Monday, January 30, 2012
Correction: Thai Basil
I feel a little silly and amateur-ish.
Miss Greenish Thumb's friend, Amy, pointed out on facebook that the "fragran leaves" I used in my Red Lentil and Coconut Soup were likely Thai Basil. In Amy's words, "My feeling is that perhaps in some culture, in some language, the leaves are translated as Fragrant leaf. Thus the label."
Thanks Amy Proulx, Food Scientist and Nutrition Expert extraordinaire.
I think we should start an Ask Amy column.
I think I will grow some Thai Basil this summer. I can smell it now, in our front garden, catching the scent in the wind, as we walk up our porch steps.