Flowers can be used to garnish desserts and as a distinct flavor element in baked goods. Flavor is sweet and floral, and pair well with citrus, berries, nuts, mint, and cinnamon.
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Purple Genovese-type basil.
Thin, flat leaves with delicate garlic flavor. Attractive white flowers in midsummer. Flowers make a great addition to bouquets and are edible. Pull the florets apart and sprinkle on salads, dips, sauces, soups, stir-fries, and pizza. Great as an addition to potato salad. Flavor is of mild garlic.
Thicker leaf for freezing, drying, and fresh use. Grown year-round in the Tower Garden.
Leaves and seeds are used as a seasoning. Wispy green leaves have a soft, sweet taste. Seeds are similar in taste to caraway. Great accompaniment to fish. Also used in pickling. Grown year-round in the Tower Garden.
Heavy aroma, great for pizza and Italian cooking, grown, spring, summer, fall.
Aromatic, dark green, large-leafed variety. High yield and dependable grower. Grown year-round in the Tower Garden.
This culinary standard is easy to grow and tolerates light frost. The uniform, dark green, medium-fine curled leaves can be used as a garnish or a salad or entree ingredient. Multiple cuttings per season are possible from one planting.
Pine-scented, savory, culinary favorite.
Edible Flowers: Although the flowers are small, they have a bold rosemary flavor. They should be used fresh as a garnish for savory dishes and salads, and pairs well with roasted vegetables, fruits, or whipped cream.
Great herb for cooking, grown spring, summer, fall.
Classic thyme appearance with a citrus flavor.