Basil Thai Queenette

Also known as Bai Horapa, Basil Thai Queenette is commonly used in the cuisines of Thailand, Vietnam, Cambodia, and Laos. It has an identifiable liquorice flavour not present in sweet basil, and its flavour is more stable under high or extended cooking temperatures than that of sweet basil.

A strikingly ornamental herb with small densely clustered green leaves and  brilliant purple stems. Its spires of purple flowers make it a beautiful edition to the herb garden as well as interspersed amongst other annuals and perennials. It is very fast and easy to grow, and produces flower heads that are deep burgundy, which contrasted nicely against the pale green and burgundy leaves.

Fresh, it can be added to salads, and either the fresh or dried forms can be used to flavour soups, pasta, and vegetable dishes. It matches well with rice, poultry, and seafood. In Thai cuisine, great handfuls of fresh leaves are added to spicy stir-fries. It can also be steeped into a soothing tea and used to flavour vinegar and oil as dressing components.

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