Basil, Thai

Thai basil is what gives pad kra pao and pho their authentic flavor—it's got a spicy, anise-like taste that's completely different from Italian basil. The beautiful purple stems and flowers are edible too, and unlike sweet basil, this variety actually holds up to high-heat cooking without losing its punch.

Basil: Sweet basil (Ocimum basilicum) is the essential, sun-loving king of summer herbs, transforming simple dishes like caprese, pesto, and Thai curries with its sweet, aromatic, and glossy foliage. Ranging from classic Genovese and spicy Thai to dramatic purple varieties, basil yields abundant harvests when flowers are regularly pinched, channeling the plant's energy into sustained leaf production for maximum flavor all season long.

• Growing Tips: Transplant 10-12 inches apart after all frost danger passes and soil warms to a minimum of 50°F; regularly pinch growing tips or terminal buds every 2-3 weeks to prevent flowering and encourage bushy, continuous growth.

• Sun Requirements: Full sun (6-8 hours minimum) is essential; insufficient light produces weak growth and diminished flavor. Basil requires warm temperatures and will not tolerate frost.

• Preferred Soil: Rich, moist, well-drained soil with a pH of 6.0-7.5; consistent moisture is critical for quality production, and the plant responds well to regular feeding or organic fertilizer.

• Harvest Details: Begin harvesting when plants reach 6 inches tall; cut or pinch leaves from the top growth or stems just above leaf nodes to encourage branching; harvest heavily just before flowering for peak flavor and preservation.