Thai Basil is an excellent source of vitamins A and C, iron and potassium.

Thai Basil contains many vitamins and minerals, including vitamins A, C, and E, fiber, and antioxidants. Vitamin A is known to have antioxidant properties and is essential for vision. It also required for maintaining healthy mucosa and skin. Consumption of natural foods rich in vitamin A has been found to help the human body protect from lung and oral cavity cancers. Thai Basil herb contains a good amount of minerals like potassium, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure.

Let your Thai Basil tell you when it needs watering. It should start to wilt. Over watering will dilute its flavour, while stressing it will increase the production of essential oils, improving its flavour. To stop your Thai Basil from getting too leggy, pinch back the stems just above new side shoots. Do not refrigerate as the chill will quickly turn the leaves black. Leave your potted Thai Basil in your kitchen bench away from draughts and preferably out of direct sunlight.

Pinch the leaves and use them whole as a raw condiment or add whole leaves to your cooking. Like other types of basil, pick your Thai Basil leaves just before watering to get the most intense flavour, when the stems are starting to droop. You’ll see that all the flavour is concentrated in the fragrant leaves.