Previous Hutchinson Farm Herb Guide next Thai Basil Photo:  Thai Basil, Hutchinson farmhouse garden, David MacTavish, July 4th 2014.

Grown at Hutchinson Farm since 2005. Available May 2016, in 4½" pots and planters. Fresh cut bunches available July - Sept.

• Description
  Ocimum basilicum  var. thyrsiflora
  Winter Hardiness: annual
  Light Requirements: Sun, part sun
  Height: 14 - 18"
  Habit: Upright
  Where to plant: In well drained soil or containers
  
  
• In the Garden
  The plant itself is beautiful: 1 - 2" long green leaves with purple stems, and tall spires of pale lavender blossoms. Grow it for eating or beautifying your garden. 
  Insects think it's yummy too, so plant in containers on your deck away from the garden to reduce insect damage. Harvest top down, cutting off the blooms to promote branching. Extremely frost sensitive.
  
  
• In the Kitchen
  Essential in Thai cuisine, the strong anise flavours and aromas are distinct -don't substitute for sweet basil! Very similar in flavour to French tarragon.
  
  
• Harvest
  Grab a small clump, and cut off with scissors. Watch out for grass sneaking in!
  Preserve: best used fresh.
  
  
• Recipes
  Classically used with chicken.
  
  Thai Basil Chicken (pad kra pao gai)
  Serves 4
  
  4 chicken breasts (boneless, skinless)
  5 cloves garlic
  1-2 chiles (we substitute seranos for thai chiles)
  1 tbsp olive oil
  1 tbsp oyster sauce
  1 tsp soya sauce
  1 cup loosely packed Thai basil leaves (about 1/2 a bunch)
  
  Cut chicken into bite size pieces
  Finely chop garlic and chiles
  Heat oil in pan
  
  Once oil is hot, add garlic and chiles, stir until fragrant, less than a minute.
  Add chicken, and keep stirring until it is cooked.
  Add oyster and soya sauce
  Stir and remove from heat
  Stir in Thai basil
  Serve with rice