Organic Thai Basil Seeds - Ocimum basilicum
Organic Open-Pollinated Non-GMO Thai Basil Seed
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.
- Sun: Full
- Indoors: 6-8 weeks before last frost
- Direct Sow: After last frost
- Seed Count: XXX
- Days to Maturity: 50-80
- Plant Size: 10"-12"
Plant every 3 weeks for continual harvest. When central stem is 6", pinch off top. Thin to strongest plants. Add mulch at base. 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.