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Thai basil is a wonderfully fragrant herb and an absolute staple of the Thai kitchen. Used sparingly it gives curries, stir-fries and salads a distinctive aniseed flavour and is best when added to a finished dish to accentuate its freshness.
Thai basil is green leaved with purple flowering heads and should not be confused with holy basil and especially the common Mediterranean varieties which cannot be used as a substitute.
How to Grow Sow the seeds in early spring and keep warm. Transplant into a large pot or sow directly into the ground in the summer. Cut back regularly to ensure new growth and pinch out the flowering heads. If left, the plant develops long stems with fewer leaves. Cut as required and do not overwater. How to Cook
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