Organic Herb Basil, Thai (a)

Basil: Thai Basil
Ocimum basilicum
Approx. 800 seeds per gram

Thai basil has a medium, pointed green leaf, a reddish stem and a purple flower spike with pink flowers. It’s flavour is that of anise or licorice and this very aromatic basil is used primarily in Southeast Asian dishes. It is said to be able to withstand high cooking temperatures without losing its spicy flavour.

How to grow:
Basil is an annual herb. Sow seed from March to July in pots or seed trays at 22 -24°C. Prick out tray sown seedlings into individual 8cm pots when they are about 6cm tall. For windowsill herbs pot on once more into a 12cm pot otherwise transplant into the growing site. Direct sowings can also be made in June.
Succession sow throughout the season to ensure a supply of fresh leaves. Harvest individual leaves and then stems from June onwards. Although they are very pretty pinch out the flowering stems to encourage leaf production.

Pests and diseases:
Basil can suffer from aphids, use a biological control if this is a problem.

How to use:
Thai basil is best suited to Southeast Asian dishes where the flavour fits and compliments dishes such as pad Thai noodles. Try this Thai herb salad serve it with jasmine rice and a Rendang curry. Mix shredded Chinese cabbage with a handful other green leaves such as pea shoot and mizuna. Add chopped spring onion, bean sprouts and chopped mint, coriander and Thai basil leaves. Add a small amount of chopped fresh chilli to taste. Make a dressing of lime juice, oil and crushed garlic and pour it over the salad. You can make a thai basil curry paste by combining the following ingredients in a food processor and whizzing into a paste. 1 cup firmly packed Thai basil leaves, 2 medium shallots or 1 small onion coarsely chopped, 1/4 cup firmly packed coriander leaves, 2 Tbs. fresh mint leaves, green chilli to taste, 1 Tbs. grated fresh ginger, 1 Tbs. agave nectar or a little sugar and 2 cloves of garlic.