Thai Basil

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.
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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!

Special features

Origin

India

Natural climate

Tropical

Environment

Light

Full Sun, Partial Shade, 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.

Related Problems

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Knowledge and advice

Search our ever-growing knowledge base to find plants and information. Find out about pests and diseases you should be keeping an eye out for. Watch How to videos or follow step by step guides for tasks in the garden. Free download for your phone or tablet.
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