Thai Basil

Thai Basil [โหระพา/ใบโหระพา (bai horapha), húng quế / rau quế, 清骨九層塔]

It has a bold, aromatic flavour with sweet basil, anise, and light spice notes
It is perfect for Thai, Vietnamese, Taiwanese, Cambodian, Lao, and other Asian cuisines that use fresh basil
In addition, it works well in both hot dishes and fresh herb plates

This 50g cut pack is harvested, cut, and packed for easy cooking
It is soil-free, grown indoors, and produced without synthetic pesticides

This basil is also known as Thai Sweet Basil, Vietnamese basil, Pho basil, Taiwanese basil, 金不換, 九層塔, 西王母菜, 泰國羅勒, ជីនាងវង / chi neang vong and ຜັກບົວລະພາ / phak bua lapha

Why you’ll love it

– Freshness: Harvested, cut and packed when you place an order
– Hyperlocal: Grown in Scarborough for pickup or local delivery
– Clean: Hydroponic, soil-free, and grown in a controlled indoor system
– Flavour: Sweet basil aroma with anise, licorice, and light spice notes
– Texture: Tender green leaves with green stems and a strong fresh-herb fragrance
– Best for: Thai curries, Thai basil fried rice, Vietnamese phở, fresh rolls, herb plates, and as a practical substitute in some holy-basil and Taiwanese-basil dishes

Best ways to use Thai Basil

Thai dishes:
Panang curry (พะแนง/แกงพะแนง – kaeng phanaeng)
Beef Panang (พะแนงเนื้อ – phanaeng nuea)
Chicken Panang (พะแนงไก่ – phanaeng gai)
Thai green curry (แกงเขียวหวาน – kaeng khiao wan)
Thai red curry (แกงเผ็ด – kaeng phet)
Thai basil fried rice (ข้าวผัดโหระพา – khao phat horapha/ข้าวผัดใบโหระพา – khao phat bai horapha)

Vietnamese dishes:
Vietnamese noodle soup (phở)
Beef noodle soup (phở bò)
Chicken noodle soup (phở gà)
Saigon-styled noodle soup (phở Sài Gòn/phở miền Nam)
Fresh herbs (rau thơm)
Fresh spring rolls (gỏi cuốn)
Raw herb garnish plate (đĩa rau sống/dĩa rau sống)

Taiwanese dishes:
Three-cup chicken (三杯鸡/台式三杯雞)
Taiwanese popcorn chicken (盐酥鸡/台式鹽酥雞)

Cambodian dishes:
Lemongrass chicken stir-fry (ឆាគ្រឿងសាច់មាន់ – cha kreung/chha kroeung sach moan)

Lao dishes:
Basil stir-fry (ຜັດກະເພົາ – phat ka phao)
Drunken noodles (ຜັດຂີ້ເມົາ – phat khi mao)

Thai Basil pairs well with garlic, chilies, ginger, lemongrass, lime, coconut milk, fish sauce, soy sauce, sesame oil, chicken, beef, pork, shrimp, tofu, eggplant, mushrooms, peppers, noodles, rice, and soups

Why hydroponic Thai Basil?

Hydroponic growing uses a water-based nutrient system instead of soil
This helps keep the crop clean, controlled, and close to the community
That means fresher crops with less travel time from harvest to pickup or delivery

Indoor hydroponic growing also enables precise water and nutrient management because the crop is grown in a controlled system
For customers, that means fresh local herbs grown with care, consistency, and less dependence on long-distance supply chains

Freshness Tips

– Keep in the original pack until ready to use
– Rinse only before use, not before storage
– Keep the leaves dry and avoid crushing them
– Thai Basil is cold-sensitive, so avoid the coldest fridge zones
– Store above 10°C when possible; a cool room, wine fridge, or the warmest fridge area works best
– Keep away from direct cold air, freezer vents, heat, and direct sunlight
– If the basil looks slightly limp, refresh it briefly in cool clean water, then dry it well before use
– Use within 5 to 7 days for best aroma and flavour

 

Browse all hydroponic herbs from 5N2.
Learn more about hydroponic vertical farming from Farm Credit Canada (FCC).