What is the Difference Between Genovese Basil and Nufar Basil?
Basil is essential in the culinary herb garden and is used in many dishes including sauces, pastas and pestos. When it comes to choosing a variety of basil for your home herb garden, one common question is, “What is the difference between Genovese Basil and Nufar Basil?”
Genovese (left) | Nufar (right)
Genovese Basil is also known as Ocimum basilicum ‘Genovese’. This variety is grown for its delicious flavour and aroma, and is commonly used in pesto. Many refer to this variety as “Sweet” or “Common” basil. Genovese basil has a shiny leaf that curls under as the plant gets bigger. It will grow about 2 feet tall and should be pinched regularly to encourage a bushier plant and to discourage seed heads forming.
This plant will allow for a bountiful harvest that will leave you completely satisfied. The leaves have a lovely anise scent and a sweet, yet slightly peppery taste. It’s perfect for any herb garden and is indispensable in the kitchen. Genovese Basil will not disappoint you!
Nufar Basil is another type of sweet basil. Ocimum basilicum ‘Nufar F1 Hybrid’. This variety boasts large, flavourful leaves and is resistant to fusarium wilt. The flavour is very similar to that of Genovese – a slightly anise or licorice flavour, with peppery notes, yet minty too. How can you go wrong with this type of basil?
The leaves are massive and with proper pinching, the plant will yield more than you will know what to do with. The height of this plant is also similar to Genovese, at about 2 feet tall. Because of its large leaves and great flavour, it is also perfect for a Perfect Pesto! The main difference between Genovese Basil and Nufar Basil is that Nufar has more disease resistance and a slightly different flavour.
No herb garden is complete without this special herb! Whether you choose Genovese Basil or Nufar Basil or one of the many other varieties of available, there is nothing like this summer herb! Known as ‘King of the herbs’ for a reason, basil’s extraordinary taste is a must, and has been used in cooking for centuries!