Name: Thai basil (Ocimum basilicum)
Origin: India and the Far East
Description: Much like basil but with leaves that are smaller, vivid green, somewhat cogged; the entire plant smells like anise.
Culinary use: Used mainly in what may be called the classic sweet and sour sauce, but also in other Far East dishes, salads, sauces and pasta dishes.
Cultivating and harvesting: To ensure vigorous growth, plant in sandy, calciferous, dry soil. Indoors, put in a warm and as bright a place as possible, and water moderately. Since the leaves of these plants are generally small, use the entire shoot either in whole or minced. Use its fresh crushed leaves as the plant can quickly lose its aroma by drying.