Thai Basil

• To make Thai green curry paste, blend Thai basil with green chilies, lemongrass, galangal, and other aromatics for an authentic and flavorful base. This will infuse your curry with the distinctive taste of the herb.
• Incorporate fresh Thai basil leaves into stir-fries like Pad See Ew or drunken noodles to add a burst of fresh flavor and aroma just before serving. Adding it at the end preserves its delicate taste and avoids it becoming bitter.
• Garnish Vietnamese pho with fresh Thai basil leaves, bean sprouts, lime wedges, and chili peppers. This adds a refreshing, aromatic element and textural contrast to the savory broth and noodles.
• Use Thai basil in summer rolls (fresh spring rolls). The fresh leaves impart a bright, anise-like flavor that complements the other fresh ingredients, such as shrimp, rice noodles, and vegetables.
• Infuse coconut milk-based soups, such as Tom Kha Gai, with Thai basil by adding the leaves during the final simmering stage. This imparts a subtle, fragrant flavor that enhances the creamy and aromatic broth.
• Create a Thai basil-infused oil by steeping fresh Thai basil leaves in olive oil. This flavorful oil can then be used as a finishing drizzle over salads, grilled meats, or seafood to add a unique herbal note.

• Rich in antioxidants to help protect against cell damage.
• May help reduce inflammation due to its anti-inflammatory compounds.
• Good source of vitamins A and C, supporting immune function.
• Contains essential oils that may aid in digestion and reduce bloating.
• Provides minerals like calcium and iron, important for bone health and energy levels.

To keep Thai basil fresh, trim the stems and place them in a glass of water, like cut flowers. Cover loosely with a plastic bag and store in the refrigerator. Change the water every 1-2 days. Alternatively, you can dry Thai basil by hanging bunches upside down in a cool, dark, and well-ventilated place. Once dried, store in an airtight container away from light and heat.