Thai Basil seeds
This is one of the more popular basils thanks to the fast-growing popularity of dishes like Pad Thai and Vietnamese Pho. Thai basil is a close relative of cinnamon basil. The flavor can be described as sweet basil with a very soft hint of licorice, and slightly spicey. The flavor is unique and refreshing. It will add a floral nuance to whatever it's added to. Thai basil is also used in such dishes as Thai chicken with crispy basil leaves, drunken noodles, and vegetable stir-fries. Indian dishes incorporate it into eggplant dishes, rice dishes, and some curry dishes.
One of the better qualities Thai basil has over other basil varieties is that it stays stable under intense cooking dishes. With most basil, you need to add it at the end of the dish or it will disintegrate, and the flavor changes due to the cooking process. Thai basil can stand up to the fire of woks, the boiling broth of soups, etc. It's hardy and will produce ample amounts of basil leaves. These can be dried and used for later, or they can be dried and used for teas. These need to be grown in full sun. These can grow 1-2 ft tall. You can start harvesting once your plant has about 9=10 leaves, just let your basil replenish itself in between harvests until it's bushy enough to pick from each day.
Seed count: approx. 250
Botanic name:
Ocimum basilicum
Plant spacing:
4 - 8 inches apart
Color:
Dark green leaves will transition into purple tinged leaves towards the top. Once bolted, the flowers on top will range in a varitey of white, pinks, and light purples.
Sowing depth:
1/4 inch
Sun requirements:
Full sun / part shade
Utilization:
Thai basil is most puplar in Vietnamese Pho soups, and Thai dishes ( i.e. green curry chicken, drunken noodles, Tom Yum soup, Tom kha gai soup, etc.)
Frost Hardy:
Yes
Maturity days:
60 - 70 days
Life cycle:
Annual
Can I start indoors:
Yes
Container friendly:
Yes
Other names:
Anise basil, horapha, Rau Que, Hung Que, Vietnamese basil, Asian basil
Vine Habit:
