Basil-Thai Siam Queen
Thai basil is a distinctly licorice-like aromatic herb. With unique purple stems, large dark green leaves with serrated edges and purple-colored veins with purple flowers. Primarily used in Southeast Asian cuisines but also grown as an ornamental for the garden.
Difficulty: Easy
Soil: well-drained, fertile soils. well-draining, loamy, rich soil to thrive
Sowing: Spring/Summer
Germination: 7-14 days
Days to Flower/maturity: 70-100 days
Position: Sun/Partial shade
Spacing: 30×30 cm
Sow Depth: 3 mm
Height: 45-60 cm
Growing notes:
Thai basil grows best in light, well-drained soil that stays consistently moist. Start the seedlings indoors and then harden them off for a week before placing them in full sun. Thai basil enjoys hot weather, and can take some humidity, but very wet, humid weather can cause disease to spread so be sure to leave plenty of space between your plants. Keep the soil moist but not waterlogged, as overwatering will turn the leaves yellow. Pinch the stems back to encourage bushier growth. You can easily do this any time you need a few leaves using the cut and come again method for the whole growing season. It is best to grow Thai Basil as a annual, as the flavor lessens as the plant gets older.
Thai basil is mainly used as a culinary herb with many beneficial nutrients like, vitamin A, vitamin K, vitamin C, magnesium, Calcium, Iron and Potassium. In cooking it’s distinct aniseed flavor infuse well into many dishes because of Thai Basil’s ability to withstand higher cooking temperatures. Thai Basil, through its essential oil, includes compounds like eugenol and limonene that possess antibacterial, anti-inflammatory, and antioxidant properties.
Origin:
The cultivation of Thai Basil dates back approximately 5000 years. It is believed to have originated in either India, Southeast Asia, the Middle East, or western China, and had spread from one of theses places by old spice routes to the rest of Asia and then the Mediterranean.
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