Thai basil is a popular herb in Southeast Asian cuisine and is a flavorful garnish served with Vietnamese pho (a savory broth of noodles and meat). It holds its flavor and texture better after cooking than other basil varieties and adds a kick to salads when sliced and eaten fresh. Sweet Thai's dark purple flowers and intoxicating scent make it a beautiful addition to the flower garden. A terrific container variety.
• Botanical Name: Ocimum basilicum
• Family: Laminaceae
• Native: Probably Africa, but in cultivation for so long that it cannot be verified.
• Hardiness: Frost-sensitive annual
• Plant Dimensions: 12"–24" tall and wide
• Variety Information: Upright, multi-branched, and quite bushy plant with bright green, elliptical leaves, dark burgundy/purple flower heads, and an anise-clove scent. Thai basil is called Horapha in Thailand and Hung Que in Vietnam.
• Exposure: Full sun to part shade
• Attributes: Good for Containers
• When to Sow Outside: 1 to 2 weeks after your average last frost date, and when soil temperature is at least 60°F, ideally 65°–85°F. Successive Sowings: We recommend 3 or 4 successive sowings every 3 weeks after initial sowing.
• When to Start Inside: RECOMMENDED. 4 to 6 weeks before transplanting outside. Transplant when your nighttime temperatures are above 50°F.
• Days to Emerge: 5 – 10 Days
• Seed Depth: ¼"
• Seed Spacing: A group of 2 seeds every 12"
• Row Spacing: 12"
• Thinning: When 2" tall, thin to 1 every 12"
• Harvesting: Basil flavor is best before the plant flowers. Harvest up to 1/3 of the plant at a time, leaving enough for the plant to be healthy and keep producing. Harvest prior to a frost; basil is very frost sensitive.