DESCRIPTION:

Thai basil, originating from Thailand, is also known as Bai Horapa or sweet basil. It possesses a distinct anise- and licorice-like aroma. The taste is highly intense and peppery, whereas “normal” sweet basil has a much milder aroma. The basil is a perennial plant but highly sensitive to cold. The plant can reach a height of 60 cm to 80 cm. The leaves of Thai basil should always be used fresh and added to dishes only at the end of the cooking time. It is indispensable in Asian cuisine and is frequently used for curries, soups, and sauces.

CULTIVATION:

Indoor cultivation from seeds is possible all year round. Since the seeds are light germinators, simply press them gently onto the soil and do not cover them. At temperatures between 20°C and 25°C, the seeds will germinate after just 5 to 14 days. If sowing outdoors, wait until after the last spring frosts (mid-May), as the soil must be completely frost-free. The soil should be nutrient-rich, loose, and high in humus. Sow the seeds at a spacing of approx. 20 cm in a sunny and wind-sheltered location. To encourage the growth of new shoots, always harvest the leaves along with the stems. Thai basil is ready for harvest when the leaves look vibrant green and strong. They are at their most aromatic between June and September.

Please note:

This is a natural product. Therefore, we generally cannot assume a sprouting or germination guarantee for seeds, as the conditions under which sowing was carried out by the customer cannot be assessed or influenced by us.