I love the smell of Thai basil. A member of the mint family, it is more aromatic, giving off the scent of cinnamon, anise and mint. My Thai basil has been abundantly producing purple blossoms all summer, and I've been at a loss on how to use them. Then the idea of infused vinegar came to mind. It's a simple, two-step process, and the most difficult part is waiting around for a few days to get a concentrated flavor.
First, pick your basil flowers and put them in a jar with pure white vinegar. Then store it in a cool, dark place for several days.
Credit: Alexa Lampasona
Credit: Alexa Lampasona
The longer you wait, the more developed the flavor becomes. I let mine infuse for four days. As you check on the vinegar, the color will turn rose.
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Then, remove your basil flowers, and alas! You have Thai basil-infused vinegar.
Credit: Alexa Lampasona
Credit: Alexa Lampasona
I've been using mine in homemade salad dressings: equal parts 2 tablespoons of Thai basil vinegar and 2 tablespoons of sunflower oil (or olive oil), 1 teaspoon of fresh squeezed lime, 2 teaspoons of honey, and some cracked black pepper. It goes great on Asian-inspired salads.
Does anyone else have good uses for Thai basil flowers? Mine are still blooming like crazy!
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