Thai or holy basil, which begins to appear in farmers' markets in late spring and early summer, has distinctive deep purple stems, dark green leaves and lavender blossoms. Its aniselike flavor is more perfumed and less tart than that of Italian basil and is best enjoyed raw. (If unavailable, substitute purple or Italian basil.) If you like, stir in 1-inch pieces of cooked asparagus or broccoli florets just before serving.
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