Though called Thai in English, it is actually common all throughout south-east Asia.
Its taste is sweet with a hint of anise; you can also smell the anise in its aroma. Thai Basil is used in relatively large quantities in dishes.
Thai Basil has a milder taste than the other basil popular in Thai cooking, which is “Holy Basil,” and therefore is used more often in Thai food than Holy Basil.
It wilts less than European strains of basil in dishes.
There are many different cultivars of Thai Basil now. One, for instance, is called “Siamese Quee.”
The flower blossoms of Thai Basil are also edible.
Store Thai Basil in a glass of water covered with a plastic bag in the refrigerator for up to a week.
In Vietnam, Thai Basil is called “Hung Que.”