{"id":703,"date":"2014-03-05T21:15:49","date_gmt":"2014-03-06T05:15:49","guid":{"rendered":"http:\/\/www.juliebiuso.com\/blog\/?p=703"},"modified":"2014-03-05T21:15:49","modified_gmt":"2014-03-06T05:15:49","slug":"thai-basil","status":"publish","type":"post","link":"https:\/\/www.juliebiuso.com\/blog\/2014\/03\/thai-basil\/","title":{"rendered":"Thai Basil"},"content":{"rendered":"<p lang=\"en-GB\"><span style=\"font-size: large;\">Thai basil is more pungent than regular sweet basil with a pronounced liquorice taste. It leaves the breath fresh and slightly sweet. The smell of the crushed leaves is a mix of lime, cinnamon, rubber and cloves. It\u2019s used in salads and cooked dishes.<\/span><\/p>\n<p lang=\"en-GB\"><span style=\"font-size: large;\">The stems of the plant are green, becoming purple towards the tips and it sports attractive edible purple, mauve or white flowers.<\/span><\/p>\n<p lang=\"en-GB\"><span style=\"font-size: large;\">It\u2019s an easy herb to grow. Put a thick stem in cold water and leave in a cool place for a few days until it starts to show signs of small white roots. Transfer it to a pot of soil and place it in a semi-shaded place. Water regularly, although it is fairly hardy.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thai basil is more pungent than regular sweet basil with a pronounced liquorice taste. It leaves the breath fresh and slightly sweet. The smell of the crushed leaves is a[&#8230;..]<\/p>\n","protected":false},"author":1,"featured_media":704,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Thai Basil - Dancing on My Table<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.juliebiuso.com\/blog\/2014\/03\/thai-basil\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"http:\/\/www.juliebiuso.com\/blog\/2014\/03\/thai-basil\/#article\",\"isPartOf\":{\"@id\":\"http:\/\/www.juliebiuso.com\/blog\/2014\/03\/thai-basil\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"http:\/\/www.juliebiuso.com\/blog\/#\/schema\/person\/d3f027dd7147eee1d5380b40038b2548\"},\"headline\":\"Thai Basil\",\"datePublished\":\"2014-03-06T05:15:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"http:\/\/www.juliebiuso.com\/blog\/2014\/03\/thai-basil\/\"},\"wordCount\":124,\"commentCount\":0,\"image\":{\"@id\":\"http:\/\/www.juliebiuso.com\/blog\/2014\/03\/thai-basil\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.juliebiuso.com\/blog\/wp-content\/uploads\/2014\/03\/Thai-Basil.jpg\",\"articleSection\":[\"Food\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"http:\/\/www.juliebiuso.com\/blog\/2014\/03\/thai-basil\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"http:\/\/www.juliebiuso.com\/blog\/2014\/03\/thai-basil\/\",\"url\":\"http:\/\/www.juliebiuso.com\/blog\/2014\/03\/thai-basil\/\",\"name\":\"Thai Basil - 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