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An essential herb in Southeast Asian cuisine, with a spicy-sweet fragrance reminiscent of cinnamon and anise. Beautiful, productive, and perfect for warm gardens.
Thai Basil is an aromatic basil, a must-have in Thai, Vietnamese, and Laotian cuisines. Its dark green leaves with purple highlights release a unique, slightly spicy and sweet fragrance. Compact and ornamental, it produces magnificent pink-purple flower spikes all summer long, attracting pollinators.
Ideal in pots, garden beds, or herb gardens, it thrives in warm, sunny locations. A versatile herb for curries, soups, fresh rolls, stir-fries, and teas.
Grown as an annual in zones 3 to 9, it prefers full sun and rich, warm, well-drained soil. Perfect for raised beds, containers, and sheltered gardens.
Used for centuries in Southeast Asia, Thai basil is a key ingredient in curries, pho soups, fresh rolls, and infusions. Its distinctive flavor and ornamental habit make it a prized herb both in the kitchen and the garden.
Certified organic by: Islands Organics Producers Association (Cert#1962)
Canadian Zone Information
Zones 8–9: Direct sow outdoors after last frost or transplant seedlings started indoors.
Zones 5–7: Start seeds indoors 4–6 weeks before last frost and transplant out when warm.
Zones 3–4: Grow in containers or protected garden spaces; transplant after frost risk.
How to Grow and Harvest Thai Basil
Planting: Start seeds indoors 0.5cm (¼in) deep in early spring; transplant when temperatures stay above 10°C.
Watering: Keep soil evenly moist but well-drained; avoid overhead watering.
Harvesting: Begin harvesting once plants reach 15cm (6in); pinch tips to encourage bushiness.
Maintenance: Remove flower spikes to prolong leaf production or allow blooms for pollinators.
Seed Saving Tips for Future Supply
Let Flower: Allow a few plants to fully flower and set seed.
Collect Seed: Harvest dry flower heads and shake or rub to release seeds.
Dry and Store: Dry seeds thoroughly and store in airtight container in a cool, dark place.
Viability: Seeds remain viable for 3–5 years with proper storage.
Certified Organic By
Islands Organics Producers Association (Cert#1962)
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