We just adore Thai basil both for its distinct flavor and for the fact that it does not go bitter like most basil. Sweet Thai Basil has purple stems and an aromatic flavor that makes your mouth water! Basil originated in Southeast Asia and later spread throughout the world leading to the subsequent development of many varieties. This is our favorite Asian basil and has been a staple in our kitchen since 1993. Popular in Thai and Vietnamese cuisine including stir-fries, soups, curries, hot pots and phở. Mike loves to make Thai Basil pesto and serve it on rice noodles. Preserve its perfect flavor into the winter by making Thai Basil salt (see Recipes). Even if it flowers, just keep harvesting; it doesn't turn bitter! More cold tolerant than other basils, it can be harvested during the cool nights of early fall after your Italian basils have gone bitter. Stem tops are tender and can be cooked. 65 days to maturity.
