We're always thrilled when "Father Esau" swings by with some of his fresh local herbs. Esau calls both NH and Jamaica "home" and grows some of of the Co-op's most creative local produce at M&E Farm in Northwood. Sometimes he brings us hibiscus or nutmeg from Jamaica, but often it's a weird species of onion or delicious (and otherwise very hard to find) fresh Thai basil. And this got me thinking... so few people know what to do with any basil that's not the traditional Genovese. I'm half Sicilian, I love Italian basil. But there's a world (literally!) of other varieties, species, and flavors out there, and they grow just fine here in NH. So, let's take a gander and wake up your taste buds...
Thai Basil (a variety of Ocimum basilicum) is popular throughout Southeast Asia and is a critical secret ingredient for soups, stir fries, and other dishes. While you *could* use "regular" basil as a stand-in, Thai basil infuses special magic into your dish with its hint of sweet spice and cinnamon. Thai basil has smaller, tender leaves, purple stems, purple flowers, and vivid green leaves. It's often confused with cinnamon basil in garden centers, but Thai basil is a more tender, smaller plant, whereas cinnamon basil grows more robustly (so much so it's good in flower arrangements and infused in ice cream) and has a sharper cinnamon flavor and scent. Personally, I prefer the Thai. Here are two recipe variations on a theme: Thai Basil Stir Fry. One is more authentically Thai, and the other is more NH-harvest-themed. Maybe you even want to grow your own this year?? :)Thai Basil Fried Rice with Chicken
Thai basil is hard to find in stores, but it’s a crucial ingredient. It’s great to grow in the garden. Otherwise, look for it fresh in Asian markets. If you don’t have pre-cooked chicken, you can cook it with the onions. Leftovers are good for breakfast, heated in the skillet with some oil and a new egg scrambled in.- 1-2 cups fresh Thai basil leaves
- 2 to 3 tablespoons Canola oil
- Onion, sliced in long, thin strips
- Hot and medium-hot peppers, sliced thin
- Vegetables of choice, sliced thin: green beans, broccoli, carrots, zucchini, red/yellow/green peppers…
- Jasmine rice, cooked, cold
- 1 to 2 tablespoons oyster sauce
- 1 to 2 tablespoons fish sauce
- 1 teaspoon soy sauce
- 1 to 2 teaspoons sugar
- 1 to 4 eggs, beaten
Heat pan on high, add oil, fry basil leaves. Remove leaves.
Sauté onions, chicken (if uncooked), vegetables, then garlic until slightly cooked. Meanwhile combine the oyster, fish, and soy sauce. Add one tablespoon of the sauce and some sugar to the vegetables and remove from the pan. Add more oil and fry the rice. When nearly done, add the chicken, Thai basil, and the rest of the sauce. Make a well in the rice and add the eggs, scramble into the rice. Shut off the heat. Add the rest of the sugar to the rice, then stir in the vegetables.
Spicy Sausage & Wild Rice Stir Fry with Thai Basil & Veggies
For a more traditional Harvest Rice dish, omit the 5 Spice and replace Thai basil with oregano (fresh or dry) and/or sage. Add sautéed mushrooms, white beans, and/or lentils (with or without meat). Add finely chopped Genovese basil, and chives and crumbled feta near the end.
- Olive or other cooking oil
- 1 package hot Italian sausage
- Lots of Thai basil leaves, divided
- 1 large onion, sliced thin
- 1 large fennel bulb, sliced thin
- 4 carrots, sliced into thin rounds
- 1 broccoli crown, sliced into long, thin florettes
- 1 zucchini, sliced into quartered rounds
- 1 bunch green beans, trimmed
- 1 or more jalapeno peppers, diced
- 1 tablespoon rosemary needles
- Cooked, cold wild rice blend
- Optional/to taste dry spices: salt, black pepper, Chinese 5 Spice, fennel seeds, red pepper or cayenne, coriander
In a large wok, cast iron, or fry pan heat just a little oil over medium heat, sizzle a handful of Thai basil leaves for 30 seconds, then add the ground sausage. Brown meat and cook through. Remove and set aside. Add more oil to the pan, sautee onions and fennel until translucent and slightly brown, add carrots and continue to sautee until tender and slightly browned. Add a few Thai basil leaves, sprinkle with seasonings as desired and cook 30 seconds more. Remove and set aside with meat. Add more oil, sauté broccoli, zucchini, and green beans until brightly colored and almost tender-crisp. Add hot peppers, rosemary, more Thai basil, seasonings. Cook for a minute more, remove and set aside with the rest. Add more oil, fry the rest of the basil leaves (keep a couple for garnish) for 30 seconds, then add and fry rice until slightly golden. Add the removed ingredients back to the pan, stir together. Taste, add seasonings as desired. Remove from heat and serve.
Holy Basil (Ocimum sanctum), sometimes called Tulsi or Sacred Basil, is highly aromatic and planted around the temples of India. The flavor is quite different from culinary basils, with hints of cinnamon, mint, clove, and bubble gum. It makes a divine tea and medicinal remedy for stress, relaxation, energy, blood sugar balance, immune health, and more. I grow about a dozen plants each year for personal use, but you can also find this herb in the Co-op's supplement department as well as in the line of Organic India Tulsi Teas in grocery.Learn more about growing and using Thai and Holy Basil here.
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