Ocimum basilicum var. thyrsiflora
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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.
Harvest leaves and shoots often, but do not defoliate the plants, pinch out the flowers to prevent the leaves becoming bitter.
Sow seed in spring. Germination takes 10-15 days. Replant to garden or pots as soon as they are big enough to handle.
Take semi-ripe cuttings in summer, root in light seedling mix or in a glass of water.
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!
Full Sun, Partial Shade, Partial Sun
Soil PH preference
Ingredient in Thai and Vietnamese dishes.
Susceptible to powdery mildew and aphids, promote good airflow around the plants and encourage predatory insects like lady bugs.