Basil Plant - Thai Basil

Native to south east Asia, Thai Basil is widely used in the cuisines of Thailand, Vietnam, Laos and Cambodia as the leaves stand up better to cooking than those of the more familiar Sweet Basil. The slightly spicy leaves give a hint of anise or licorice to a wide range of dishes such as soups, stir fries and curries, though it can also be eaten raw, and used as a substitute for sweet basil. The gorgeous purple stems and long purple-veined leaves, pointed like mint leaves, mean that Thai Basil is also highly ornamental, and will look very striking in a warm, sunny spot in your herb garden.

• Short-lived perennial.
• Sturdy compact plant reaches a height of 12 - 18 inches (45 cm).
• Has spread of 1-2 feet (30 - 60 cm).
• Prefers a sheltered spot in the garden, in full sun, protected from wind.
• Likes a rich, well-drained soil.
• Don't plant out until soil is warm, and protect from frost.
• Water when top inch of soil is dry and keep water off leaves.
• Can also be grown in a container indoors.
• Harvest top leaves to keep plant compact and well shaped.

Culinary Uses

• Use in soups, stir fries and curries.
• Goes well with chicken, pork and beef.
• Can also be used raw, as a spicier substitute for sweet basil.
• Can be used to infuse oils and vinegars.
• Paint basil leaves with oil both sides to avoid leaves sticking to each other and then freeze for later use.