Thai Basil organic seeds - Thai basil

Thai Basil (Ocimum basilicum var. thyrsiflora) is one of the most fragrant basils for Asian cuisine, with an aniseed-like, spicy, and slightly liquorice aroma. In our climates, it is grown in the sun as an annual plant, which will quickly form a beautiful leafy clump to cut all summer. It is easy to grow from organic seeds to plant in the vegetable garden, in a herb square, or in a container on the terrace. Use to replicate the authentic taste of Thai or Vietnamese curries and soups.

Thai basil belongs to the Lamiaceae family, like mint or thyme. The Thai type is generally attached to the group Ocimum basilicum var. thyrsiflora. It was selected in Southeast Asia, notably in Thailand, Vietnam, Laos, and Cambodia. It is a short-lived perennial in a tropical climate, but it behaves as an annual in Europe: it can be sown each spring, grows quickly, flowers in summer, and dies at the first frost. It is a traditional variety, passed on and resown by gardeners, with reproducible seeds.
The plant forms a small upright bush, well-branched from the base, with quadrangular stems tinged with purple. In open ground, a well-nourished young plant commonly reaches 40 to 60 cm in height and 20 to 40 cm in width; in a pot, the clump rarely exceeds 30–40 cm. The leaves are ovate to lanceolate, quite narrow, shiny, dark green, subtly veined with purple. Their texture is firmer than that of 'Grand Vert' basil: they withstand cooking better and retain their aroma in hot dishes. Their aroma is powerful and complex, strongly aniseed-liquorice, with notes of clove and sometimes tarragon, very unique.
In summer, if the stems are allowed to lengthen, they bear terminal spikes of small purple to lavender, nectar-rich flowers. After flowering, tiny black achenes containing the seeds form, which are easy to harvest for the following year. The above ground vegetation disappears at the end of the season.
In several tropical countries, concentrated infusions of basil, including Thai basil, are used as an insecticidal or natural repellent against certain insects in crops and to protect stored goods.

In the garden, Thai basil is perfect planted near the kitchen, in a pot on the terrace or at the edge of the vegetable garden, where it can be easily harvested. It will make a beautiful combination paired with other world cuisine herbs, such as a purple basil like 'Dark Opal', coriander 'Marino' and Madagascan lemongrass (Cymbopogon citratus) for an Asian herb container, or with a mint 'Ginger' and a very long sweet pepper from the Landes in a large container. In the vegetable garden, it can be planted between tomatoes, aubergines, or peppers.

Harvest: Between July and October, basil is harvested as needed and as it develops.

Preservation: basil keeps for a few days in a cool place in a glass filled with water. It can be dried in the shade and stored in an airtight jar, but it then loses a little of its aroma.

The Gardener's Tip: weed and hoe regularly. Pinch out flowering stems so that new shoots develop. The smell of its leaves repels mosquitoes.

Organic or "AB" seeds come from plants grown in organic farming (without the use of plant protection products). They undergo no treatment after harvest. These seeds are suitable for organic market gardening.