Here’s my favourite little herb to work with – The sweet Thai Basil (bai horapa).

It’s large crisp leaves and fragrant oils often remind us of Thai flavours. They grow on purplish stems, topped with pretty, reddish purple flower buds. Both leaves and edible flowers are sweetly perfumed with a mix of distinct basil scent and that of anise or licorice. Therefore, it is sometimes referred to as ‘anise basil’ or ‘licorice basil’.

Plentiful in Thailand, bai horapa is eaten almost as a vegetable. It is used in large quantities, in whole leaves and sprigs, in many types of dishes, including curries, stir-fried dishes, salads and soups. We often find sweet basil leaves snuck into stir-fry’s or floating in pools of steaming hot Vietnamese ‘pho’.

Contrary to what most believe, Thai basil really is an extremely versatile herb.

Just to help prove my point…

Here’s a range of delicious basil inspired side dishes I’ve whipped up quickly to match my afternoon roast. All you really need is a little fresh basil tree and a few pantry basics.

Quick & Easy Recipes:

Buttery Basil Mashed Potato

Basil Salsa with Pretty Baby Plum Tomatoes

Bai horapa is available year- round from specialty produce markets and local grocery stores. It is also easy to grow, and seed packets can be purchased from local nurseries. You can root a fresh stem easily by placing it in a glass of water outside the refrigerator. As with many leafy herbs, this basil can be kept fresh by placing it in a glass with the cut ends in water, covering it with a plastic bag and storing it in the refrigerator. Alternatively, you can wrap the herbs in paper towels before bagging them in plastic for refrigerating. They will stay fresh for about a week.

Don’t forget the garnish!

Fact Reference: Copyright © 1995 Kasma Loha-unchit : It Rains Fishes.