402 · Thai Basil (from seed)

About this plant

Narrow green leaves on purple stems, with a distinct anise-licorice flavor and sturdy leaves that hold up to cooking. Essential in Thai curries, pho, and stir-fries, where it is added near the end. A heat-loving annual that is one of the last basils to sulk in summer; keep the purple flower spikes pinched for the best leaf flavor. Note: Frost-tender — do not plant out in Fountain Hills before mid-March; keep protected after purchase. A February night can kill it.

Planting it at home

When to plant out

Wait until after our last frost (about mid-February) and warm soil — usually March. Until then keep the pot in a sunny, sheltered spot and bring it in on cold nights.

Where

Containers, Raised bed

Spacing

10–12"

Size

12–24"

Support

Bush / compact — little or no support

Care

Sun

Full sun (6–8 h)

Water

Moderate; let topsoil dry

Feed

Light feeding only; too much fertilizer weakens the flavor (general guide).

Pick / harvest

Before flowering — pinch flower spikes to keep leaf production going

Good to know

Grown from

Seed — sown by FHCG volunteers

Uses

Thai curry, pho, stir-fry

Life cycle

Annual

Heirloom or hybrid

Heirloom — saved seeds grow true

Pollinators

Excellent — bees and butterflies work the purple flower spikes hard (Gardenia). Let a few plants flower on purpose.

Days to harvest / bloom

75 days to maturity; leaves pickable from ~60 days (Urban Farmer, Siam Queen)

Heat (our summer)

Moderate–High

Color

Purple stems and lavender-to-violet flower spikes; glossy dark green leaves