Financing Available - Now as low as $39/mo

Financing Available - Now as low as $39/mo

THAI BASIL

DAYS TO SPROUT

DAYS TO
SPROUT

5-10 DAYS

MATURES IN

MATURES
IN

64 DAYS

TASTE IT FOR

TASTE IT
FOR

8-12 WEEKS

CARE & HARVEST

Begin light harvesting after plants have become established. Cut mature leaves as needed, or harvest the entire plant.

If harvesting the whole plant, leave 4-6″ behind to continue growth.

Flowers are edible too and can be included in the harvest

Do not store at a temperature less than 50°F

QUICK FACTS

A variety of Sweet Basil, Thai Basil is commonly found in Southeast Asia and boasts a slightly spicy anise flavor. Because of the intense flavor, it is sometimes called Anise Basil or Licorice Basil. Thai Basil is ubiquitous in Vietnamese and Thai cuisine and is often used in Pho, pad thai, and curry.

Thai Basil contains the vitamins K, A, and C, the minerals magnesium, calcium, iron, and potassium, the terpenes beta-carotene and eugenol. Beta-carotene and eugenol have been known to have anti-inflammatory and anti-bacterial properties.

Fresh leaves can be added to traditional Vietnamese and Thai dishes for incredible flavor. Substitute for Genovese Basil to add a subtle licorice flavor to your traditional dishes. The flowers are edible too, and can serve as a beautiful garnish in coolers or mixed drinks.

ORIGIN // A variety of Sweet Basil, Thai Basil is commonly found in Southeast Asia and boasts a slightly spicy anise flavor. Because of the intense flavor, it is sometimes called Anise Basil or Licorice Basil. Thai Basil is ubiquitous in Vietnamese and Thai cuisine and is often used in Pho, pad thai, and curry.

QUALITIES // Thai Basil contains the vitamins K, A, and C, the minerals magnesium, calcium, iron, and potassium, the terpenes beta-carotene and eugenol. Beta-carotene and eugenol have been known to have anti-inflammatory and anti-bacterial properties.

USE // Fresh leaves can be added to traditional Vietnamese and Thai dishes for incredible flavor. Substitute for Genovese Basil to add a subtle licorice flavor to your traditional dishes. The flowers are edible too, and can serve as a beautiful garnish in coolers or mixed drinks.

HARVEST TO PLATE RECIPE

Thai Basil Eggplant

Photo / Recipe Source: Vegetarian Gastronomy

INGREDIENTS

  • 1 large Italian eggplant , or 2 medium Japanese or Chinese eggplants
  • 1 green bell pepper , thinly sliced
  • 1 red bell pepper , thinly sliced
  • 1 yellow bell pepper , thinly sliced
  • 1 white onion , halved and thinly sliced
  • 14 oz firm tofu , block
  • 2 cloves garlic , minced
  • 4 tbsp cooking oil , such as coconut, grapeseed, or avocado
  • Gardyn Thai Basil leaves (to flavor)

For the sauce:

  • 4.5 tbsp hoisin sauce , see notes below for brand recommendations
  • 1/2 cup tamari , or soy sauce
  • 1/4 cup water
  • 2 teasp chili sauce , such as Huy Fong Chili Sauce
  • 2 tsp corn starch
  • Kosher salt
  • ¾ cup olive oil

INSTRUCTIONS

Prepare the Eggplant:

  1. Cut off the top and bottom tips, and slice the eggplant lengthwise into 3/4-inch thick slivers.
  2. In a large non-stick pan or stainless steel pan, heat 2 or 3 Tbsp of cooking oil on medium heat.
  3. Add the eggplant pieces and toss to coat them in oil. Add a little amount of water, reduce heat to low-medium, cover, and stir regularly to cook.
  4. The eggplant is done once it is tender, but still firm so it holds shape. Turn off the heat and set aside in the pan. 

To Prepare the Tofu & Veggies:

  1. Cut the tofu block in half. Place each half in a clean paper towel one at a time and squeeze gently to remove excess storage liquid
  2. Cut the tofu into 1/2-Inch cubes and pan fry on medium-high heat with 2 Tbsp cooking oil (in a separate non-stick frying pan).
  3. Turn the tofu frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu), combine with eggplant. 
  4. In the non-stick frying pan used for the tofu, add 1 tbsp cooking oil and heat on medium-high. Add the thinly sliced onions and bell peppers. Saute until they are cooked but still crispy. Add the minced garlic half way through. When done cooking add it to the eggplant and tofu.

To Prepare the Dish:

  1. Whisk all ingredients listed under sauce above. Mix until all the cornstarch has dissolved. Add more chili sauce if you prefer additional spice.
  2. Heat the pan containing eggplant, tofu, and veggies once more. 
  3. Once the pan is hot, add the sauce, turn down the heat to low-medium and mix frequently until the sauce slightly thickens and coats the eggplant and veggies. This should only take a few minutes.
  4. Turn off the heat and add some freshly chopped Thai basil. Mix once more and serve hot with some cooked quinoa or brown rice!