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