How can I choose the best Thai basil?
One of the most important aspects in choosing the best Thai basil is to be absolutely sure that the herb in fact a Thai basil and not a variety that has a stronger taste of licorice. Thai basil can be easily identified using purple stems and sometimes purple buds on top of the stem. When choosing a basil from the grocery store, it should look healthy, with leaves that are alive and strong, instead of slimy, wilted or full of holes. Basil should also have a relatively robust scent and any bundles that have no aroma at all should not be avoided because they may not be basil or could be on the shelf for too long. The best basil, along with fresh and alive, should not have a large number of large buds on it, because it could indicate that the plant went to seed and changed the taste of the leaves. There are a number of Typus Asian basil and sweet basil, which are sometimes mistakenly advertised as a Thai variety. The right Thai basil will have a reddish column, with a color that has beenY creeps to the leaves and turns partially purple or reddish. Some varieties that are not a Thai form will have green stems or could have a strong, brown, wooden stem that looks more like a branch of a tree.
When exploring Thai basil, there should be no large grouping of buds, flowers or flowers. This would suggest that the plant went to the seed, which can happen even after harvesting. After the seeds begin to form, the taste of the leaves changes and becomes bitter.
The look of the Thai basil is important to ensure that it is fresh, tastes good and will maintain after purchase. The leaves of the plant should be full, without large black spots and flexible to the touch. The leaves of the tklobouk have a neat texture on the surface or are cooked, they are not in good condition and although they can be eaten, they will not be the best.
If possible, by pressing the leaves of the basil firmly between the fingers, and then gently friction shouldo cause the plant to release oils. The oils create a strong scent on the fingers that should have a clear odor of sweet liquorice. If there is no odor from the leaves, then basil old or too dry would mean that when used in the recipe may not have a strong taste.