Used not only in Thai cuisine, but also in Taiwanese, Vietnamese, and Laotian cuisines. Although Vietnamese and Laotians also use the Asian varieties of basil in their cuisines, the purple-stemmed, licorice-flavored leaves have come to be identified as Thai basil. It can be slightly sweeter in flavor and is more stable when cooked than the Mediterranean basil. This member of the mint family has also been used as a medicine.
Availability may vary by variety and with weather conditions.
To refrigerate first wrap whole stalks and leaves in slightly dampened paper towels, place in a plastic bag, and store for 4 days.
You also place a bunch of basil stems down, in a glass of water. You can also place a plastic bag over the leaves and refrigerate for up to two weeks. Basil stored in this manor will benefit from a water change every couple of days.
You can also place basil in a blender with a small amount of oil, blend, and store in ice cube trays.
Thai Basil can be used in both cooked dishes, raw in small amounts as well as for garnish.
Chop fresh Thai Basil and toss over your family’s Thai restaurant takeout favorites.
Combine 4 tablespoons of black loose-leaf tea, ½ cup of whole Thai basil leaves, and 6 cups of boiling water. Let cool to room temperature; then steep in the fridge over night. Strain and serve over ice with sweetened, condensed milk to taste and a sprig of Thai basil for garnish.
Cut up the leaves into quarters and mix them in with a garden salad.