Thai basil

Thai basil is an aromatic variety of basil with a distinctive aniseed and liquorice note. It is widely used in Thai and Vietnamese cooking, where it is often added only at the end so that its fresh, herbal fragrance is preserved.

Latin name: Ocimum basilicum var. thyrsiflora
Origin: South-East Asia
Plant family: Mint family (Lamiaceae)
Height: approx. 30–60 cm
Flowering period: summer to early autumn
Lifespan: annual (usually grown as an annual)

Description

Thai basil resembles common basil, but has firmer leaves and often purplish stems and flower spikes. The leaves are narrow, slightly glossy and less delicate than those of Genovese basil. Botanically, it belongs to the same genus, but in culinary terms it has a character of its own: herbal, warm and lightly peppery, with a clear aniseed note that holds up well in hot dishes.

In the kitchen

The flavour of Thai basil pairs particularly well with coconut, lime, ginger, garlic, chilli and fish sauce, as well as with dishes containing chicken, beef, prawns or tofu. Use the leaves preferably raw or add them at the very last moment to curries, stir-fries and noodle soups; prolonged cooking makes the aroma flatter. The stems are somewhat firmer: you can slice them finely and toss them briefly in the wok, or keep them aside and use only the leaves. Thai basil also works beautifully in salads, spring rolls and as a fresh topping for rice dishes.

In the herb garden

Thai basil likes warmth and plenty of light: a sunny windowsill, greenhouse or sheltered spot outdoors works best. Provide airy, nutritious soil and water regularly, but do not leave the pot constantly waterlogged. By regularly picking the tips (just above a pair of leaves), the plant branches out and remains compact and productive; pinch out flower buds in good time if you mainly want to harvest leaves. Harvest preferably in the morning for the strongest aroma and use the leaves as fresh as possible. For short-term storage, you can place the sprigs like a small bunch in a glass of water at room temperature; refrigeration often makes the leaves wilt and darken more quickly.