Holy Basil

Holy basil (Ocimum tenuiflorum), is a culinary herb which does well as a container plant and makes a lovely and unusual addition to the home herb or ornamental garden. It produces a pleasant fragrance that is said to discourage mosquitoes. For this reason, it is beloved by many as a patio plant.
There are two varieties of holy basil, the milder white, or pale green, and the more assertively flavored red. The leaves and stems of the red holy basil have a reddish purple cast. The leaves of both varieties are smaller than those of Mediterranean sweet basil and have serrated rather than smooth edges. The stems and leaves are lightly covered with little hairs.
Holy basil is sometimes referred to as “hot basil” or “pepper basil” because unlike sweet or Thai basil, which have a flavor more reminiscent of licorice, holy basil is spicy and more like cloves. Because its flavor intensifies as it cooks, it is preferred cooked over raw. In Thai cuisine, holy basil is often matched with garlic, hot chilies, and nam pla (fish sauce) to flavor stir-fries. It is not interchangeable with Western, or sweet, basil in most recipes that call for the latter.