Fried rice and curries, in the muted green of a well-worn herb bunch.
Thai Basil is a muted olive, close to green.
It can be described as muted, mellow, dull and medium.
Set in black, because black reads best on it.
Thai basil is a type of basil native to and widely used throughout Southeast Asia, that has been cultivated to provide distinctive traits. Its flavor is described as anise- and licorice-like and slightly spicy. It is more stable under high or extended cooking temperatures than sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers.
Read on WikipediaBasil, also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also known as Genovese basil or sweet basil. Basil is native to tropical and subtopical Asia and Australasia from India and Sri Lanka east to southeastern China, Taiwan, and south through Southeast Asia, the Philippines, New Guinea, to northern Australia. In temperate climates basil is treated as an annual plant, but it can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates.
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