250 seeds
Siam Queen Thai Basil
Ocimum basilicum var. thyrsiflora
Annual Edible Heirloom Herb
Height: 20-24”
Site: full sun
Authentic basil for Thai cuisine
Vigorous Grower
Perfect for soups and spicy cuisine
Companion plant that improves the taste of Tomatoes
Stunningly aromatic
Cut Flower Bouquet
Pinch: when 8” tall
One of the most fragrant, easy to grow and abundant summer foliage plants, this handsome variety features tall, deep purple stems, glossy bi-color plum-veined leaves and brilliant amethyst flower spikes. The aromatic foliage is a distinctive, spicy flavor has an anise taste that’s a mix of sweet and spicy. Your summer and fall bouquets will never be the same with this growing in the garden.
Harvesting/Vase Life:
Harvest when stems begin to toughen and firm or as soon as flowers begin to form. Cut foliage is prone to wilting in the heat, so harvest during the coolest part of the day and place directly into water to rest a few hours before arranging. Stems will last 7-10 days, often rooting in the vase.
Harvesting/Eating:
Harvest at anytime, cut back as much as 1/3 of the plant at a time, all parts of the foliage is edible leaves, flowers and stalks
Edible Flowers: Use the flowers in any recipe that calls for basil, or to garnish drinks, salads, soups, pasta, and desserts. Flavor is of intense basil with a note of mint, anise, and cinnamon.
How to Grow:
Direct sow early summer when soil is warm or Start seed indoors in trays 6-8 weeks before transplanting out in early summer into warm soil. Sow seeds ½” deep. Basil is prone to damping off, so one seeds sprout, make sure they are adequately ventilated, and kept under very bright light to prevent leggyness, thin to 8-10″ apart. Using bottom heat speeds germination.