Thai Basil




Fall, Spring, Summer

Region of Origin:

Southeast Asia


Thai basil, like other types of basil varieties, is from the mint family. Basil has been used for thousands of years as both a food source, medicine, and in ceremonies. Thai basil is the variety widely used in Mediterranean cooking as a tender herb. It has delicate, deep green leaves attached to slim, purple stems. The leaves are smaller than common sweet basil, and it has a stronger licorice flavor.

How to Prep

Wash leaves and use in pesto, salad dressings, and salads. Italian basil pairs especially well with tomato. Layer whole leaves together with slices of mozzarella cheese, and slices of fresh tomato for a quick and easy snack.


Wrap Thai basil leaves in a damp paper towel and store in a plastic bag or reusable container. Bunches can also be treated like cut flowers. Simply trim the stems and store them in a jar or container with a little water in the bottom. Place a plastic bag over the leaves and store in the refrigerator until you’re ready to use.