Description
Thai Basil, scientifically known as Ocimum basilicum var. thyrsiflora, boasts aromatic, deep green leaves with a hint of aniseed and liquorice flavour, making it an essential ingredient in Thai cuisine. Not just for its taste, its slender stems topped with purple flowers make it a delightful ornamental addition, especially during Djilba (late winter to early spring). Gardeners often plant it for both its aesthetic appeal and its indispensable role in culinary delights.
For those planting Thai Basil in the ground, enriching sandy soils with compost will aid in its robust growth. It's equally suited for pots and vege/herb gardens. Position it in a sunny spot, giving it partial shade during intense heat. To bolster its leaf growth and defer flowering, it's beneficial to feed the plant with a herb/foliage fertiliser from Kambarang (spring) to Bunuru (summer).
| Botanical Name | Ocimum basilicum var. thyrsiflora |
| Common Name | Thai Basil |
| Cultivar | |
|
Classification |
Seedlings Edible |
| PBR Name | |
| Origin | India |
| Foliage | Evergreen |
| Height | 50 cm |
| Width | 30 cm |
| Light | Full Sun |
| Soil | Loamy, rich soil or potting mix. |
| Water Requirement | Don't allow soil to dry out, water moderately. |
| Lifespan | Annual |
| Flower Colour | Purple, white |
| Flower Time | Birak, Bunuru (Early to Late Summer) |
| Toxicity | Edible plant, non-toxic to humans and animals. |
Disclaimer:
Information is intended as a guide only.
Unless otherwise stated, all images are examples only and not photos of the actual plants for sale.
Licensed images are used with permission of the license holder.
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.