Basil, originally from India, is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, Laos, and the cuisine of Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
Thai Red Basil
- Very strong flavor with medium size, deep green leaves, purple stem and flowers.
- Vigorous and high yielding.