The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Micro Thai Basil
Inventory, 4 oz : 1.00
This item was last sold on : 04/14/21
Micro Thai Basil is very small in size, averaging 3-7 centimeters in height, and has 2-4 tiny obovate shaped leaves connecting to skinny, slender stems. The dark green leaves are smooth and tender with a faint, central vein spanning the length of the leaf. The stems are pale green with purple patches and are crisp and juicy. Micro Thai Basil is aromatic and slightly sweet with a spicy and peppery anise, licorice flavor.
Micro Thai Basil is available year-round.
Micro Thai Basil is a young, tiny, edible version of the well-known mature herb and is harvested just 14-21 days after sowing. Micro Thai Basil is an excellent flavor component in creating fusion cuisine and is most commonly used as a garnish to add an fresh, anise flavor, tender and crisp texture, and vibrant color to culinary dishes.
Micro Thai Basil contains vitamins A, C, E, and K, beta-carotene, calcium, iron, potassium, magnesium, and antioxidants.
Micro Thai Basil greens are best suited for raw applications as their sweet anise flavor, and delicate, tender texture cannot withstand high heat preparations. They are most commonly used at the end of the cooking process as a garnish and can be sprinkled on noodle soups, stir-fries, seafood, and curries. They can also be used on top of mixed green salads, desserts, blended in pesto, or clustered on top of cocktails for an aromatic garnish. Micro Thai Basil pairs well with meats such as pork, chicken, turkey, beef, and fish, shellfish, tofu, bell pepper, eggplant, tomatoes, green beans, garlic, onion, soy sauce, fish sauce, rice wine, sesame oil, coriander, chile pepper, and peanuts. They will keep 5-7 days when stored unwashed, in a sealed container, and in the refrigerator.
Thai basil is one of the oldest herbs in the world and is widely used in Western Asian cuisines such as the popular Taiwanese dish sanbeiji, or three-cup chicken. Micro Thai Basil was created to complement the mature version of the herb and can be used as a quick way to introduce the sweet licorice flavor into dishes without extensive preparation. It can be used as a condiment and is also allowing chefs to experiment and create new Asian fusion dishes to elevate the dining experience.
Micro Thai Basil was created in the mid-1990s and early 2000s in California when the micro and petite greens trend exploded in popularity as a new a modern take on garnishes with robust flavors. Today Micro Thai Basil can be found on select online seed catalogs and through select distributors such as Specialty Produce and is available in the United States, Europe, and Asia.
Restaurants currently purchasing this product as an ingredient for their menu.
|Chef Justin Snyder||Lakeside CA||619-212-9990|
|Hotel Republic San Diego||San Diego CA||951-756-9357|
|Pacific Terrace Hotel||San Diego CA||858-581-3500|
|WaterBar||San Diego CA||619-308-6500|
|Rustic Root||San Diego CA||619-232-1747|
Recipes that include Micro Thai Basil. One is easiest, three is harder.
|How Sweet Eats||Watermelon Salad Wedges with Blue Cheese|