The difference between green and purple basil: benefits and harms, properties, applications

Herbs and spices are a special world in cooking. The ability to use and combine them is a real art, capable of giving any dish an original and unique taste. Many seasonings have a lot of beneficial properties, for example, curry relieves spasms and pain, marjoram helps lower blood pressure, cinnamon acts as an antidepressant.

Among all this variety, basil has been and remains the most popular and favorite seasoning. The plant has been known since ancient times, when it was considered magical and medicinal. Thus, wreaths made of basil were discovered in the pyramids of Egypt; in India it was considered sacred, and in Rome it was used as a medicine. Let's consider what kind of plant this is, as well as the difference and benefits of green and purple basil.

Difference Between Green and Purple Basil

Basil is an annual or perennial crop from the Lamiaceae family.

It is a herbaceous or shrubby plant with a straight and branched stem, medium-sized oval leaves and a raceme-shaped inflorescence.

Reference. The plant is known under the names regan, reyhan, rean, fragrant cornflowers.

150 varieties of basil have been bred, each of which has its own characteristics in aroma and taste, and ripening period. But the basis for classifying a plant is by leaf color: green and violet.

In composition and properties

Basil varieties with green and purple leaves differ little in their chemical composition.

Both types contain a large number of useful substances:

• vitamin K (in 100 g – 887.2% of the daily requirement of the human body);
• C (25.7%);
• B5 (10.5%), B6 ​​(37.4%), B9 (47.3%);
• beta-carotene is a precursor of vitamin A (63.8%);
• lutein and zeaxanthin - substances necessary for eye health (56.7%);
• omega-3 polyunsaturated fatty acids (32.0%);
• manganese (57.5%);
• cobalt (52.0%);
• copper (39.0%);
• iron (21.1%);
• calcium (16.1%);
• potassium (11.8%);
• silicon (15.3%).

The difference in the composition of one type of spice from another lies in the quantitative content of several components:

1. Main substance of basil essential oil – phenylpropanoid eugenol (antioxidant). Green varieties contain less of it than purple varieties (67.4% versus 72.8%).
2. Anthocyanins are colored pigments. There are much more of them in purple varieties, which determines their color.

In taste and aroma

Green basil is milder. The taste is delicate, even slightly sweet, with a light refreshing aftertaste. The aroma is subtle, but depending on the variety it can combine lemon, caramel, mint, and clove notes.

Purple varieties are characterized by a sharp, tart, pungent taste and rich aroma. Pepper, clove, anise, nutmeg, and cinnamon notes predominate.

In use

Due to the content of a large amount of aromatic substances, the leaves and stems of the plant are used fresh and dried as a seasoning for sauces, marinades, soups, salads, cold appetizers, meat dishes, and pickles.

Green basil, with a mild flavor, is more often used in European cuisine. It is especially popular in Italy, France, Greece, and Bulgaria.

In addition to first and second courses, salads and appetizers, it is often added to desserts, baked goods, beverages.

Purple basil is an indispensable spice in Asian and Caucasian cuisines. It goes well with meat, poultry, fish, vegetables, and is included in many sauces.

In cultivation

Differences in growing There are no green or purple basil.

The basic rules for growing both varieties in open ground are as follows:

1. The landing site is well lit and protected from wind and drafts.
2. The soil is not acidic, light, loose, rich in organic matter.
3. Temperature – +20…+24°С.
4. Watering: basil loves moisture, but you should avoid stagnation of water.
5. Feeding: basil planted in May requires monthly feeding, in June - 2 times (in early July and in August). Nitrogen fertilizers are best.
6. Undesirable proximity of other crops to basil: dill, cucumbers, radishes, radishes.
7. Good neighborhood: tomatoes, sweet peppers, legumes.

Among the varieties with green leaves, plants that are intended for growing in pots are more common. This basil is compact, has good foliage and small leaves.

The benefits and harms of green and purple basil

Both varieties spices have a rich and almost identical chemical composition.

