The Thai basil is a member plant of the basil that is mainly and was originally grown in the Asian countries. This plant, like all the other basil, grows with a rectangular stem with its leaves facing away from each other. Its lance like leaves are liquorice flavored and have a purple flush. Because of these, it has found its way into many American kitchens where it is known as a rich dish and ingredient in Thai and generally Asian cuisines.In western kitchens it is commonly referred to as the Thai basil. In Thai kitchens however, the plant is known by the word, ‘horapha’. The word basil comes from the Greek word basileus which translates to king. The rich culture and the royalty status of the basil has enabled its widespread continued use and increasing sensitization all around the world. There exists other varieties of the Thai basil such as the holy basil that is a favorite in the Asian cultures and is even worshiped by some.
The Thai basil is gaining popularity around the world due to its attractive scent and even the shape and the color of its bulbs. Because of this, it is increasingly being cultivated and also exists in pots farming where it is purely used for its ornamental value. The scent is as a result of the scented oils that are present in the basil. Preservation of the oils is therefore important and care must be taken when storing the basil. When storing the basil it is recommended that you wash and chop the basil, then freeze them in ice cubes with little water. these cubes are then put in an air tight zipper bag from where the cubes can be dropped into the mixture to be flavored.
In the preparation of classic Asian dishes and particularly Thai and Indian dishes, it is an indispensable ingredient for which many innovative and creative recipes exist. It is actually the vital ingredient in the Thai green and curries which have been copied as an accompaniment to many dishes. Of particular interest, Thai basil is a very important ingredient of the popular ‘sanbeji’ Taiwanese meal(three cup chicken). It can also be used as a condiment for example when served raw as a condiment to the Vietnamese style noodle soup, pho.
The herb when planted can keep on producing with good maintenance such as regular pinching and as such is a reliable plant in terms of production.