Basil isn’t a tricky thing to grow. Not if you remember that it doesn’t like cool temperatures.

It seems this is a lesson I learn and relearn each May, when I put several plants in my garden on a sunny day and then subsequently experience chilly nights. Yellowing leaves ensue, growth is stunted a bit, and it takes about two weeks for the plants to grow out of it and finally start enjoying the weather.

I typically grow just one type each year, and that is the Common Genovese basil. I am open to new varieties, though. Earlier this spring I came across a new variety called Try Basil from Burpee Home Gardens. It’s not available yet, I don’t believe, but it will definitely be on the market for Spring 2014.

Try Basil: 3 basils in one

Try Basil is not a completely new variety, but a mix of three different kinds meant to be grown in one container. Three different kinds called Try Basil. Get it? Three? Tri? Anyway, the three kinds are the Genovese type, a red Thai type, and a variety with serrated leaves.

Try Basil would be ideal for folks who have a window, patio, or kitchen garden and have limited space for growing. The single container saves space while also giving gardeners access to different flavors. I’ve never tried growing nor cooking with a red-leafed basil and would jump at the chance to do so. I have grown and used a serrated-leafed variety and feel it’s best to use finely chopped in fresh applications.

My favorite basil application is pesto. Here’s my go-to recipe courtesy of The Moosewood Cookbook:

Pesto

3 cups loosely packed fresh basil leaves
1/3 cup pine nuts
½ cup freshly grated parmesan cheese
3 garlic cloves, coarsely chopped
½ cup olive oil
salt and freshly ground black pepper to taste

Place all ingredients except the oil in a food processor or blender. Mix until uniformly chopped, then slowly add oil in a thin stream to form a paste.