Organic Thai Basil Seeds - Ocimum basilicum
Organic Open-Pollinated Non-GMO Thai Basil Seeds
Thai basil has been cultivated in Thailand for centuries and holds a prominent place in Thai cuisine. It is a key ingredient in various Thai dishes, including curries, stir-fries, and noodle dishes. The distinct flavor and aroma of Thai basil contribute to the unique and aromatic profiles of these culinary creations. Thai basil is known for its aromatic leaves with a strong, licorice-like flavor and a hint of spice. The leaves are often used fresh in cooking, as the essential oils responsible for the characteristic flavor are more pronounced when the leaves are not dried.
In Thai cuisine, Thai basil is commonly used in dishes like Pad Krapow (Thai basil stir-fry), Green Curry, and Phat Thai. The aromatic and slightly spicy nature of Thai basil adds depth and complexity to the flavor profile of these dishes. It is also a popular garnish for soups, salads, and noodle dishes.
We find Thai basil to be a fast-growing and highly productive herb that thrives in warm conditions. Start seeds indoors 4–6 weeks before your last frost, or direct sow once the soil has warmed and temperatures are consistently above 60°F. Transplant seedlings into the garden with adequate spacing to encourage airflow and bushy growth. Regular pinching of the growing tips will promote branching and increase leaf production.
Thai basil prefers full sun and well-draining soil, with consistent moisture to support lush, tender growth. Once established, it is relatively heat tolerant and continues producing through the warmest parts of the season.
Harvest frequently by cutting stems just above a set of leaves to encourage continued growth and prevent early flowering. For the best flavor, harvest leaves young and use fresh. If flower buds begin to form, pinch them back to extend the harvest window. A flavorful, abundant herb that brings both beauty and bold taste to the garden and kitchen.
Seed Profile
- Organic
- Non-GMO
- Annual
- Sun: Full
- Indoors: 6-8 weeks before last frost
- Direct Sow: After last frost
- Seed Count: 200
- Days to Maturity: 50-80
- Plant Size: 10"-12"
Gardener Tips
Plant every 3 weeks for continual harvest. When central stem is 6", pinch off top. Thin to strongest plants.
Add mulch at base.
Read our blog post on The Power of Mulching
If transplanting, harden off. Add row cover, if needed. Harvest leaves and flowers regularly to promote growth.
If starting seeds indoors, it is key that your new starts be hardened off. This is a process that requires taking them outside during the day, for a period of time, before they are planted. This acclimates your seedlings to the outside world, meaning the elements like the wind and sun. We do it for several weeks to a month as this strengthens their stems and overall plant structure.
- Start for a short period of time initially, then graduate to more time each day
- One week minimum is recommended
- Bring them inside in the early evening and overnight
- Keep an eye on them and constantly water them. Make sure they have not blown over.
Harvesting Tips
Harvest frequently by cutting stems just above a set of leaves to encourage continued growth and prevent early flowering.
For the best flavor, harvest leaves young and use fresh.
If flower buds begin to form, pinch them back to extend the harvest window. Didi you know the flowers were edible too?
A flavorful, abundant herb that brings both beauty and bold taste to the garden and kitchen.
Baby Basil - 30–40 days
You can begin harvesting larger leaves at about 30-40 days.
Mature Basil - 60-75
For a larger harvest wait until plant has reached maturity at about 60-70 days.
