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Thai basil

Ocimum basilicum var. thyrsiflora

Horapha, Anise basil, Licorice basil (Eng.) , Basiliekruid (Afr.)

Thai basil is a variant of sweet basil. Thai basil leaves are a frequent ingredient in Thai green and red curries and raw leaves are often served as an accompaniment to many Vietnamese dishes. Thai basil is a tender perennial, but is typically grown as an annual in most herb gardens.

Planning

Difficulty
Easy
Flowering time
Summer
Fruiting time
Autumn

Harvesting

Harvest leaves and shoots often, but do not defoliate the plants, pinch out the flowers to prevent the leaves becoming bitter.

Propagation

Seed
Sow seed in spring. Germination takes 10-15 days. Replant to garden or pots as soon as they are big enough to handle.
Cuttings
Take semi-ripe cuttings in summer, root in light seedling mix or in a glass of water.

Special features

Pot plant
Provide a sunny position, well-draining potting medium and increase watering frequency the smaller the pot.
Attracts useful insects
Attracts bees when in flower.
Repels harmful insects
Basil repels tomato, potato and other vegetable pests!

Geography

Origin
India
Natural climate
Tropical

Environment

Light
Full Sun, Partial Sun
Soil moisture
Moist
Soil type
Loam
Soil PH preference
Neutral
Frost hardiness
Tender

Uses

Culinary
Ingredient in Thai and Vietnamese dishes.

Personality

Family
Lamiaceae
Flower colour
Pink
Scent
Mild

Problems

Susceptible to powdery mildew and aphids, promote good airflow around the plants and encourage predatory insects like lady bugs.

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