Basil Seeds 'Thai'
- Distinctive liquorice flavour
- Much used in Thai and oriental dishes
- Ideal for pots
- Attractive purple flowers
Thai Basil is an unusual basil variety with a distinctive liquorice flavour, very popular for Thai and oriental dishes. Ideal for a pot on a patio or sunny windowsill. The purple flowerspires are very popular with pollinating insects, although if you’re growing it as a culinary herb, it’s a good idea to pinch off the young flowerbuds, as the leaves can taste bitter once the plant has flowered.
Sow indoors
January-December: Sow 0.5cm (1/4in) deep in individual small pots of compost. Water well. Keep at a temperature of between 15-20°C (60-68°F) until germination takes place. Grow on indoors in cooler temperature.
Sow outdoors
March-May: Sow direct into the required harvest position, 0.5cm (1/4in) deep into pre-watered soil. Thin to 20cm (8in) apart.
Plant out
April-May: Plant out 20cm (8in) apart.
Tips
For a continuous supply, sow every 2-3 weeks. For the best flavour, pick leaves when needed and add to dishes at the last minute. Remove flowers to prolong harvest.
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Description
- Distinctive liquorice flavour
- Much used in Thai and oriental dishes
- Ideal for pots
- Attractive purple flowers
Thai Basil is an unusual basil variety with a distinctive liquorice flavour, very popular for Thai and oriental dishes. Ideal for a pot on a patio or sunny windowsill. The purple flowerspires are very popular with pollinating insects, although if you’re growing it as a culinary herb, it’s a good idea to pinch off the young flowerbuds, as the leaves can taste bitter once the plant has flowered.
Sow indoors
January-December: Sow 0.5cm (1/4in) deep in individual small pots of compost. Water well. Keep at a temperature of between 15-20°C (60-68°F) until germination takes place. Grow on indoors in cooler temperature.
Sow outdoors
March-May: Sow direct into the required harvest position, 0.5cm (1/4in) deep into pre-watered soil. Thin to 20cm (8in) apart.
Plant out
April-May: Plant out 20cm (8in) apart.
Tips
For a continuous supply, sow every 2-3 weeks. For the best flavour, pick leaves when needed and add to dishes at the last minute. Remove flowers to prolong harvest.
