Types of Basil: Genovese, Thai, Lemon, Cinnamon and Purple Groups

The types of basil in a garden or kitchen mostly belong to one species: University of Illinois Extension lists culinary basil as Ocimum basilicum and sorts its varieties into the familiar sweet scented group, the Genovese group, the bush group, the purple group and a set of other basils with distinctive flavors and aromas, such as cinnamon, lemon and Thai. University of Maryland Extension says sweet basil (Ocimum basilicum) is the most commonly grown type for culinary use. This guide walks through the basil varieties named by extension sources and compares the fresh and dried leaves with USDA FoodData Central values.

Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.

Types of basil by group

University of Illinois Extension describes basil as a tender annual, aromatic plant with a spicy odor and flavor, with foliage from green to purple and leaves from large and lettuce-like to half an inch long. Its variety list falls into five groups:

• Sweet scented group: University of Illinois Extension calls these the familiar sweet scented types, with Napoletano as the standard lettuce-leaved variety.
• Genovese group: University of Illinois Extension describes the classic large leaf from the Genoa area of Italy, and NC State Extension says the Genovese cultivar has larger leaves than traditional basil.
• Bush group: University of Illinois Extension lists smaller, rounded forms with small, finer textured foliage, such as Spicy Globe; University of Maryland Extension calls bush basil a compact variant with smaller leaves and a rounded growth habit.
• Purple group: University of Illinois Extension lists basils with dark purple to bronze foliage that are often very decorative, such as Dark Opal and Rubin.
• Other basils: University of Illinois Extension groups cinnamon, lemon, clove and Thai basils by their distinctive flavors and aromas.

Thai, lemon and cinnamon basil varieties

The flavored basils get their names from their scents, according to University of Illinois Extension and NC State Extension:

• Thai basil: University of Illinois Extension describes a licorice-like aroma, and NC State Extension says the Thai cultivar Siam Queen has a flavor that resembles spicy licorice-mint.
• Lemon basil: University of Illinois Extension describes an intense lemon fragrance; NC State Extension lists Lemon and Lime as Thai-type cultivars and Sweet Dani as a lemon-scented basil that is good dried.
• Cinnamon basil: University of Illinois Extension describes a distinctive cinnamon taste and aroma, and NC State Extension says the Cinnamon cultivar has purple flowers and stems and a strong cinnamon fragrance.
• Anise and Greek basils: NC State Extension says the Anise cultivar has a fragrance and taste similar to anise, and lists Greek Dwarf as a compact plant with a spicy, slightly anise flavor.
• Clove basil: University of Illinois Extension lists a basil with clove scented leaves.

Utah State University Extension, in a peer-reviewed fact sheet, lists Lemon, Thai, Greek, Napoletano, Purple Ruffles and Red Rubin among culinary varieties, and Cinnamon, Lettuce Leaf, Italian Dwarf and Mexican Spice among other varieties. Not every plant called basil is grown for the plate: NC State Extension describes African Blue as fragrant but not good for eating.

Purple basil varieties

• Color: University of Maryland Extension says basil leaves range from green to dark purple and from broad to pointed, depending on species and cultivar.
• Uses: University of Maryland Extension says the foliage of purple-leaf varieties can be used decoratively in the garden as well as for consumption or garnishes, and University of Illinois Extension calls Dark Opal excellent for vinegars.
• Ornamentals: NC State Extension says basil cultivars with showy purple foliage are often grown as ornamentals, and it describes Purple Ruffles as having dark purple ruffled and fringed leaves.
• Leaf yield: Utah State University Extension calls Genoa Green a top foliage producer and Purple Ruffles a low foliage producer.

A separate species: Ocimum tenuiflorum

NC State Extension lists holy basil as Ocimum tenuiflorum, previously known as Ocimum sanctum, an aromatic annual or short-lived perennial or subshrub in the Lamiaceae (mint) family. NC State Extension says it is a close relative of culinary basil, but its leaves tend to have a purple cast, its flowers are not as large and it is shorter-lived, and it notes the plant can be considered an aggressive weed outside its native range. University of Maryland Extension says this species is used in Indian and Thai cuisine. This guide covers it only as a kitchen plant.

