Thai basil
Ocimum basilicum var. thyrsiflora · Herb
Top 10 pairings
Thai basil is the anise-scented basil of Southeast Asian cooking — a sturdy, compact plant of narrow, firm green leaves carried on striking purple stems and topped with purple flower spikes. Where Italian sweet basil is soft, sweet and clove-like, Thai basil is bolder and spicier, dominated by a licorice-anise note that, unusually for a basil, holds its flavour through the heat of a wok or a simmering curry.
Picking a good onedrag
Just cut, standing upLimp, blackened, slimy
Shop freshEveryday bestThe all-rounder: pesto, salads, finishing a sauce.
Leaf colourGreen, a few leaves cupping
The bunchSoft but still upright in the hand
Cut stemCut end drying, stem still stiff
Smell at the leafScent comes when a leaf is rubbed
These cues are Basil's, and hold across its varieties; where this one differs, its own page says so.
Keeping ittap a temperature
Skip the fridge. Below 12 °C the leaves brown, then blacken in a day or two.
95-100%
Humidity
Loose bag, not sealed
Airflow