Ocimum Basilicum

An ingredient in many Thai, Vietnamese, and Cambodian dishes, including curry and pho, Thai basil has a sweet flavour evocative of anise, licorices, and clove.

In addition to being a culinary hero, Thai basil’s rich purple stems and matte green leaves make it an excellent centrepiece for any windowsill.

Sprouts in: 1 - 2 weeks

Harvest in: 5 - 12 weeks

• Thai Basil is not heat sensitive and grows best at 18 - 30 °C / 64 - 86 °F.
• Thai Basil likes to be cut! You can start trimming your plants in about one month after planting. You may remove single leaves occasionally, however for more thriving growth pinching off the whole tip is recommended - it will grow two new shoots in a week.
• Cutting and pruning your plant will also delay its flowering. You can find a guide for pruning here.
• When basil starts to flower, the taste changes - for some people it will be too bitter. It is up to you - if you want to see how basil’s flower and it’s seeds look like, don’t cut your plant anymore. If you would like to keep using the leaves, cut the plant strongly back.
• Keep in mind that basil is an annual plant. It does not last forever. If your 70 days old basil looks old, well, it is time to replace the pod.