Genovese vs Thai Basil: Which to Grow
Genovese is sweet and anise-like, best for pesto. Thai is licorice-flavored and holds up to cooking. Grow both if you cook Italian and Asian food.
They look similar but taste completely different.
Quick Comparison
| Factor | Genovese | Thai |
|---|---|---|
| Flavor | Sweet, anise | Licorice, spicy |
| Stem | Green | Purple |
| Flowers | White | Purple |
| Cook? | No (loses flavor) | Yes |
| Heat tolerance | Low | High |
| Cold tolerance | Low | Low |
Choose Genovese If
- You make pesto
- You cook Italian food
- You use basil raw (salads, caprese)
- You have a cooler climate
Choose Thai If
- You cook Thai, Vietnamese, or Indian food
- You want basil that holds flavor when cooked
- You live in a hot climate
- You want purple flowers
The Verdict
For pesto: Genovese.
For stir fry and curry: Thai.
For both: Grow both. They’re the same care.
Common Questions
Can I substitute one for the other? Not in their signature dishes. Flavor is different.
Which is easier to grow? Thai tolerates heat better. Both need the same care.
Do they cross-pollinate? Yes. Keep them separate if saving seeds.
Can I grow both in one pot? Yes, but they’ll compete. Separate pots better.
Which is more cold-sensitive? Both. Keep above 60°F.
Do they have the same pests? Yes. Same care.