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Sweet Thai Basil
Sweet Thai Basil contains the vitamins K, A, C, and the minerals magnesium, calcium, iron, and potassium. Terpenes (including bergamotene, farnesene, and caryophyllene) construct the signature spicy Thai Basil fragrance and flavor. Methyl-eugenol, a potent anti-inflammatory, antiseptic, and analgesic lends notes of clove.
Category
Days to Sprout
Taste It for
Temprature
Germination
Pollination
Prunning
Plant Health
Support
Harvest
Herbs
5-10
8-12 weeks
Prefers warmer temperatures (70-85F).
Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod. For bushier growth, regularly harvest at the stem above the growth nodes (see Harvest below), and pinch off flower buds as they appear.
Aphids and spider mites are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!
Harvesting frequently helps prolong the plant’s life. After plants have become established, harvest regularly and remove flower spikes to delay your basil running to seed. Cut mature leaves as needed, or harvest the entire plant. If harvesting the whole plant, leave 4-6″ behind to continue growth. Flowers are edible and can be included in the harvest. Do not store harvested greens at a temperature less than 50°F to optimize shelf life.
Origin
Sweet Thai Basil is commonly found in Southeast Asia and boasts a slightly spicy anise flavor. Because of the intense flavor, it is sometimes called Anise Basil or Licorice Basil. Thai Basil is ubiquitous in Vietnamese and Thai cuisine and is often used in pho, pad thai, and curry.
Qualities
Sweet Thai Basil contains the vitamins K, A, C, and the minerals magnesium, calcium, iron, and potassium. Terpenes (including bergamotene, farnesene, and caryophyllene) construct the signature spicy Thai Basil fragrance and flavor. Methyl-eugenol, a potent anti-inflammatory, antiseptic, and analgesic lends notes of clove.