Growing conditions and flavor

• Sun: Utah State University Extension says basil grown in full sun has better flavor than shade grown basil.
• Heat and flowering: Utah State University Extension says high summer temperature and water stress cause basil to flower and set seed, and that off flavors develop.
• Flower buds: University of Illinois Extension advises pinching basil flower buds as soon as they form, because leaving them on the plant affects the flavor of the leaves.
• Downy mildew: University of Maryland Extension suggests choosing cultivars resistant to downy mildew where possible, a leaf problem favored by warm, wet, humid weather.
• Origin of the species: NC State Extension says Ocimum basilicum is native to the tropical regions of Africa and Asia.

Using and keeping basil leaves

• Dishes: University of Illinois Extension says basil is used to flavor soups, stews, tomato dishes, meat, game, fish, egg dishes, herb butters and herb vinegars, and University of Maryland Extension says cooks favor basil for tomato dishes in either fresh or dried form.
• Strength of dried leaves: Colorado State University Extension says the flavor of dried herbs is about three to four times stronger than fresh herbs.
• Cut stems: University of Illinois Extension says kitchen basil is held in a glass of water at room temperature, since the refrigerator leaves it discolored, and Utah State University Extension suggests re-cutting the stems and placing them in a jar of water away from direct sunlight.
• Dried leaves: Utah State University Extension says to pack dried leaves in a jar with an airtight lid and store them in a cool dark place, where they keep about a year by its estimate.
• Frozen leaves: Utah State University Extension says basil leaves can be frozen but are mushy when thawed and do not retain their flavor well.

Basil leaves compared in USDA data

USDA FoodData Central SR Legacy has one entry for the fresh leaves and one for the dried leaves, and no entry for individual basil types, so the varieties above share these values. The first table lists both per 100 grams with SR Legacy’s common portion alongside, ranked by vitamin K. Each percent Daily Value (%DV) uses the FDA Daily Values for adults and children 4 and older: 28 grams of dietary fiber, 1,300 milligrams of calcium, 18 milligrams of iron, 4,700 milligrams of potassium, 90 milligrams of vitamin C, 900 micrograms of vitamin A and 120 micrograms of vitamin K.

Weight for weight, drying concentrates the leaf: the dried leaves list about 1,714.5 micrograms of vitamin K and 89.80 milligrams of iron per 100 grams in USDA data, against 414.8 micrograms and 3.17 milligrams for the fresh leaves, while the fresh leaves list about 18.0 milligrams of vitamin C per 100 grams in SR Legacy against 0.8 milligrams for the dried leaves.

Basil per common portion

Nobody eats 100 grams of a seasoning, so the second table uses SR Legacy’s own portions, 2 tablespoons of chopped fresh leaves at 5.3 grams and 1 tablespoon of dried leaves at 2.1 grams, with the same FDA Daily Values, ranked by vitamin K.

At portion scale, 1 tablespoon of dried leaves lists about 36.0 micrograms of vitamin K and 1.89 milligrams of iron in USDA data, and 2 tablespoons of chopped fresh leaves list about 22.0 micrograms of vitamin K, against FDA Daily Values of 120 micrograms and 18 milligrams. Our vitamin K foods list ranks more foods by that nutrient.

Colorado State University Extension places basil in the mint family with several other kitchen herbs. Our guide to types of herbs compares eleven kitchen herbs, our guides to mint and oregano cover two of them, and our list of spices shows where FDA places basil on a label.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: List of Spices: Seeds, Bark, Buds and Roots From the FDA Spice Rule, Basil: Sweet Basil Nutrition, Fresh vs Dried and Safety, Types of Herbs: Culinary Herbs by Plant Family, Fresh and Dried, Types of Mint: Spearmint, Peppermint and Other Culinary Mints.