Thai Basil

Thai Basil is also know as Sweet Basil or Asian Basil and the Thai name is bai horapa Theses tropical varieties of basil are referred to as "Thai Basil" are slightly sweeter in flavor and are more stable when cooked than the Mediterranean basil. Another common variety is called Holy Basil, bai gaprow, and has little aroma or flavor until it is cooked. The leaves have a recognizable purple tinge.

In general the leaves of Thai Basil are more long and narrow while the Mediterranean version is more rounded.

Basil was first introduced to Europe in the 16th century. In India it was believed it would ward off misfortune and the herb was planted throughout their temple gardens. For much of it's early history it was used as "funeral herb" and was scattered or planted on gravesites.

Basil had a love/hate relationship among many cultures. It represented everything from hat and misfortune, to "love washed with tears", and some even thought it was poisonous. 16th Century Britain awarded it more positive virtues and considered it a sweet herb and used in scented waters and even put into nosegays.

Fresh Thai Basil can be purchased at most Asian markets. If you don't live in an area where you have access to Asian markets you may want to grow your own. You can purchase live plants and seeds online.

Basil is best picked or purchased fresh and used within a few days. To refrigerate first wrap whole stalks and leaves in slightly dampened paper towels, place in a plastic bag, and store for 4 days. Another storage method is to place a "bunch" of basil stems down, in a glass of water. You can also place a plastic bag over the leaves and refrigerate for up to two weeks. Basil stored in this manor will benefit from a water change every couple of days. You can also place basil in a blender with a small amount of oil, blend, and store in ice cube trays.

Basil is one of the least successful herbs when dried. The dried product loses most of it's flavor. Better methods of preserving basil include storage in olive oil or even honey.

Medicinally basil is used both as an antidepressant and an antiseptic. Leaves can be rubbed on the skin to relive itching from insect bites. The leaves are also made into a concoction with honey and used for cough syrup. The essential oil extracted from the leaves can be used as an insect repellent or massage oil to aid in depression and anxiety. (Source: Herbs and Herb Gardening, Jessica Houdret)

Basil is used abundantly in both cooked dishes, raw in small amounts as well as for garnish. Recipes may specify a specific type of basil and if possible it is worth the effort to find the proper type.

Substitute For Basil
If your recipe calls for Thai or Asian basil you can substitute with the common Mediterranean variety with similar but not the exact taste results.  If you want an entirely different flavor substitute mint.

Basils are normally planted in full sun but some of the Thai varieties such as Siam Queen can take as little as 4 -5 hours of sun a day. Thai basil grows up to 2 1/2 feel high and wide so make sure to provide ample space.
How to Grow
Purchase seeds or live plants (see sources below). Seeds can be started indoors then transplanted to the garden in early spring. Provide evenly moist, well-drained soil. Keep the flower buds nipped off to keep the plant putting energy into the leaves and not the flowers.

Harvest
You can nip individual leaves or cut off the top third of the plant. The plant should be fertilized with organic fertilizer after each major harvest.

It is best to harvest just before use but it can be stored in the refrigerator for a short period of time.