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Thai Basil is a perennial herb that grows to an average of 30 to 45 centimeters in height and spreads about 30 centimeters wide. The narrow, bright-green leaves have serrated edges and are typically smaller and sturdier than those of common sweet basil. They also boast a fresh and spicy fragrance and sometimes have a slight purple tint. When the plant matures, spikes of lavender to dark-violet flowers grow at the tops of the reddish-purple stems. Thai Basil leaves, flowers, and stems are all edible and offer a bold flavor with spicy-sweet notes of anise and black licorice.
Seasons/Availability
Thai Basil is available year-round.
Current Facts
Thai Basil is botanically classified as Ocimum basilicum var. thyrsiflora and is a member of the mint family. It’s not just a single plant but rather one of three common groupings of basil cultivars: Thai, sweet, and holy basil. Thai Basil plants are cultivated Asian varieties of sweet basil known for their spicier flavor and ability to withstand high cooking temperatures. While many types of Thai Basil are grown worldwide, the most popularly cultivated is Siam Queen, known for its larger leaves and distinct black licorice flavor. Despite belonging to separate species, Thai Basil is often mistaken for holy basil, also referred to as Thai holy basil. Thai Basil offers a more robust, sweet yet spicy anise-like flavor, while holy basil has a more peppery clove-like taste. Another case of mistaken identity stems from the flavor of Thai Basil, which has led to the nickname Licorice Basil. However, that’s not to be conflated with a variety called licorice or Persian basil, a type of sweet basil with a similar licorice-like flavor.
Nutritional Value
Thai Basil has notably high levels of vitamin A, which is beneficial for healthy eyes and skin, and vitamin K, which promotes bone health. It also offers significant amounts of vitamin C, magnesium, calcium, iron, and potassium. The seeds are edible, and they pack a nutritional punch of magnesium, calcium, and fiber. Basil is known for its essential oil, which includes compounds like eugenol and limonene that possess antibacterial, anti-inflammatory, and antioxidant properties.
Applications
Thai Basil is most often used fresh or cooked and is a popular ingredient in Southeast Asian cuisines like Thai, Cambodian, Lao, and Vietnamese. Unlike sweet basil, Thai Basil has sturdy and resilient leaves that stand up to prolonged heat and cooking. Hence, it's well-suited for infusing flavor into broths and soups, from traditional Vietnamese Pho to Thai green or Panang curries. While sweet basil may be used as a substitute in some recipes, Thai Basil is worth seeking out for more traditional dishes that highlight the spicy flavor and sturdy texture, such as Vietnamese spring rolls. Vice versa, Thai Basil may be used in place of common sweet basil to impart a bolder herb flavor with a licorice kick. Thai Basil works equally well in simmered dishes, like Taiwanese braised eggplant, high-heat wok stir-fries, and noodle dishes like pad Thai. It pairs well with chicken, beef, shrimp, tofu, eggplant, potato, bell pepper, tomato, eggs, rice, garlic, chili, oregano, mint, lemongrass, and coconut milk. Fresh Thai Basil leaves can even be used as a garnish and aromatic in cocktails and beverages like lemonade or used in sweet applications like fruit salads, pairing well with mango, pineapple, watermelon, lemon, figs, and stone fruit. As all parts of the plant are edible, try adding the flowers to salads, chopping the stems into rice, or soaking the seeds, similar to chia seeds, to use in pudding, smoothies, or desserts. Store fresh Thai Basil in a glass of water at room temperature after cutting the ends of the stems, like you would a bouquet of flowers, or wrap in a paper cloth and stored in a bag in the refrigerator for a week or two. Thai Basil can also be dried or frozen to prolong its use.
Ethnic/Cultural Info
Thai Basil is a kitchen staple in Southeast Asian countries like Thailand and Vietnam, where it is often regarded as a vegetable rather than simply an herb or garnish. In Thailand, Thai Basil is called Bai Horapa, and in Vietnam, it is known as Rau Hung Que, which translates as “cinnamon mint.” Thai Basil stars in pad gra prow, a Thai stir-fry beef dish, and gai pad nam prik pao, a famous Thai dish made with chicken and roasted chili paste. Thai Basil is also often served with larb, a minced meat salad that’s one of the most popular dishes of Laos.
