Thai basil is a beautiful, highly ornamental basil with 3 inch leaves, purple stems and purple blossoms. Its distinctive flavor combines the clove-mint of basil with sweet aromatics of the East. Use for cooking, herbals and essential oils. The young shoots have a more subtle flavor than the mature leaves. Use leaves fresh or dried in cooking, herbals and essential oils.
Germination temperature 70-85 deg. in 7-14 days. Approximately 390 seeds/500 mg pkt. USDA Organic. Basil seed can remain viable for up to 5 years if stored in a cool dry location.
Plant Thai basil with your tomatoes and it will improve the growth and flavor of your tomatoes. Basil also does well with peppers, oregano, asparagus and petunias. This herb has been known to repel flies and mosquitoes but should not be planted next to rue or sage.
Germ: 7-14 days
Maturity: 80-90 days
Net Wt. per Packet: 500 mg
Approximate Seed Count: 390 Seeds/Packet
Plant: Directly sow the seeds into well drained, fertile garden soil, 1/8 inch deep, in full sun when all danger of frost has passed and soil temperature is approaching 70 degrees F. Start indoors 5 weeks before last frost date and then transplant to the garden or container after the danger of frost has passed in a sheltered spot.
Care: Water regularly and do not over fertilize. Pinch the stem tips to encourage branching.
Harvest: Just before the flowers open, cut individual stems above small side shoots which will grow later. Strip leaves and use fresh. Add to dishes at the end of cooking to preserve the flavor. Hang whole plants or leafy in a cool dry spot until completely dried and then remove leaves and store in an airtight container.
Also, check out 4 Tips for Keeping Your Basil Productive.