Your question: How do you keep Thai basil alive?

Trim the cut ends, put the bunch in a glass, jar, or vase of water that will fit in the fridge, and cover the whole thing, or at least the basil leaves, with a plastic bag. Put the whole in in a refrigerator. Basil kept that way will stay vibrant and green for up to a week.

How do you store Thai basil?

Store basil for up to 1 week in the refrigerator. Leave it in its original plastic container or rinse the leaves, roll them up in paper towels, and place them in a resealable plastic bag for up to about 4 days.

Why is my Thai basil dying?

Root rot is another common reason for droopy basil plants. Rot is a water-borne disease generally caused by improper irrigation or poorly drained soil. Let the soil dry slightly between watering, but don’t allow it to become bone dry.

What can I do with leftover Thai basil?

My favorite thing to do with Thai basil pesto is use it as a sauce for rice noodles. That’s pretty much instant Thai gratification. It’s also great as a brown rice stir-fry sauce and makes an incredible dipping sauce for spring rolls, and it’s pretty killer by the spoonful, too.21 мая 2015 г.

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How often should I water my Thai basil?

Basil Plant Care Tips

Water regularly – basil likes to stay moist and requires approximately 1 inch of water every week. Water deeply at least once a week to keep roots growing deep and the soil moist. Basil growing in containers will need more frequent watering.

Can I freeze fresh Thai basil?

Basil can also be preserved in oil or frozen to maximize its shelf life. Chop fresh basil leaves and place in clean ice cub trays. Cover with oil, water, or stock and freeze. When ready to use, simply remove a few cubes and keep the rest in the freezer.

How do you know if Thai basil is bad?

Some common traits of bad fresh basil are discoloration, a moist texture and a rotten smell. Basil will first become limp and then the green leaves turn black. Dried basil that is going bad will change color from dark green to brown as it looses its natural oils with age.22 мая 2015 г.

What does Overwatered basil look like?

Yellow and drooping leaves are the first physical signs of an overwatered basil plant, but the real problem is below the soil surface where roots can rot. … Pluck off any yellow or brown leaves on the plant so these unproductive plant parts stop using up the plant’s energy.

Can Thai basil be grown indoors?

A cousin of the commonly grown sweet basil, Thai basil (Ocimum basilicum) is becoming a popular herb grown in home gardens as culinary tastes expand. Like so many other herb specimens it is easy to grow inside as long as its basic sunlight and temperature requirements are met.

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Can you dry Thai basil?

Dehydrated Thai basil can be crumbled up and used in meals like the fresh variety. It’s easier to dehydrate the entire basil stem, then pull off all the leaves when it’s dry. The main stem is completely inedible and will be the last thing to dry, if the stem is the dry, everything else is dry.

Is Thai basil good for pesto?

WHY I LOVE MAKING THAI BASIL PESTO:

Two, we enjoy Thai flavors and a Thai Basil Pesto would offer those flavors easily. Three, Pesto (like this easy Classic Basil Pesto) can be frozen and used when desired.

Does Thai basil need full sun?

Like other basils, Thai basil is a heat-loving plant and is especially susceptible to frost damage. … Thai basil prefers soil that is lightly moist, slightly acidic, well-drained and rich in organic matter, such as compost. It thrives in full sun but will tolerate part shade.

Should I cut the flowers off my Thai basil?

Basil loves hot weather, and if your plants are flourishing, it’s time to prune (and harvest). … If the flower stems are too woody to pinch (often the case with Thai basil), cut them off with shears. A plant allowed to flower will soon go to seed, stop growing, and die, so be vigilant about removing flowers.

Can you eat the purple flowers on Thai basil?

The flowers and stems are absolutely edible. The stems are like cilantro stems in that they have a lot of flavor of the herb but are not as prized for their texture as the leaves.

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