Thai Basil differs from its Genovese counterpart in a couple of ways, most noticeably in its appearance and taste. It has a slight anise taste and is used in a lot of Asian cooking! Its also a great alternative for cooking as it’s keeps its taste much better when cooked. Grow these herbs hydroponically in your indoor grows kits to save time, water, and stress!
These seeds form a gel when coming into contact with water (so don’t be alarmed if they’re turning white!). After a few days they’ll begin to sprout, releasing two ‘baby leaves’ which will grow rather slowly but don’t panic! After about a week these will give way to ‘true leaves’, much larger mature leaves that look much more recognisable, which will shoot up into a lush bunch of fresh, homegrown, organic basil!
Harvesting; once your plants have around 3-5 mature leaves you’re ready to start eating! Pick the leaves at the stem continually, leaving the top few leaves untouched (this promotes healthy growth!)
Thai Basil goes well with a number of things, stir it through a curry or try using it in a fresh salad or fruity summer cocktail!!
Quantity of seeds
Days to Maturity
Annual (though sensitive to the cold)
Basil LOVES warm weather. Keep your plant in a warm room for best growth results.
Remove flowers as soon as they appear to prompt continued leaf growth.