Basil - Thai.

Basil - Thai.

2.85

Thai Basil (Ocimum basilicum var. thyrsiflora) is a spicy, anise-liquorice flavoured basil, which is also known as horapa in the Thai language. With their lovely purple stems and purple-veined leaves on a shiny, dark green background, these plants are not only grown for their culinary uses but also as ornamental specimens. Thai Basil is widely used in the cuisines of Southeast Asia, including Thai, Vietnamese, Lao and Cambodian cuisines. It is best when eaten raw—in fact, a plate of raw Thai Basil leaves is often served as an accompaniment to the Vietnamese dish called pho. The plant is said to have the ability to convey good fortune to its user while also protecting him or her from evil spirits. If a leaf is placed in one's pocket, it will cause money to enter one's pocket soon thereafter.

LATIN NAME 
Ocimum basilicum

NAME 
Basil

VARIETY 
Thai

QUANTITY 
120 seeds

PLANT SIZE 
Height 40 cm 
Width 20 cm

CONTAINER SIZE 
Height 20 cm 
Width 20 cm

COMPANION PLANT 
Tomatoes, peppers, oregano, parsley, garlic chives, alpine strawberries

SOWING 
Indoor Feb-Mar 
Outdoor Apr-June

TIMING 
Germination 5-10 days 
Harvesting 40-60 days

SPACING 
When sowing 1-3 cm; Depth 0,3 cm 
When thinning 3-5 cm

GROWING 
Sunligth Full sun to partial shade 
Soil Well-drained, light and moist soil 
Watering Regular watering, not overdone 
Feeding Light feeder

CARING 
Expert tip To promote a nice bushy plant with lots of scented leaves, prune this basil early and often by pinching off the upper set of leaves. Cut the flowers off to prevent the leaves from becoming bitter.

SUPPORTING 
Pollinators
Attracts bees and butterflies. 
Pests
Repels aphids and mosquitoes. Improves the health of other plants (and people!).

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