant creates seeds the energy shifts to flowers vs. leaves, making it less tasty — but as the seed falls in the soil, it’s an easy way to sow more for the next year.

UP: What’s the growing season for basil in Charlotte?
The Patio Farmer: Basil loves our Carolina summers. Plant anytime between May and July. Enjoy until the frost (usually mid-October). Basil is an annual herb, meaning it only grows for a season and it is very normal for it to die back (turn brown and crispy) in the fall.

UP: Do you recommend specific basil varieties for different things?
The Patio Farmer: Definitely! Sweet Italian basil is your go-to for summer pestos and caprese salads. It is an unbeatable classic. Purple basil and lemon or lime basil can be used interchangeably with sweet Italian basil. Thai basil and cardinal basil are better suited to Asian cuisine. Cardinal basil produces crimson red (or cardinal red) flowers which are stunning, and edible. Spicy globe greek basil is a bit more pungent and the smaller leaves are great for quick garnishes. Tulsi basil (one of my all time favorites) is a medicinal basil that has a floral, sweet flavor and as an adaptogenic herb best used for teas, tinctures, and other homemade remedies for stress relief and adrenal support. The bees love tulsi basil, too.
Chef Matt Martin: I would say the best one for a home gardener to grow would be the tried-and-true sweet Italian basil, but if you make more Asian/Thai-style food at home, the Thai basil will be your go-to. If you’re looking for an adventure and a slight challenge, then cinnamon basil is your go-to and will also rule in cocktails.

UP: Are any of the offerings you name native to this area?
The Patio Farmer: Not any of the basils we know and love for culinary uses are native, but there is a “wild” North American basil that is a cousin to the more commonly used basils. It’s an edible plant, too, and has light purple flowers! Its Latin name is clinopodium vulgare.

UP: What are your tips for making the most of your harvest when you have more than you can use?
The Patio Farmer: Pesto all day! Or, you can purée basil in butter or olive oil, pop in a butter mold and freeze for quick and easy meal prep for later. When you harvest your basil, keep the leaves/stems on your counter with the cut ends in a shallow dish or cup of water. Try not to store your basil in the fridge; the cool air and moisture in the fridge will cause the leaves to brown.

Cardinal
Best used in Asian and Mexican foods, this has a slightly sweet and spicy leaf. The flowering head is absolutely beautiful. If you’re a foodie with a garden who likes to make flower arrangements, this is the one to go to!

Cinnamon
Light cinnamon and anise flavors. Great for fruit salads, good to brew in tea, typically used in Mexican cuisine.

Purple Opal
Rich and sweet, like traditional basil but a cooler color. This can also be used in floral arrangements. Small leaves as a garnish to any dish brings a really cool pop of color

Sweet Italian
Your classic basil, used exactly how you would think to use basil: sauces, toppers, pestos. This is your tried and true.

Thai
A bit spicier. Essential in all things Thai cooking, as one might expect. This has a slight licorice flavor to it, which is why it’s not ideal for your Italian style preparations. It’s great in fresh rolls and spring rolls, as well as a beautiful topper to pho. It also has beautiful, longish stems that are purple when flowering.

Tulsi
Holy Basil! Known for its peppery taste. I’m not a doctor, but some people believe this basil can reduce swelling and pain in a person. More your medicinal basil — not your eating basil.

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