Basil (Thai)
Description:
This aromatic herb has a sweet, licorice-like flavor with hints of spice and clove. It is a staple in Southeast Asian cuisine, particularly in Thai and Vietnamese dishes.
Nutritional Highlights:
Contains antioxidants and may have anti-inflammatory properties.
Storage & Handling:
Best short-term storage: Keep fresh Thai basil at room temperature in a glass of water, like a bouquet. Cover loosely with a plastic bag to retain moisture. Change the water every 1-2 days to keep it fresh for up to a week.
Avoid refrigeration: Thai basil is highly sensitive to cold and may turn black or wilt quickly. If refrigeration is necessary, wrap it loosely in a dry paper towel and store it in a perforated bag in the warmest part of the fridge.
Trim stems for longevity: If storing in water, trim the stems slightly every few days to help prolong freshness.
Cooking Tips:
Thai basil is best added toward the end of cooking to maintain its bold, fresh flavor.
Unlike sweet basil, Thai basil holds up well to heat, making it ideal for stir-fries and curries.
Pairs well with coconut milk-based dishes, spicy stir-fries, and noodle bowls.
Recipe Inspiration:
Thai Basil Chicken (Pad Krapow Gai): https://thewoksoflife.com/thai-basil-chicken-pad-krapow/
Thai Red Curry with Chicken: https://www.recipetineats.com/thai-red-curry-with-chicken/#wprm-recipe-container-27492
Vietnamese Pho with Thai Basil: https://www.feastingathome.com/pho-recipe/
Extending the Harvest
1. Air Drying (Traditional Method):
Tie small bunches of basil with twine and hang them upside down in a warm, dry, well-ventilated space, away from direct sunlight.
Once fully dried (1-2 weeks), crumble the leaves and store in an airtight container in a cool, dark place.
2. Dehydrator or Air Fryer Method:
Place basil leaves in a single layer on a dehydrator tray.
Dry at 95–110°F (35–45°C) for 8-12 hours, or until crisp.
Store in an airtight jar away from heat and moisture.
3. Freezing Thai Basil (For Fresh Flavor Retention):
Chopped & Frozen in Oil: Finely chop the leaves and mix with a small amount of neutral oil. Freeze in ice cube trays and transfer to a freezer bag once solid. Use these cubes for stir-fries, curries, or soups.
Whole Leaf Freezing: Blanch Thai basil leaves in boiling water for 5 seconds, then immediately transfer to ice water. Pat dry and freeze in a single layer on a baking sheet. Once frozen, store in an airtight container.