Beneficial properties for the human body:

• improving the functioning of the immune system;
• normalization of metabolic processes;
• improving the functioning of the digestive system, intestinal motility, relieving spasms;
• elimination of inflammatory processes;
• providing antimicrobial action;
• improving the condition of the skin;
• strengthening bones;
• providing an antioxidant effect;
• normalization of the nervous system;
• reducing cholesterol and triglyceride levels in the blood;
• prevention of helminthiasis.

The plant, regardless of color, is contraindicated for use in the following cases:

• epilepsy;
• diseases of the cardiovascular system: heart attack, stroke, bleeding disorders;
• diabetes;
• hypertension;
• individual intolerance.

Women during pregnancy and breastfeeding, it is better to limit the consumption of basil.

Which basil is healthier?

Scientists are inclined to believe that purple basil is more beneficial than green basil. The reason for this is the presence in it of a large number of colored pigments - anthocyanins (cyanidin and peonidin), which provide the purple color of the plant. Green varieties are significantly inferior in the content of these substances.

Reference. Anthocyanins are organic compounds belonging to the group of flavonoids. They are found in many plants and provide them with the red, blue, and purple color of fruits and leaves.

These substances have anti-inflammatory and pronounced antioxidant effects and help reduce blood cholesterol levels.

Otherwise, green and purple varieties of basil in moderation are equally beneficial for the human body.

Is it possible to combine them in cooking?

Green and purple basil are varieties of the same herb plant. Only purple is more rich and tart, and green has a delicate aroma and taste, which, depending on the variety, acquires lemon, mint, caramel shades.

You can combine green and purple basil. The taste of the dish will only benefit from this, as it will acquire a whole range of different taste qualities and aromatic notes of this plant. A variety of salads are considered an ideal basis for mixing the two varieties of basil.

The best varieties of green basil

There are more than 150 varieties of basil, differing in taste and aroma.

The best varieties of green basil are considered to be:

1. Basilisk – early ripening variety. The height of the bush is 18-20 cm. The plant is compact with semi-raised shoots. The castings are small, green, oval, with a smooth surface. The flowers are white. Clove-pepper aroma. Productivity – 0.6-0.7 kg/sq.m. m.
2. Velvet – mid-season variety. Plant height is 25-30 cm. The rosette of leaves is vertical. The leaves are dark green, elongated. The flowers are pink. It has a pleasant menthol aroma and taste. Productivity – 1.9-2.0 kg/sq.m. m.
3. Caramel – mid-season variety. The bush is small, spreading. Smooth leaves of medium size, dark green with a grayish tint. It has a strong specific aroma with notes of fruit caramel. Productivity – 2.7-3.3 kg/sq.m. m.

Of particular note is the Genoese (Italian) variety of basil, which is grown in temperate regions around the world. Plant height is 45-60 cm. The leaves are large, delicate with jagged edges, dark green in color.

Considered as the best option for Italian pesto sauce.

Purple

There are also many varieties of purple basil.

The following varieties are distinguished:

1. Opal – mid-season variety of crop. Bush of medium height, erect. The leaves are medium-sized with wavy edges and dark purple in color. The aroma is very strong, clove-pepper. Productivity – 1.1-1.2 kg/sq. m.
2. Yerevan – mid-season variety. Medium sized bush with good foliage. The leaves are large, oval, dark purple. The leaf blade is smooth, without pronounced bubbles. It has a strong aroma with notes of pepper and black tea, and a tart taste.Demanded by professional chefs. Productivity – 2.1-2.6 kg/sq.m. m.
3. Ararat – mid-season crop. The plant is semi-spreading, 60 cm high. The leaves are purple, medium-sized, wide, oval in shape with a serrated edge. The aroma is strong anise. Productivity – 2.0-2.4 kg/sq.m. m.

The varieties Violet, Dark Opal, Baku, Delight, and Red Ruby are also popular.

Conclusion

Basil is a spice with an intense aroma and original taste. Widely used in cooking, especially popular in Europe, Asia, and the Caucasus. There are a large number of varieties of basil, which can be roughly divided into green and purple.

The main difference between these 2 types is their taste and aroma. Green basil is distinguished by its tenderness and softness of taste and aroma, while purple basil is rich, astringent, and pungent. The first is popular in European cuisine, the second in Asian and Caucasian cuisine.