The 'Basil-Hot' Herb is fast becoming a favorite in the backyard garden, its purple stems and flowers being attractive, but its peppery, spicy, minty flavor adding a whole new dimension to everything from simple stir-fries to more complex dishes with pork or seafood. It is also called Thai Basil.
Hot Basil is relatively fragile and will lose much of its punch after just a few days in the refrigerator. It is always best harvested fresh, with the next best option being to dry it, soaking the dry leaves in cold water to reconstitute it before use. Each 3-inch pot contains one Basil-Hot herb plant.