Sweet Thai Basil
A very common ingredient in the cuisines of Thailand, Cambodia, Laos and Vietnam. It will produce beautiful purple stems and flowers that are edible and can replace basil in any recipe. Flavor is of intense, spicy basil with notes of clove and anise.
Low: 5 High: 10
Low: 30 High: 60
This anise-licorice flavoured basil is native to Southeast Asia, and is believed to have originated in Thailand. Generally, any purple stemmed basil with a licorice flavor is considered to be ‘Thai basil’. There are a few recognized varieties, such as Queenette and Siam Queen.
Thai basil is a tender plant, and does not survive in overly cold temperatures; it thrives in the humid, tropical and sub-tropical environments.
Continuous pruning at the node like other basil varieties will encourage new bushy growth and increase the yield. Unlike other basil varieties, dark purple flowers are encouraged to grow and can be used as a colourful and flavourful garnish to dishes! Begin harvesting when plant is between 15 cm to 20 cm (6 inches to 8 inches) tall (30 days after planting); To continually harvest, snip the stem just above the point where two large leaves meet; During harvest, make sure to leave at least 10 cm (4 inches) of stem from the base of the plant to allow for a repeat harvest.
Popular as a food seasoning, this aromatic herb is also used in teas and supplements to reduces memory loss associated with stress and aging; reduces depression related to chronic stress; reduces blood pressure in people with hypertension.
High in vitamin A, C & K with calcium, iron and potassium.
Add at the end of the cooking process to keep its aroma and flavour. This basil variety is an amazing spicy garnish for sweet dishes like Thai red/green curry or Pho!
GAI PAD KRAPOW
SAN BEI JI (THREE CUP CHICKEN)