THAI BASIL, or "Bai Horapa" in Thailand, is the traditional basil used in Thai, Cambodian and Vietnamese cooking. Its flavor is distinctive and holds much better under the high temps of a wok than sweet basil. Beautiful plant with purple stems, leaves that produce pretty pink tinged flowers that ultimately flare purple. The flavor is quite different from other basils with a stronger aroma and a sweet, but subtle, anise flavor. Essential to my favorite Thai peanut sauce! 50 seeds.
MEDICINAL PROPERTIES: Basil contains six different compounds that reduce blood pressure and ease the symptoms of emphysema and bronchitis. It is also an effective bug repellant. I like to grow pots on my deck as well as all over my garden!
GROWING TIPS: Basils like warm weather, so don't set your starts out too early, and be sure to harden them off well before transplanting. OR, wait until weather is quite established and direct sow. Set aside a corner of your garden for your perennial herb bed. But annuals like basil are also wonderful planted on the ends of your rows of tomatoes and eggplant. Don't plant too close as basil needs air and light. When your plants are 6" high, pinch out the central stem. It will begin the branching process that you will need to repeat with every branch as it develops. In this way you will keep the plant from going to seed and also produce a large bushy healthy specimen.