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Basil 'Sweet Thai'

Product Description

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.

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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.