Storage: All basil varieties are best stored wrapped in paper towels, placed in a zip top bag, and kept in the warmest part of your refrigerator (frequently near the light).
For long term storage of Thai basil we recommend freezing whole leaves individually following the instructions in
How to Freeze Better at Home, then moving them to an air-tight container in the freezer for long term storage. Freezing will likely make the basil go limp and lose its color, but will preserve its flavor.
Unlike Italian basil, which is usually only lightly cooked or consumed raw, Thai basil should be cooked in order to unlock its full flavor.
It is commonly used in Thai curries (coconut milk-based), stir fries, shellfish dishes, spicy soups and pad thai.
All basil varieties are very delicate, and bruise easily. As such, we recommend using the leaves whole, tearing them, or using a chiffonade cut. Thai basil is unusual in that in some traditional Thai dishes it is actually cooked on the stem.
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