Geography/History
Thai Basil is native to Southeast Asia, though its exact origin is somewhat debated since its history of cultivation dates back approximately 5,000 years. Many believe that it originated in either India or Asia and spread to the Mediterranean via ancient spice routes, however some experts now think it might originally have come from Iran. Today, basil is commonly grown in Italy, France, Egypt, Morocco, California, and other warm climates worldwide. Thai Basil can be grown at home or found at specialty stores and Asian markets.
Halal Pastures Farms…..Thai Basil has a long cultivation history of nearly 5,000 years, with debated origins possibly in India, Asia, or Iran. It spread to the Mediterranean via spice routes and is now common in warm climates, including Italy, France, Morocco, and California. While it thrives in commercial farms, it can also be grown at home or found in specialty stores and Asian markets worldwide, ensuring wide accessibility.
Sage Hill Ranch Gardens
Escondido, CA
Thai Basil: Thai Basil is a perennial herb growing to 30–45 cm in height, with narrow, bright-green leaves that often have a purple tint. Smaller and sturdier than sweet basil, its leaves, flowers, and stems are entirely edible. When matured, it produces lavender to dark-violet flowers on reddish-purple stems, and its flavor combines spicy-sweet notes of anise and black licorice, complemented by a fresh and spicy fragrance.
Herr Produce
Fresno, CA
(559) 313-6676
herproduce1@gmail.com
Thai Basil is prized in Southeast Asian cuisines for its ability to withstand heat, making it ideal for broths, curries like green and Panang, stir-fries, and noodle dishes such as pad Thai. Its bold, licorice-like flavor complements proteins like chicken and shrimp, and ingredients like eggplant, coconut milk, and chili. Fresh leaves can also garnish cocktails, while flowers and seeds add texture to salads and desserts.
Thai Basil offers a robust sweet yet spicy anise-like flavor, distinguishing it from holy basil, which has a peppery clove-like taste. Its nickname, Licorice Basil, arises from its flavor but shouldn't be confused with Persian basil, a sweet basil variety. Rich in vitamin A, K, and C, as well as magnesium, calcium, iron, and potassium, Thai Basil also contains essential oils like eugenol and limonene, providing antibacterial, anti-inflammatory, and antioxidant benefits.
Thai Basil has a historical cultivation dating back about 5,000 years and may have originated in India, Asia, or Iran due to its debated roots. It is now globally grown in warm climates such as Italy, France, Egypt, and California. Aside from its native Southeast Asia, you can grow it at home or find it at specialty stores and Asian markets for culinary use.
Thai Basil plays a crucial role in Southeast Asian cuisine, especially in Thailand and Vietnam, where it is considered more a vegetable than just an herb or garnish. It features prominently in dishes like pad gra prow, a Thai beef stir-fry, and gai pad nam prik pao, a chicken dish with roasted chili paste. In Laos, it accompanies larb, a minced meat salad that is among the country's most beloved dishes.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172
info@specialtyproduce.com
Thai Basil is a compact herb, reaching 30 to 45 cm in height with bright-green leaves that are smaller and firmer than sweet basil. Its fragrant leaves may have a slight purple hue, while mature stems turn reddish-purple, topped with lavender to violet flowers. All parts of Thai Basil are edible, delivering a bold flavor with spicy-sweet hints of anise and black licorice.
Specialty Produce
1929 hancock st sd ca 92110
6192953172
info@specialtyproduce.com
Thai Basil is a versatile herb used in Southeast Asian cuisines such as Thai, Cambodian, Lao, and Vietnamese. Its sturdy leaves hold up well to heat, making it ideal for broths, curries, and stir-fries like pad Thai. It has a bold flavor with a licorice kick, pairing well with meats, vegetables, rice, and even fruits like mango or watermelon. Fresh leaves also make a unique garnish or ingredient in desserts and drinks. Store it like fresh flowers or refrigerate wrapped in a damp paper towel.
Thai Basil: Thai Basil is famous for its spicier flavor and its ability to survive high cooking temperatures, making it a unique variety within the basil family. The most popular cultivar, Siam Queen, stands out with its larger leaves and distinct black licorice flavor. Its anise-like sweet yet spicy profile is often mistaken for holy basil, which instead delivers a peppery clove-like taste. This confusion has also earned Thai Basil the nickname Licorice Basil.
Thai Basil has been cultivated for around 5,000 years, with its origins debated. It may have originated in India, Asia, or even Iran. The herb spread to the Mediterranean through ancient spice routes and is now widely grown in regions like Italy, France, Egypt, Morocco, and California. It thrives in warm climates and can also be grown at home or purchased at specialty stores and Asian markets.