Ocimum basilicum var. thyrsiflora

Thai basil is a fragrant herb native to Southeast Asia, cherished for its resilience in the kitchen and its bold, spicy flavour. With its glossy, narrow green leaves, purple stems, and lavender flower spikes, it is as ornamental as it is essential in Thai and Vietnamese cuisine. The plant grows into a compact and well-branched shrub, typically reaching 30 to 45 centimetres in height, with some specimens growing slightly taller under ideal conditions.

The flavour is powerful and distinctive, combining notes of licorice and clove with a spicy edge that holds its own in hot dishes. It is indispensable in curries, noodle soups, and stir-fries, and its sturdy leaves resist wilting, making it ideal for garnishes and herbal infusions. In Vietnamese pho, Thai basil is often served fresh alongside lime and chilli.

Sow seeds indoors or in a protected area in early spring. Plant 5 to 6 mm deep and keep moist until germination, which typically occurs in 6 to 14 days at temperatures between 20 and 25°C. Ensure seeds receive good light, and use bottom heat for more uniform sprouting.

Transplant seedlings outdoors once night temperatures remain above 12°C. Space plants 30 to 45 cm apart in full sun and fertile, well-drained soil. Begin harvesting once the plants are about 15 to 20 centimetres tall. Pinching off flower buds helps extend the harvest season and concentrates flavour in the leaves.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds