Thai basil - pot ø13 cm (Ocimum basilicum 'Siam Queen')

Thai Basil, sometimes called "sweet" basil is native to Southeast Asia. Mainly in Thailand, Vietnam, Cambodia and Laos, this herb is widely used in local dishes.

This variety has a branched plant with purple stems, green glossy leaves and pink flowers. The leaves may take on a purple sheen depending on the location.

Like the common basil, this Thai variety likes a sunny and sheltered position. Yet this variety is slightly less sensitive and easier to grow.
Thai basil has a spicy aniseed-like flavor.

CULTIVATION TIPS:
Basil is a sensitive herb that loves heat and sun. (+/- 15°C is the minimum temperature for basil to grow well).

If you want to plant it outside in full soil, it is best to do so from mid-May onwards. Be sure to place it in a spot sheltered from heavy rain and wind and choose a well-drained, moist soil. However, it is better to grow basil in a greenhouse, or even indoors in a pot on the window sill: The plant can grow uninhibited here.

Always make sure you have plenty of water! You can pick leaves as desired and use them. If the plant starts to flower, it is best to cut it off. In our country it will never produce seed. Cutting off the flowers also has the advantage that the plant retains its bushy shape and you get more leaves to harvest.

Basil is also very popular with snails. You can keep them at bay by sprinkling sharp sand or ash around the plants, or catch them with a saucer of beer than you place next to them.

CULINARY:
Because of its stiff leaves, Thai basil is slightly more resistant to being cooked along. Still, for most dishes it is recommended to add the leaves just before serving.

Tear the leaves into pieces or add them whole. Its typical flavor is delicious in Thai green and red curries, spicy stir-fries and coconut soups. This herb is also used in fresh Asian salads.

Add a few leaves to boiling water, along with a piece of orange, 2 cloves and honey, for a deliciously spicy tea.

HARVEST AND STORAGE:
The leaves of Thai Basil can be stored, in a plastic bag, in the refrigerator for up to 6 days. In the freezer they will keep for 3 months but will lose some of their aroma and cannot be added to fresh salads

Let the leaves dry to incorporate into a homemade herbal blend for tea.