How to Plant Guide: Thai Basil Care and Use

Thai Basil (Ocimum basilicum var. thyrsiflora) is a cultivar of the basil plant. A member of the mint family, its flavor is sweet, similar to sweet basil but with hints of anise, black licorice and spicy cinnamon. It has dark green leaves lightly variegated with a dark burgundy purple color where they branch off from the dark purple stem. The leaves are more narrow and pointed and the veins more prominent than in its sister Sweet Basil plant. The blossoms are dark purple to pale pink, lavender in color.

Where Does Thai Basil Come From

It is a type of basil used typically in Southeast Asia. It has been around for thousands of years but only recently has it become available in many stores in North America.

Thai basil is perennial in its native habitat but here in the North of North America it definitely is not. It is very susceptible to dropping temperatures and can die quickly in weather below 40 degrees Fahrenheit. Here in Idaho I bring my basil plants inside around the end of September. I watch the weather to determine when we will be expecting frosts and I plan according to that time frame.

Plant and Care

Basil can be planted directly in the ground or be grown in pots indoor or outdoor, from seed or from propagation or starts. It likes to be in humid climates with temperatures above 65 but does well in dry climates if watered often. It needs nutrient rich soil.

The leaves bruise easily and can snap because of the water content. Basil needs a lot of water to maintain its structure. However, it needs to be in a soil that has good drainage. It also needs a lot of sun, about 8 hours.

Thai Basil in Cuisine

It is most often used fresh when its flavor is so much stronger than dried. However, its flavor can withstand much higher cooking temperatures than sweet basil is is used in cooked dishes as well.

Here at the farm we use it in soups, sauces, salads, and as toppings on sandwiches. It adds such a fresh, green flavor with notes of anise. Paired with tender mozzarella cheese or tangy, sweet tomatoes it is so dang tasty!

One of my favorite recipes to use Thai Basil is in our Thai Basil Red Curry Soup recipe. The creamy combination of coconut, red curry, red peppers and chicken topped with fresh tender Thai Basil leaves is so yummy. It is a definite must try from our farm recipes.

I love walking through our herb beds and gently brushing my hands across the Thai Basil to release its spicy fragrant oils into the air and onto my hands. Sometimes I mix that oil with the lemongrass oils. The combination is heavenly and makes me think of warm tropical beaches and isles of spice booths.

Preserving Thai Basil

The best way to preserve basil is to freeze it. You can definitely dry basil plants but in the case of this cultivar it really is best fresh. In order to preserve that fresh flavor we freeze it in oil or water. I like to use silicone cube shape ice trays. Remove all the leaves from the stem and roughly chop. Place these in the ice tray and cover with water or olive oil either is good it just depends on what you will mostly be using this in. If you are not sure then opt for water. Freeze over night and remove from the tray and place in freezer safe ziplock bags.

What’s Next

This week as we dive into this amazingly flavorful plant we will be sharing a new recipe and a new project using this plant with you.