Herb & Spice Companion

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HERB & SPICE COMPANION

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THAI BASIL

Ocimum basilicum horapha

Other common name: Bai Horapa

Flavors: anise-licorice plus sweet,

spicy, peppery, and clove

Despite its name, Thai basil is essential in various Southeast Asian cuisines beyond

Thailand, including Cambodian, Laotian, and Vietnamese. It’s an important compo-

nent of Vietnamese pho, which is always accompanied by a garnish dish of lime

wedges, bean sprouts, chopped chili

peppers, and Thai basil leaves.

This basil-variant's anise flavor dis-

tinguishes it from its Mediterranean

cousin—and earns it the nicknames

anise basil or licorice basil. Its leaves are

sturdier than those of sweet basil, mak-

ing it more resilient to heat and there-

fore better suited for dishes with longer

cook times, such as soups and cur-

ries. With its small, deep-green leaves

emerging from purple stems, Thai basil

also makes a pretty ornamental plant to

grow at home.

In the Garden

Thai basil is a tropical perennial that grows successfully in indoor containers. Make

sure it has adequate drainage and station it in a sun-filled window.

Size: 1 to 2 feet tall

Container: 2 gallons

Light: Full sun

Soil: Moist, well drained

HEALTH BENEFITS

Like sweet Mediterranean basil,

Thai basil also works as an anti-

inflammatory and can help relieve

upset stomach and arthritis. Stocked

with vitamins A, C, and K, as well as

magnesium, calcium, and potassium,

its antioxidant and antibacterial

properties help promote cardiovascular

health, alleviate asthma, and ward off

symptoms of the common cold and flu.

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