The Thai basil is quickly recognized by its elongated and pointed leaves. It's most often used in Asian dishes, but with its slightly aniseed taste, it pairs perfectly with fish.

Add it at the end of cooking to preserve its flavour properties. It's better to tear it rather than chop it to make the most of its aromas.

Thai basil can be used in infusion to aid digestion or combat stress.

It grows quite fast, so it's advisable to trim it regularly. Flowering makes the leaves bitter and stops growth. We recommend trimming your basil plant very regularly before it flowers.

After trimming your garden, you can freeze what you haven’t used by either placing the leaves in an airtight freezer bag or chopping the leaves in ice cube trays, filled with water or oil and then frozen. You can also keep your basil leaves directly in a bottle of oil to infuse it. If dried, it will lose a lot of its flavours.

Before consuming any aromatic or medicinal plants, it is recommended that those under treatment, children, as well as pregnant or breastfeeding women seek medical advice.

Store in a cool, dry place. Use within 12 months of purchase.