[Tulsi (india); Krapao (Thai); Humong Basil (Calif.); Hot Basil
Ocimum sanctum (Mint family)]
[Tulsi (india); Krapao (Thai); Humong Basil (Calif.); Hot Basil
Ocimum sanctum (Mint family)]
In India this basil is highly revered and used for religious purposes and in Ayurvedic medicine. I Thailand it is used as a culinary herb, but unlike other basils it is always cooked, not used raw or just warmed. There are two basic varieties, one with purplish green leaves and purple stems (called purple), the other is all green (called white). Unlike other basils the leaf margins are strongly serrated, the leaves are slightly fuzzy and the stems are definitely fuzzy. It has very poor keeping qualities, if it's really fresh when you buy it you may get 2 days. Holy Basil has a strong flavor that is sharper and more minty than other basils, and with a hint of camphor.
More on Basils.
|
Buying: Holy Basil can sometimes be found in markets that cater to an active Southeast Asian community. Due to its perishability its better if you can get it at a farmers market from a grower who specializes in Asian herbs. Otherwise, you'll have to grow it yourself. If the leaves are little wilted this basil can be refreshed by cutting the stem ends off and immersing completely in cold water for an hour, then dry in your salad spinner. Storing: If fresh and loosely bagged in plastic, this basil will keep up to 2 days. If you buy it at a market you'll be lucky if it lasts long enough to get it home. Cooking: Unlike other basils this one is always used cooked. See Chicken with Holy Basil & Chilis for an example. |
mt_basilhz 090524
©Andrew Grygus
- ajg@aaxnet.com - Linking and non-commercial use permitted