Also called Oriental Basil, Thai Sacred Basil, or Horapha in Thailand, Thai Basil (Ocimum basilicum var. thyrsiflora) is an aromatic variety native to Southeast Asia.
Widely used in Thai, Vietnamese, and Laotian cuisine, Thai basil is emblematic of Asian cooking. With its purple stems, slightly serrated leaves, and spicy aniseed aroma reminiscent of licorice, it offers both beauty and flavor to the garden.
This annual plant reaches 40 to 60 cm in height and attracts both gardeners and pollinators with its small violet flowers. It is grown for its aromatic foliage that enhances many hot or cold dishes.
Sow from March to June, in pots or directly in the ground after the last frosts. Lightly cover the seeds, keep moist until germination (7-14 days).
Thai basil prefers a light, rich, well-drained soil and full sun exposure.
Water regularly, without excess.
Pinch the stems to encourage branching.
Flowering: summer, very decorative purple flowers.
Thai basil is perfect for enhancing soups, curries, woks, salads, and spring rolls. Fresh leaves are the most fragrant but can also be dried or frozen. It withstands cooking better than sweet basil, and its strong aroma uniquely enhances dishes.
It can be associated with chili, coriander, lemongrass, or mint in aromatic gardens. Its flowering attracts pollinating insects, especially bees.
In Thai culture, it is a symbol of luck, hospitality, and purification. It is sometimes used in Buddhist religious ceremonies.
Commitment to quality:
At SemiSauvage - Permaculture, we are committed to providing you with the highest quality reproducible seeds. Our seeds are carefully selected, sorted, and packaged without any chemical treatment.
Sale reserved for amateur gardeners seeking quality and authenticity.
