What happens if you plant basil seeds in dirt? With any luck, you eventually get a basil plant. Drop a handful of the same seeds in water and you get slippery, gelatinous seeds that resemble tiny tadpoles but have a taste and texture prized in Thailand, where basil seeds are added to H2O along with honey to make the cool, refreshing drink nam manglak. It’s so popular in Southeast Asia that it’s mass-produced. Try the popular Chin Chin brand at Tai Nam Food Market. (4925 N Broadway between Ainslie and Argyle Sts, 773-275-5666)

An elementary school in France is far from Southeast Asia, but it’s where chef Laurent Gras first developed an affection for basil seeds. “I was studying natural science 30 years ago and learned [about germination], and I liked the look and texture,” Gras says. These days, at his restaurant L.20, Gras soaks the basil seeds in cold water for three hours then uses the hydrated version to add a “gelatinous, seaweed-like” texture to fluke sashimi drizzled with lemon vinegar, olive oil and salt. (2300 N Lincoln Park West at Belden Ave, 773-868-0002)

Given that Randolph restaurant Veerasway’s concept is to modernize Indian classics, it makes sense that its reach extends even to drinks. For a spiked version of India’s basil seed falooda (which also incorporates vermicelli noodles, rose syrup and a varying array of other mix-ins), chef Tyler Williams pours housemade ginger and mint simple syrup over dry basil seeds to germinate them, then adds the garnish to a concoction of passion fruit, vodka and Darjeeling tea to create the Bollywood Rehab. Abstainers can get their dose via the basil seed–drizzled passion fruit merengue tart. (844 W Randolph St between Green and Peoria Sts, 312-491-0844)