Thai Basil

Aromatic basil with distinctive anise notes and purple stems, essential for Southeast Asian cooking

Storage

Store stems in water like flowers, cover leaves loosely with plastic, refrigerate. Will stay vibrant for 7-10 days. For longer storage, wrap gently in damp paper towels.

Keeps For

7-10 days fresh, 2-3 weeks with proper storage

Flavor Profile

Raw: bold anise and licorice notes with peppery bite and sturdy leaves. Cooked: mellows to warm spice, holds shape better than Italian basil

How to Prep

Don't wash until ready to use. Hand-tear rather than chop to prevent bruising. Add to hot dishes at the very end to preserve flavor. Purple stems are edible and flavorful.

Ways to Cook

1 Essential in pad kra pao (Thai basil stir-fries)
2 Finish Vietnamese pho and fresh spring rolls
3 Add to Thai curries and coconut-based dishes
4 Muddle into cocktails and teas
5 Toss into fried rice and noodle dishes
6 Make Thai-style pestos and herb oils
7 Garnish soups and grilled meats
8 Infuse into simple syrups

Pairs Well With

chili peppers garlic ginger lime fish sauce soy sauce coconut milk ground pork beef chicken shrimp bell peppers onions rice noodles

Good to Know

Much stronger flavor than Italian basil - use sparingly at first. Flowers make leaves bitter, so pinch them off. Heat brings out the anise flavor more intensely.

Did You Know?

Thai basil is actually closer to holy basil (bai kra pao) than Italian basil. The purple stems contain the same flavor compounds as the leaves, making them perfect for stocks and broths.