$2.50 – $3.50 inc GST
Aromatic annual growing to 50cm. Keeps its flavour when cooked better than other standard varieties. Leaves are commonly used to flavour Asian dishes, as a condiment and in salads. Flavour has a hint of liquorice. Can be grown in containers.
A favourite addition to Southeast Asian cuisine, Thai Basil is the less common, but just as delicious, brother to sweet basil. Just like each kid in the same family has different personalities and preferences, the Thai Basil plant has some distinct differences from more common varieties. Thai Basil (Ocimum basilicum ‘Horapha’) has a slight anise flavour and aroma. If you don’t believe me, try it for yourself! Eat or chew on a leaf of the Thai basil plant, then smell a jar of anise seeds or ground anise. You will be floored at how similar they are. The anise flavour is more like a background note with the basil leaves. This hint of warm spice makes Thai basil a wonderful addition to a kitchen garden. As the name states, it is a native to Thailand and used throughout Southeast Asian cooking. Thai basil also differs in appearance from more common basil varieties. Featuring smaller, pointed matte leaves, the plant is easy to distinguish from the glossy plump leaves of the sweet basil. Thai basil sports rich, purple stems near the top of the plant. The veins of the foliage take on a purple hue, making an interesting contrast to the dark olive-green leaves. When blooming, the plant flowers with purple bract and pale purpley-pink petals. I personally find these flowers quite charming.