THAI BASIL

O. basilicum var. thyrsiflora, unlike its sweet counterpart, has a clove or anise scent and strong licorice flavor. Its beautiful stems are purple and square (indicating its plact in the mint family), and its flowers are equally pretty in purple. As we are putting the field to rest, I have had to pull many Thai basil plants. It is an ingredient I have never used before, so I did a little research...

Nutrition: Thai basil leaves have an outstanding amount of Vitamin A and a smaller amount of Vitamin K and iron. They also have antioxidant, anti-inflammatory and anti-bacterial properties. As part of a meal, this variety provides a good amount of your required minerals and vitamins, while still being super low in calories!

Harvesting and cooking: As lovely as they are, it is recommended that you cut off the flowers with a knife while the plant is still growing, so that more energy may be focused on leaf growth. When harvesting leaves for use, try to harvest early in the morning for flavor retention. Cut the plant down to about six inches. When ready to use in cooking, strip the leaves off of the stem.

Thai basil is most often found in Thai recipes, but if you as nervous as I to try to perfect such complex and incredible dishes, there are other ways to add Thai basil to more familiar recipes: Chop up some fresh basil for scrambled eggs or an omelet (just remember that a little goes a long way with this powerful herb), or add to a rub for meat. Make a pesto or basil mayonnaise for burgers. One blogger has a wonderful suggestion for an herb vinegar that I really want to try: "Put four sprigs of basil in a bottle of white wine vinegar. Seal the bottle and leave in a sunny place for two weeks. It is delicious poured over sliced tomatoes."

Storage: Basil is one of those herbs that only lasts a few days after harvested, and turns grassy and loses its distinctive flavor if dehydrated. Most growers suggest making Thai basil ice cubes (once frozen solid, you may transfer from the ice cube trays to a freezer bag) to break out for fall or winter dishes.

Other uses: Thai basil is also known as a mosquito repellant and headache reliever! Rub all over the skin for an outdoor summer outing to repel mosquitoes, or rub on the temples when your head aches. You could also put some thai basil on the fire or grill to deter those skeeters during a campout or barbeque.