九層塔/泰國香菜 - Thai Basil (Lb)
Fresh Thai Basil
Thai basil (Ocimum basilicum) is a variety of sweet basil in the mint family, recognized by its narrow, slightly serrated green leaves and purple stems. Its distinctive aroma combines sweet anise and licorice notes with a lightly spicy finish.
How to Wash
Gently rinse under cool running water just before use. Remove damaged leaves and pat dry with a clean towel. Strip the leaves from tougher stems and use whole or torn. No soap or produce detergent is needed.
Storage & Preservation
For basil with stems attached, trim the ends and place them in a glass of water, keeping the leaves above the water. Store in a cool spot away from direct sunlight and change the water daily. Use within a few days for the best quality; prolonged refrigeration can darken the leaves.
For longer storage, rinse, dry thoroughly, and freeze the leaves in a freezer bag. You can also chop them and freeze in an ice cube tray with a little water. Frozen basil is best used in cooked dishes.
Common Dishes & Recipes
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Thai Green Curry — Coconut milk curry with chicken, vegetables, and Thai basil.
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Thai Red Curry — Red curry with chicken, kabocha squash, and aromatic basil.
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Drunken Noodles (Pad Kee Mao) — Spicy stir-fried rice noodles; Thai basil can substitute for holy basil.
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Thai Basil Eggplant — Tender eggplant stir-fried with chili paste and Thai basil.
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Taiwanese Three-Cup Chicken — Chicken cooked with sesame oil, soy sauce, rice wine, and basil.
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Vietnamese Pho — Aromatic noodle soup served with fresh Thai basil, bean sprouts, and lime.
Recipes by Hot Thai Kitchen and The Woks of Life.
Substitution note: Italian sweet basil can substitute, but the flavor will differ. Thai basil and holy basil are different herbs.
Availability: Fresh produce size and appearance may vary. Please call to confirm availability.