Basil Thai (Ocimum Basilicum thyrsiflora Thai) 300 seeds (#2109)
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About the product
Wonderfully fragrant with a mild, tangy anissed flavour.
Attractive plants and ideal for pots. With their lovely purple stems and purple-veined leaves on a shiny, dark green background, Thai basil plants are grown not only for their culinary uses but also as an ornamental specimen. Perennial.
Thai basil (Ocimum basilicum var. thyrsiflora) is a member of the mint family and as such has a particular sweet flavor reminiscent of anise, licorice and clove. Popular among the cuisines of Thailand, Vietnam, Laos and Cambodia.
Thai basil has a pleasing aroma similar to sweet basil and is generally used fresh in recipes.
Also referred to as ‘Sweet Thai,’ Thai basil plants grow to a height of between 30-45 cm (12-18") with leaves 2.5-5 cm (1-2") long on purple stems with purple flowers.
Read more at Gardening Know How: https://www.gardeningknowhow.com/edible/herbs/basil/growing-thai-basil.htm
Genus - Ocimum
Species - Basilicum thyrsiflora
Variety - Thai
Common name - Basil Thai
Pre-Treatment - Not-required
Hardiness zones - 3 - 11
Height - 0,30 - 0,50 m
Spread - 0,30 m
Plant type - Annual - Perennial Herb
Exposure - Full Sun
Growth rate - Fast
Soil PH - Acid, neutral, alkaline (pH 5-8)
Soil type - Rich, light, well drained
Water requirements - High
Landscape uses - Border, Container, Specimen, Indoors
Bloom season - August - September
Leaf / Flower color - Green / Purple
1. Sow from all year long in trays of moist compost. In winter, ensure more daylight.
2. Sow thinly and cover with a fine layer of compost. Cover with glass, polythene or propagator lid.
3. Keep at +15-+20C. Seedlings appear in 7-14 days.
4. Remove cover when seedlings appear. Grow in small groups in separate pots.
5. If planning to transplant outside, stand outside for a few days late in May (avoid frosts). Transplant 15 cm apart in final position in June or continue to grow inside.
5. Harvest indoor crops all year long, outdoor crops from June to October the following year.
1. Sow from May to June in a prepared seed bed.
2. Sow thinly in rows 15 cm apart. Cover lightly with fine soil.Keep moist.
3. Pick leaves as required from June to November the following year.