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Thai Sweet Basil: The Anise-Scented Curry Herb
Thai Sweet Basil · โหระพา · Ocimum basilicum
Thai Sweet Basil — โหระพา (ho-ra-pha) — Ocimum basilicum.
Thai sweet basil — ho-ra-pha — is grown for its leaves. You eat them fresh, folded into a dish at the end of cooking. In cell-culture studies, basil oil killed Listeria and E. coli bacteria. The leaves also carry vitamin K, which helps blood clot normally and works with calcium to keep bones strong. In Thai cooking, fresh sweet basil goes into green curry right at the end, stirred through the coconut broth and served over jasmine rice or rice noodles. It also finishes stir-fried eggplant with roasted chili paste, folded in just before serving. Growing your own? Pinch whole stems just above a leaf pair so the plant branches out and bushes up. Single-leaf plucking slows that regrowth. Follow Longevity Biome for a new Thai plant every day.
Authentic Thai Green Curry — แกงเขียวหวาน (gaeng-keow-wan)
Stir-fried Eggplant with Basil and Chili Paste — มะเขือยาวผัดพริกเผา (ma-kua-yao-pad-prik-pao)
Source: Hossain MA et al. (2010). Antibacterial properties of Ocimum basilicum. Pharm Biol 48(5). PMID 20645791
Educational content, not medical advice! Consult your doctor before changing diet or medication.
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Food and nutrients
Rich in: vitamin K
Research context
Sweet basil oil killed Listeria and E. coli in lab tests — Pharmaceutical Biology, 2010 (in-vitro)