Thai basil is an herbaceous plant that is widely used in Thai cuisine due to its unique flavor and aroma. It is an essential ingredient in various Thai dishes such as curries, stir-fries, and soups. Thai basil has dark green leaves with purple stems and produces small white or purple flowers. Its leaves have a sweet and spicy flavor with a hint of licorice and cinnamon.
Botanical name: Ocimum basilicum var. thyrsiflorum
Plant morphology: Thai basil grows up to 45-60 cm tall and has dark green leaves that are 4-5 cm long. Its stems are purple and its flowers are small, white or purple, and bloom in the summer.
Soil and climatic requirements: Thai basil prefers well-drained soil that is rich in organic matter. It grows well in warm, humid climates with temperatures ranging from 20°C to 30°C.
Planting type: Thai basil can be grown from seeds or cuttings. Seeds can be sown directly into the soil or started indoors and transplanted later. Cuttings can be taken from the stem and rooted in water before planting.
Spacing: For optimum growth, Thai basil plants should be spaced 10-14" apart.
Germination period: Thai basil seeds take 7-14 days to germinate.
Hours of sunlight required: Thai basil requires full sun for at least 6-8 hours a day.
Watering: Thai basil needs to be watered regularly to keep the soil moist but not waterlogged.
Harvesting: Thai basil can be harvested when the plants reach a height of 15-20 cm. The leaves can be picked individually or the whole plant can be harvested. It is best to harvest the leaves in the morning when the oil content is at its highest.
Companion plants: Thai basil grows well with tomatoes, peppers, and eggplants.
Problems of Thai basil cultivation: Thai basil is susceptible to downy mildew, fusarium wilt, and root rot. It may also attract pests such as aphids, whiteflies, and spider mites.
