Thai basil
Ocimum basilicum var. Thyrsiflora
Similar veggies:
Basil
A quick introduction
Thai basil is a herb that looks somewhat similar to basil but offers a completely different taste experience. Compared to Mediterranean basil, Thai basil has a more fresh and licorice-like flavour, and its stems (and sometimes parts of the leaves) are purple-green in colour. This type of basil is very popular in South-East Asian cuisine, where it is used in a variety of dishes. We like to add it to a green Thai curry or a Thai stir-fry.
Storage
Store in a closed container in the fridge.
Season
summer to early fall
Suggestions for preparation
Thai basil can be eaten raw, for example chopped and added to (noodle) salads but it can also be added to warm curries and stir fries towards the end of cooking time. Green and red Thai curries are just not the same without a handful of Thai basil leaves.
Recipes
Rum and Thai basil cocktail
Stir-fried chicken (or tofu) with lime leaves and Thai basil (see last recipe on the page)
Spicy Thai style tofu with spinach, peanuts and Thai basil (you can replace the spinach with other greens)