Variety

Thai Basil

Anise-scented, heat-resilient, and essential for Southeast Asian grill cooking

Thai basil (Ocimum basilicum var. thyrsiflora) is a distinct variety with narrower, serrated leaves, purple stems, and a strikingly different flavour from sweet Italian basil — more anise-like, slightly spicy, and with a character that holds up to heat far better than European varieties. Essential in Thai and Vietnamese cooking, particularly for dishes cooked at high heat where it contributes a unique aromatic dimension.

Flavour

Anise-forward with a spicy, slightly clove-like quality quite distinct from Genovese. The flavour is more robust and assertive, with a herbal complexity that holds up to heat without vanishing. The purple stems and darker leaves add a slightly more intense, slightly earthier note. Excellent both raw as a garnish and briefly cooked.

In the kitchen

Essential in Thai BBQ-influenced dishes — add to stir-fried meats and vegetables in a wok over direct fire in the last 30 seconds of cooking for maximum aromatic impact. Scatter over grilled lemongrass chicken or pork with a Thai-style dipping sauce. Far more resistant to heat than Italian basil. A component of classic pad krapow (holy basil stir-fry) preparations.

Growing

Grow in the same way as sweet basil but note it's slightly more robust and tolerates higher temperatures. More resistant to bolting in hot conditions than Italian varieties. The purple stems and buds are ornamental and can be used as a garnish. Slightly less susceptible to downy mildew than Genovese. Harvest stems progressively; the plant bushes well when pinched regularly.