Season: Spring - Fall
Looking for a Specific Herb?
Search Our Herb Almanac Below:
|
|
|
Thai basil is sturdy and compact, growing up to 45 cm (1 ft 6 in), and has shiny green, slightly serrated, narrow leaves with a sweet, anise-like scent and hints of licorice, along with a slight spiciness lacking in sweet basil. Thai basil has a purple stem, and like other plants in the mint family, the stem is square. Its leaves are opposite and decussate. As implied by its scientific name, Thai basil flowers in the form of a thyrse. The inflorescence is purple, and the flowers when open are pink.
|
 |
Mature Height
18 Inches |
 |
Mature Width
12 Inches |
|
Light
Sun |
|
Water
Moderate |
 |
|
Uses
Thai basil is widely used in the cuisines of Southeast Asia, including Thai, Vietnamese, Lao, and Cambodian cuisines. Thai basil leaves are a frequent ingredient in Thai green and red curries, though in Thailand the basil used in drunken noodles and many chicken, pork, and seafood dishes is holy basil.
In the West, however, such dishes typically contain Thai basil instead, which is much more readily available than holy basil. Thai basil is also an important ingredient in the very popular Taiwanese dish sanbeiji (three-cup chicken). Used as a condiment, a plate of raw Thai basil leaves is often served as an accompaniment to many Vietnamese dishes.
|
 |
|
RECIPES
Thai Basil Fried Rice
Ingredients:
* 1/2 yellow or white onion
* 2 large garlic cloves
* 1 tablespoon minced ginger (about 1 inch nub)
* 2 large carrots
* 3 tablespoons sesame oil, divided
* 4 eggs
* ½ cup frozen peas
* 4 cups cooked jasmine rice, at least 1 day old
* ½ teaspoon kosher salt
* 2 tablespoons soy sauce or tamari
* 1 teaspoon fish sauce
* ⅓ cup Thai basil leaves
* 1 pound medium small shrimp, shelled and deveined
Instructions:
Mince the onion. Mince the garlic. Mince the ginger. Peel the carrots, then dice them.
In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Sauté the carrots and onion for 2 minutes. Add the garlic and ginger and sauté for 1 minute. Stir in the rice, peas and salt for 1 minute.
Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.
Add the soy sauce and fish sauce, if using. Taste and add additional soy sauce if necessary. Heat for a minute or two, stirring, until all rice is coated.
Add the Thai basil and turn off the heat, stirring until it wilts. Serve hot.
|
|
