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Thai basil, also known as Oriental basil or Asian basil, is a cultivar of sweet basil commonly used in the cuisines of Thailand, Vietnam, Cambodia, and Laos. Compared to the common Mediterranean sweet basil, Thai basil has a more pronounced licorice or anise flavor. Because of this, it is sometimes referred to as anise or licorice basil, but it should not be confused with the American cultivars of these basils. The flavor is peppery and warm, and although there is a difference between Thai basil and common sweet basil, they can be substituted for each other in most recipes. Thai basil tends to hold its flavor better when cooked than its Mediterranean cousin does.
Basil ,thai spicy basil grows abundantly in tropical climates but can be grown successfully indoors in cooler regions. Thai basil blooms in a beautiful purple flower and has a unique exotic taste. The finest cooks use basil, a member of the mint family, as their secret ingredient in homemade pesto. Here are basic growing Thai basil techniques to get started. Not only will you have the best herb garden on the block but fresh basil year round!
Growing Tips!
Soil Needs - Thai basil plants and Rosemary are great companion plants. Both of the herbs use the same fertilizer and prefer well-drained soil. If grown outside in a raised bed garden, Rosemary acts as a buffer against flooding. When growing Thai basil, try a nutrient rich fertilizer of fish-emulsion and seaweed solution.
Sunlight - Planting thai basil enjoys plenty of the sun’s rays as most basil does. Place plants in a well-exposed sunny area. Sunlight is key in growing healthy and tasteful herbs. If you decide to plant outside, this plant can stand up to rain and wind.
Watering - The herb may be watered on a daily basis but take care not to over water. A sign of over watering is when the leaves turn yellow. If this happens, skip watering for a day. If the plant is watered too little, the bud or flowers will show signs of suffering. Maintain a balanced moisture level for thriving plants.
Harvest - Thai basil tends to be more compact then other basils with thinner and smaller leaves. The herb is an anise-flavored variety with a delicate clove scent and flavor. The plant is best harvested at the top of a group of leaves. If you cut in the middle, the stem will rot and die. To fix this mistake, cut the lower stem to above the next set of foliage.
It is recommended that you cut off the flowers. If a lot of the plant's energy focuses on producing buds, it takes away from the taste. Cut the flowers several days before a planned harvest. When harvesting, take the plant down to approximately six inches.
Harvest early in the morning when basil retains most of its flavor. Water the plant prior to harvesting for an even more flavorful taste. For country herb vinegar- put four sprigs of basil in a bottle of white wine vinegar. Seal the bottle and leave in a sunny place for two weeks. It is delicious poured over sliced tomatoes.
* Add to omelets or scrambled eggs.
* Rubbed in the skin, it works as a mosquito repellent.
* Rub onto temples to relieve headaches.
* Burn basil on the barbeque to deter mosquitoes.
To make pesto sauce, fill a cup with fresh basil leaves. Put in a blender with garlic cloves, parsley, olive oil, parmesan cheese, handful of roasted pine nuts, salt, and blend.
A Basil mayonnaise is a great relish for hamburgers and bastes for chicken before roasting. Mix a handful of basil leaves in a blender with mayo and crushed garlic.
Storage - Cut the herb prior to use because basil is a short-lived herb and only retains flavor for a few days. A handy way to preserve basil is to freeze the leaves as soon after picking as possible in ice cubes. When frozen solid, transfer the cubes into bags and place into the freezer. Growing thai basil gives off a wonderful aroma and is a delightful addition to any garden and signature recipes.
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