Thai Basil

Thai basil is not to be confused with Italian sweet basil which is from the same (mint) family but a very different plant. Thai basil can be described as the fun and exotic cousin with aromatic and slightly spicy with notes of anise, licorice, mint and cinnamon. Thai basil stands up to spicy food very well and is an essential component in Pho, the Vietnamese soup. It is also commonly used in other Asian countries such as Cambodia, Laos, Taiwan and, of course Thailand. 

Thai basil also has a long history of medicinal use within Ayurveda, as an immunity booster and treatment for a whole host of ailments including colds, flu, fever, coughs, digestive disorders and more. 

Sometimes it is referred to as Thai holy basil which means it can easily be confused with holy basil or tulsi which is an entirely different species. Thai basil shouldn’t be considered a substitute for sweet basil either. Use Thai basil in curries, marinades, salads, spring-rolls, soups, stir-fries and noodles with Asian flavors. It is also great in cocktails. 

Thai basil is a great source of vitamins and minerals including vitamin C, vitamin K, beta-carotene, calcium, magnesium and iron. It also comes with a good amount of omega-3 fatty acids. 

VOLUME

moderate-loud

FLAVOR PAIRINGS 

Almonds, amaranth, avocado, aubergine, bamboo shoots, beans, bell peppers, broccoli, cashews, cauliflower, chili, chives, cilantro, coconut, coconut cream, coconut milk, coconut nectar, coconut sugar, corn, cucumber, galangal, garlic, ginger, greens, green papaya, hemp seeds, honey, jicama, kaffir lime, kale, leeks, lemon, lemongrass, lime, macadamias, mango, mint, mushrooms, noodles, nuts, nut cream, oil, onions, papaya, peanuts, peas, pepper, pistachios, potatoes, pumpkin seeds, quinoa, rice, sesame seeds, scallions, shallots, soy sauce, spinach, sprouts, sunflower seeds, tempeh, tofu, tomatoes, vegetable stock, vinegar, watermelon, young coconut, young jackfruit, zucchini   

SELECTING 

You may not find fresh Thai basil at your average grocer, but look in the pre-packaged herb section of large chain supermarkets or Asian grocery stores. The difference between sweet basil and Thai basil is that Thai basil has more robust and narrow, pointy leaves with purple stems compared to the delicate, rounded leaves and green stem of sweet basil. 

HOW TO USE 

Thai basil is most flavorful when fresh and raw. Pick the leaves and discard the tough stems or save them to infuse stocks and sauces. (Just like parsley stems or bay leaves, basil stems can be tossed into soups, stocks and sauces to give a nice herbaceous flavor. Make sure to remove and discard the stems before serving).

Add the fresh leaves to Asian salads, dressings, or spring rolls, or sprinkle on top of curries, soups and stir-fries. Or, try making an Asian pesto by replacing basil with Thai basil, pine nuts with peanuts and olive oil with peanut or sesame oil. Thai basil is the most flavorful when fresh and raw, however, it is much more robust compared to sweet basil and can hold up well even in high temperatures. Try adding to stir-fries or simmering curries. However, the leaves may loose their color and become soft and lifeless if overcooked. If you prefer more vibrant and green Thai basil, add towards the end of cooking.

Adding a few sprigs of fresh Thai basil to a bottle of olive oil or vinegar will make a delicious infused condiment. It is also suitable for cocktails, sorbets and fruit salads. 

Another way to enjoy the flavor and medicinal properties of Thai basil is to make an herbal infusion. Add a few sprigs to steaming hot water and allow a couple of minutes to steep. 

If you have a Thai basil plant that is flowering, pinch the flowers off. This prevents the leaves from going bitter. The flowers are a great garnish and are also edible. 

STORING 

If you prefer to wash your Thai basil sprigs before storing, use cold water and spin them thoroughly dry with a salad spinner, then place in a sealed container or zip-lock bag lined with a paper towel. The paper will absorb excess moisture which will extend the shelf life of the leaves. Store like this in the refrigerator for 1-2 weeks. 

You can also store the herb in a sealed zip-lock bag or airtight container in the freezer. Another option is to use the ice cube method. Remove the leaves and place in an ice cube tray either whole or chopped. Fill up with water and freeze. Add the herb ice cube directly to food and drinks.  

If you have an excessive amount of fresh Thai basil, you can also dry the leaves whole or chopped in a dehydrator although beware that dried Thai basil looses quite a lot of its original fragrance and flavor. Remove the stems and spread the leaves on a dehydrator tray lined with a non-stick sheet. It’s a good idea to place a mesh screen on top to prevent the herbs from flying around. Dehydrate at 35°C (95°F) until all moisture is gone and the leaves are crunchy. Dried Thai basil is best stored in a dark tinted glass jar in a cool, dark and dry pantry for up to 6 months. For longer shelf life, keep refrigerated. 

SUBSTITUTIONS

Use lemon basil, cilantro, tarragon or mint to replace fresh Thai basil. In some recipes star anise seeds can be used in place of Thai basil, although it is quite a different ingredient, and should be added early on in the cooking process and in significantly smaller amounts.

HEALTH BENEFITS 

The anti-microbial and antibiotic effect of Thai basil leaves has shown to inhibit the growth of pathogens, meaning it can provide relief from food born illness, digestive disorders, bloating, gas, stomach cramps and IBS. One essential oil in particular, called Eugenol, has been extensively studied for its anti-inflammatory properties and has gained attention after proving to help with inflammatory conditions such as rheumatoid arthritis, colitis, celiac disease and crohn’s disease. Eugenol can also help when applied topically to wounds, skin rashes, warts, insect bites and cuts as a natural disinfectant. Simply crush the leaves and mix with a bit of oil before applying to the skin. 

The Beta-carotene in basil can help with respiratory disorders such as asthma and fighting off infections, colds and flu. 

Basil is also a great source of magnesium which promotes cardiovascular health, relaxes muscles and increases blood circulation. It has proven to prevent free radicals from oxidizing cholesterol in the blood stream, which in turn prevents atherosclerosis, heart attack and stroke.