Ocimum basilicum Thai | Thai Basil

Thai basil is a mainstay of Southeast Asian cooking with its distinctive bold flavours of liquorice and spice. It is easy to grow and care for in a herb garden or even a windowsill with a neat, upright habit, perfect for baskets and pots. It differs from sweet basil with its distinctive reddish-purple stems, cross-shaped green leaves, and pink and purple flowers that appear in the late summer. A tender perennial herb, it is best sown and grown annually. Growing instructions: Sow seeds into pots of free-draining seed compost on a warm, sunny windowsill or in a greenhouse from late spring. Protect seedlings from slugs and cold and keep well-watered as they grow. Plant out into the herb garden or into roomy pots or troughs from early summer, after all threat of frost has passed, allowing 15-20cm between plants. Pick plants over regularly and remove any developing flowerheads immediately to prevent bolting (running to seed) and to encourage lots of fresh young leaves. Sow: April to June Harvest: July onwards