Vietnamese Herb Name: Rau Quế, Húng Quế
Common Culinary Herb Name: Thai Basil (Queenette / Siam Queen / Anise Varieties), Asian Sweet Basil, Purple Basil.
Botanical Family & Herb Name : Lamiaceae, Ocimum Spp.
Vegetative Description: Stems are purple with small purple/white flowers. Leaves are more narrow and darker than Italian Basil herbs.
Native Habitat & Ecology:
Tasting Note: sometimes sweet/spicy, anise/licorice scented leaves.
Culinary Uses: Eaten raw. Smelling 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: Bai horapa (Thai)