Lamiaceae · Ocimum basilicum var. thyrsiflora
Unlike many other basils, Thai Sweet Basil has a spicy, licorice flavor to it. In fact, this variety of basil is able to keep its flavor throughout cooking – even at high temperatures – which is uncommon compared to other varieties of basil.
Besides the flavor, the leaves are what make Thai Sweet Basil a favorite. It has deep green, pointed leaves and it contrasts well with the reddish-purple stems and flowers.
The flowers bloom at the end of the season and they can grow up to two feet tall and be harvested after 60 days from implementation.
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Pick regularly to encourage more growth. Remove flower buds as soon as they appear for continued leaf growth.
Leaves are ready to harvest when they are large enough to eat, and can be harvested as needed. Harvest leaves by pinching off the outer leaves, leaving some on the plant for future growth. Eat leaves as soon as possible after harvesting.
Store leaves short term in a perforated plastic bag in the fridge. For longer term storage, leaves can be frozen whole or chopped and frozen in ice cubes.