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Thai Basil

  • Thai basil is widely used in Southeast Asian cuisine. It is a member of the mint family (Lamiaceae) and is native to Thailand, Vietnam, and Cambodia.


    Thai basil has a distinctive sweet and spicy flavor with hints of licorice, anise, and clove. It has a bright green color and a slightly hairy texture. The leaves are larger than sweet basil leaves and have a pointed shape. The plant can grow up to 2 feet tall and produces small purple or white flowers in summer.


    Thai basil is a key ingredient in many Thai, Vietnamese, and Cambodian dishes such as curries, stir-fries, and soups. It pairs well with spicy, sour, and sweet flavors and is often used to add aroma and depth of flavor to dishes.


    Thai basil is also used in traditional medicine for its antimicrobial, anti-inflammatory, and antioxidant properties. It contains compounds such as eugenol and rosmarinic acid that have been shown to have various health benefits.


    Days to Maturity: 70 Days

    Seeds per pack: 30

    • Choose a location: Thai basil prefers a warm and sunny location with well-draining soil. If you are growing Thai basil in a pot, make sure it has drainage holes to prevent waterlogging.

    • Prepare the soil: Mix some compost or well-rotted manure into the soil to improve drainage and soil fertility. Thai basil prefers slightly acidic to neutral soil with a pH range of 6.0 to 7.5.

    • Plant the seeds or seedlings: Sow the seeds directly into the ground or start the seeds indoors and transplant the seedlings outdoors when they are 2-3 inches tall. Space the plants about 8-12 inches apart to allow for proper air circulation.

    • Water regularly: Thai basil prefers to be kept evenly moist, but not waterlogged. Water the plant deeply once or twice a week, depending on the soil moisture level and the climate. Water from the base of the plant and avoid getting water on the foliage.

    • Fertilize sparingly: Thai basil does not require a lot of fertilizer. A light application of organic fertilizer or compost once a month is sufficient.

    • Pinch back the stems: Pinch back the stems of the Thai basil plant regularly to encourage bushy growth and to prevent it from becoming too leggy. Pinch off the top two sets of leaves on each stem, leaving the rest to grow.

    • Harvest the leaves: Harvest the leaves frequently to promote continued growth and to prevent the plant from going to seed. Cut the leaves off just above a leaf node, leaving some of the stem intact.

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