With summer drawing to a close, I'm making full use of my very favorite fresh herb: basil. Before those luscious-smelling bouquets of bright green leaves become more scarce at the market, I'm throwing them by the handful into almost everything I make: tomato salads simply adorned with olive oil and salt; hearty vegetable stews bright with both sweet and spicy peppers; and, of course, pesto, pesto and more pesto, which I stash by the quart container in my freezer.
Like many home cooks, I'm most familiar with plain ol' sweet basil, whose wide, tender, green leaves make their way into the majority of the Italian and Mediterranean dishes we make at home or order out. But the world of basil varieties is a vast one, encompassing over 100 cultivars whose flavors range from mild and floral to spicy and complex.
One cultivar especially worth seeking out is Thai basil,* which is now grown domestically and is increasingly common in Western markets and specialty Asian groceries. If all you've ever known is Italian sweet basil, you'll may be surprised by its crisp pungency that plays particularly well with Southeast Asian food. It adds a fresh, herbal-licorice flavor not quite like anything else.
*Which is different from holy basil, a more medicinal-tasting herb also used in Thai cooking.
With purple stems whose color intensifies as the plant grows larger, Thai basil's leaves are sturdier than floppy sweet basil, and its slim, pointed shape more closely resembles mint than its Italian cousin. Its flavor is markedly different than Italian sweet's: when tasted alone, its unmistakable liquorice-y notes are most salient; overall, Thai basil is bolder and slightly spicier than the sweet kind.
It's a versatile herb, though, and good to have on hand for a punchier caprese or ratatouille, but its true boon is the anise intensity it brings to East and Southeast Asian dishes from Thai coconut milk curry to Taiwanese three cup chicken. Tried these dishes at home but felt they lacked a certain fresh pungency? Thai basil can solve that problem.
Where to Find Thai Basil
If you live in a city with a Southeast Asian population, you can likely find Thai basil in specialty groceries catering to those communities; additionally, some farmers are beginning to grow and sell the herb at local farmers markets. (You can also order them online.) Like Italian sweet basil, fresh Thai basil leaves should have a bright color and a not-droopy demeanor, and they don't take too well to drying, so take the time to seek out fresh versions.
Thai basil is wonderful eaten raw, slivered, and added to salads, both your plain old cucumber-tomato salad or something meaty like northern Thai larb. But its hardy leaves stand up especially well to cooking—their flavor infuses readily into food and the leaves don't wilt quite as much as Italian sweet basil's would. Try Thai basil in simmered dishes like Taiwanese braised eggplant and green curry as well as high-heat stir-fries such as Thai basil chicken and Thai tofu (traditionally made with holy basil, but great with Thai basil, too).
Looking for more ways to use your Thai basil? Some more recipes right this way:
The herb provides a savory and spicy flavor with a bit of an anise taste. Because of its distinct flavor and aroma, it's often used in Southeast Asian dishes and is considered an irreplaceable ingredient. The herb features in dishes like salads, stir-fries and curries.
Thai basil has been a household staple throughout Asia and is usually added to curries and stir-frys. It is great for cooks that are looking to add authentic flair without experimenting with something they are completely unfamiliar with.
Adding it in smoothies or juices can aid in weight loss and promote better digestion as well. Research shows that Thai Basil is high in antioxidants, anti-cancer, anti-viral, anti-bacterial, and anti-fungal properties, which is why it has been used in traditional healing since centuries ago.
Unlike sweet basil, Thai basil's sturdy leaves retain structure and flavor even when cooked. That means that it can be added fresh as a garnish, to provide an herbaceous kick, but it can also be added during the cooking process, to infuse the whole dish with its aroma.
Thai Holy Basil is the sacred basil of Thailand, used for growing aroung the Buddhist Temples. It is a small pretty plant with pinkish-mauve flowers and deep purple stems. It gives off a delicious scent when used in stir-fries with hot peppers and either chicken, pork or beef.
Thai basil is wonderful eaten raw, slivered, and added to salads, both your plain old cucumber-tomato salad or something meaty like northern Thai larb. But its hardy leaves stand up especially well to cooking—their flavor infuses readily into food and the leaves don't wilt quite as much as Italian sweet basil's would.
Basil is generally safe when consumed in small amounts, but a few precautions are warranted. Basil leaves are high in vitamin K, which helps blood clot. High intakes could interfere with blood-thinning drugs, such as warfarin ( 37 ).
Basil contains acetic acid. This acetic acid helps dissolve kidney stones. Basil also lowers uric acid levels, which are responsible for the formation of kidney stones. In addition, basil is also packed with antioxidants and anti-inflammatory properties making, which help in regulating good kidney health.
Did you know? Thai Basil is a versatile herb, which unlike other basil types, stands up well in high heat or extended cooking temperatures. Native to South East Asia, Thai Basil is very distinct thanks to its gorgeous, narrow green leaves on purple stems with a pink-purple flowers.
Melt butter in the pot. Once it's frothy, add the chickpea mixture and let it bubble away for about 7 minutes. Once the sauce is thickened, add Thai basil and cook for just a minute. Add the cooked pasta, toss to coat, and that's it.
Also called sweet basil or sweet Genovese, this is the most common variety and what you'll find in those plastic packages at the supermarket. The oval-shaped leaves are about 2-3 inches long and have a strong aroma and peppery flavor. This is the classic choice for pesto, Caprese salad, and pizza.
When added to a hearty bowl of pho, its aromatic essence elevates the overall sensory experience by imparting a fresh and herbal aroma to the dish. Moreover, its subtle spiciness gives a unique depth of flavour that complements the savoury broth, enhancing the overall taste of the soup.
Pregnancy and breast-feeding: Basil is LIKELY SAFE for pregnant and breast-feeding women in food amounts. But larger medicinal amounts are POSSIBLY UNSAFE. Basil contains a chemical, estragole, which has caused liver cancer in laboratory mice. Children: Basil is LIKELY SAFE for children in food amounts.
Since tulsi leaves are a bit acidic and your mouth is alkaline in nature, they might also cause the tooth enamel to wear away while you chew on them. Even though fresh tulsi juice is used to treat mouth ulcers, chewing on raw leaves must be avoided.
Basil is packed with nutrients like vitamins A and C, iron, and calcium that are essential for healthy hair growth. One study even found that basil extract was effective in treating hair loss, encouraging hair growth when included as part of a diet.
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.
My secret herbs for the Pasta Sauce are the Sweet Basil and Thai Basil. Sweet Basil is a common basil we can use for various recipes and Thai basil is one which gives a spicy and heavy flavor to the recipe. Since Thai basil is a very strong basil, make sure that you are using only little bit of it in your recipe.
Perfect for Southeast Asian dishes, the purple-stemmed Thai basil has a bright mint and citrus flavor. In a pinch, you can substitute sweet basil for Thai basil. Store basil for up to 1 week in the refrigerator.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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