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 -
Ocimum basilicum var. thyrsiflora
Light Requirements: Sun, part sun
Height: 14 - 18"
Where to plant: In well drained soil or containers
- In the
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
- In the
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.
Grab a small clump, and cut off
with scissors. Watch out for grass sneaking
Preserve: best used fresh.
Classically used with chicken.
Thai Basil Chicken
(pad kra pao gai)
4 chicken breasts (boneless, skinless)
5 cloves garlic
1-2 chiles (we substitute seranos for thai
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
Add oyster and soya sauce
and remove from heat
Stir in Thai basil
Serve with rice