Thai basil

Thai Basil (Ocimum basilicum var. thyrsiflora) is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers.

Description

Thai basil is a perennial herb, that grows as a small, multi-branched shrub, reaching up to a height of 45 cm (1.48 ft). The plant has small, narrow leaves and purple stems, with a strong scent reminiscent of anise. It produces small, pink-purple flowers that are highly attractive to bees.

Cultivation

Thai basil prefers soil that is lightly moist, well-drained and rich in organic matter, such as compost. It thrives in full sun but will tolerate light shade. The flowers should be pinched to prevent the leaves from becoming bitter.

Culinary Uses

Thai basil is widely used in the cuisines of Thailand, Vietnam, Cambodia, and Laos. It is best when cooked and is often added at the last moment to many dishes such as curries, pho, and pad Thai. It is also used in Vietnamese spring rolls and salads.

Medicinal Uses

In traditional medicine, Thai basil is used to treat digestive disorders, colds, and flu. It is also used as a mosquito repellent and a natural pesticide.

See Also

• Basil
• Cuisine of Thailand
• Herbs and spices