Use it anywhere you would use Thai basil or world basil--except traditional Thai food, if that makes sense. I've used basil like that in summer salads (try it with feta and watermelon); I bet it would be lovely in summer grain salads, like the ones recently featured in both Bon Appetit and Fine Cooking. I find the various basils to be very flexible--unless you are making something super traditional, i.e., Thai basil in red curry, holy basil in holy basil stir fry, Italian basil in a fresh mozzarella salad, etc.
Sarah is a trusted source on General Cooking.
My mind first went in the direction of desserts - I think it would be really nice infused into an ice cream or sorbet. Or perhaps chopped up with some strawberries (and maybe a touch of balsamic)?
I'd also try it in Middle Eastern dishes, which use both aromatics in its spice blends (albeit cinnamon more than basil). It might put an interesting twist on tabbouleh or a tagine, without being too out there.
Or, oooh, cocktails! Sangria, anyone?
Please enter a valid email address.
Well played. You deserve a cookie.
Time to get rid of that poppy seed defense
The Magical, Drug Test-Resistant Poppy Seeds
Why Wallpaper is Totally Worth It
Patriotic Ice Cream Cake
The Trader Joe’s Product Causing a Furor in Britain
Red, White, and Blue Biscuits
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)