Thai basil is more anise-y than Italian basil, and the stems, leaves, and flowers can all be eaten; in Thailand, it's sometimes served by itself as a vegetable. It holds up to heat much better than other basils, which normally are added at the end of cooking; try slow-cooking it in spaghetti sauce to develop a deeper basil flavor. You can substitute Thai basil for Italian in just about any recipe for a different "take", and you might also try serving it with fresh fruits, a good pairing. Feel free to experiment!
This entry was posted on January 10, 2012.