Thai Basil (Ocimum basilicum 'Thai'): Aromatic Herb for Southeast Asian Cuisine

Botanical Profile

Family: Lamiaceae (lay-mee-AY-see-ee)
Genus: Ocimum (OSS-ih-mum)
Species: basilicum (bass-IL-ee-kum)
Cultivar: 'Thai'

Description

Thai basil is a compact, bushy annual growing 12–18 inches tall with distinctive purple stems and narrow, serrated green leaves. The foliage emits a strong, sweet anise-licorice aroma with hints of clove. In mid to late summer, it produces spikes of small pinkish-purple flowers that attract pollinators.

Cultivation

Grow in full sun with well-drained, fertile soil. Water consistently; avoid wetting foliage to prevent fungal issues. Pinch back growing tips regularly to encourage branching and delay flowering. Thai basil thrives in heat and humidity, making it ideal for summer gardens and containers.

Culinary Uses

Essential in Thai, Vietnamese, and Lao cuisines. The sturdy leaves hold up well in high-heat stir-fries, curries, and soups like pho. Use fresh as a garnish for noodle dishes, spring rolls, and salads. The flowers are also edible and make a beautiful, aromatic garnish.

Harvest & Storage

Harvest leaves as needed once plants reach 6 inches tall. For best flavor, pick in the morning after dew dries. Store fresh stems in water at room temperature or wrap leaves in damp paper towels and refrigerate up to a week. Freeze chopped leaves in oil or water for long-term storage.