I came across a Thai recipe which calls, interestingly, for deep-fried basil leaves; there is mention of 'holy basil'. I Googled this, but am not much the wiser as to what the different versions of basil are.

I only differentiate between fresh basil with big broad leaves ('sweet basil'?), and fresh basil with small leaves.

On searching for recipes containing basil on this site, I have come across, among other things, 'tree basil'.

Steve Lister says, in his Greek salad recipe, that one should use oregano, or use basil if it's not available. I guess Steve means dried basil. Personally, I don't use herbs in Greek salad, but I guess dried basil would work there.

I ask because I've bought a pot of basil, which is outside, and am seeking to expand our repertoire of recipes using basil, especially Thai recipes. We use basil leaves in Italian mozzarella and tomato salad, but cooking with the stuff interests me.

Do these different types of basil really taste that different?

Phil

Phil, I have not had Thai basil as far as I can remember, but on google search, it doesn't look too different from Indian basil or 'Tulsi'; http://www.organicindia.com/tulsi-facts.php > Indian basil plant is more like a little bush, with half hardy or woody stems. Some plants have green leaves while another basil has purplish leaves, it is called Shyama (dark) tulsi (basil). New pants always germinate under the old one where seeds have fallen. Often, same plant can stay alive for years, if properly taken care of. Its leaves are used in prayers, after prayer drink 'offering'; Charnamrit 1, Charnamrit 2, and Basil tea. It has huge medicinal uses in Ayurvedic medicine. Look up Tulsi.

Indian, and I expect Thai, basil leaves are much stronger/sharper than the herb basil we have here. They are less fragile too. Most Indian will have chewed basil leaves at some time or the other as a mouth freshener or as a cold remedy. I am sure they still retains some flavour after frying and are probably quite tasty.

Not sure if I have answered your question!

Yes Asian basils don't taste much like European basils, so definitely worth seeking out the right kind. A lot of Asian shops do stock it.

holy basil(ho-la-pa, in thai language) has quite a purple tinge, wide leaf. Said to be holy as it grows near temples lol

thai sweet basil(ga prow)is used in the famous thai stir fry Pad Gaprow, is smaller,very green and has an almost pepperish flavour.

both are very flavoursome

You can also easily buy seeds and grow Thai varieties of basil in your kitchen...

Thanks. So neither of the basil plants I can buy from the local grocer's shop are holy basil. Not sure whether i'll try gorwing any, given my luck with seeds.

In Thai cookery - bai mangluk -(hairy basil) is also used.