Vietnamese Herb Names: Rau Quế VietNam, Húng Quế VietNam
Common Culinary Herb Name: Vietnamese Basil
Botanical Family & Herb Name : Lamiaceae , Ocimum Spp.
Vegetative Description: Stems are purple with small purple/white flowers. Leaves are green on top and purple spotted/streaked underneath, unlike regular Thai/Asian basil
Native Habitat & Ecology:
Tasting Note: Fragrant, sweet basil aroma’s.
Culinary Uses: Eaten raw. Smell this basil is to be reminded of a piping hot bowl of phỏ noodle soup. These lusciously aromatic infused leaves are the most associated with phỏ and many common herb plates in Vietnamese cuisine.
Medicinal Uses: Antibacterial qualities
Propagation: By seed or from tender cuttings in soil or water.
Other Names: Vietnamese basil, hung que