Basil has definitely arrived at the party. Bunch upon fragrant bunch are cramming tables at the markets. Not surprisingly we mostly think green and the same familiar scent and flavor when basil comes to mind. But there are loads of heirloom varieties that are becoming much easier to track down. (and grow yourself!) Try a new one on your next trip to the market. What's old will be a little newer again. Genovese Basil: The traditional Italian large-leafed sweet basil that we all know and love. Ideal for all things pesto, but best when the leaves are small. If the leaves are huge, blanch them quickly to remove some of the (too) strong flavor, making them more suitable for a delicately balanced pesto sauce. Holy Basil: Becoming more and more popular on menus with chefs, it is called holy basil primarily because it is used as an offering in South Asia in Hindu temples. Generally eaten raw, it has a bright, sweet smell, that is strikingly like Juicy Fruit gum. Thai Basil: This is those big fragrant sprigs strewn across your Thai green curry noodles, or tucked inside a Vietnamese summer roll. A deep magenta stem with small green leaves, it is much spicier than Italian basil. Heavy anise and clove flavors compliment Southeast Asian cuisines perfectly. Dark Purple Opal Basil: There are several purple basil varieties out there, and I always love to have at least one plant in my garden. Very similar in flavor to traditional Italian basil, it is a gorgeous way to add unexpected color to a dish. Thinly slice with green basil for instant edible confetti. Lemon Basil: Smaller leaves with a deep citrus smell and taste. A great compliment to seafood dishes, cocktails, and summer salads.