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Basil - Thai Sweet Organic
Organic Seed

Basil - Thai Sweet Organic

Ocimum basilicum
Native to Southeast Asia, Thai basil's anise-flavored leaves possess a bold, spicy note missing from other, sweeter basil varieties. Essential to curry dishes and more–it expands the flavor palate of basils. Delicious and beautiful, its violet-purple flower spikes add a note of vibrance to the summer herb garden.
SKU #S1229OG
$3.50
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Basil 'Dark Opal' Organic
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Details
Approximate Seeds Per Packet
400
Lifecycle
Annual
Annual Hardiness
Tender Annual
Mature Size
1-1.5' h 1' w
Sun
Full sun to partial shade
Soil
Rich, moist, well-drained
Season
Summer to fall
Color
Green with purple stems and flower spikes
Features
Scented Leaves
Great for containers
Attracts Bees
Notable
Certified Organic Seed Available
SOWING INSTRUCTIONS
Depth:
1/8"
Sprout Time:
5-10 days
Seed To Bloom:
65 days to harvest
Starting Indoors:
Sow indoors 4-6 weeks before planting out. Keep at 70-90°F.
Starting Outdoors:
Direct sow after last frost.
WHEN TO SET OUTSIDE
After last frost.
PLACEMENT & CULTIVATION
Native to tropical regions and a sacred herb in India, basil has the delectable flavor and aroma of sweet anise. They grow best in warm weather in summer; mulch with hay to conserve water and keep pinching back the tips of the stems for branching growth and a good crop of leaves. Be sure to trim any flower spikes that develop late in the season to continue the harvest, or sow twice a season for fresh tender leaves all summer.
Final Spacing:
1-1.5'
Water Requirements:
Medium Water Use
Watering Details:
Keep moist—about 1" of water per week, more during particularly dry/hot spells, depending on the plant's location and sun-exposure.
Soil pH:
Not particular about pH
Fertilizer:
Rake a few inches of compost into the soil prior to planting. Supplement with an all-purpose organic granular or liquid feed according to package instructions.
Diseases & Pests:
Avoid fungal problems by placing in a location with good airflow, and do not over-water.
When to Cut for Bouquets:
Harvest mature leaves individually or on branches, being sure to leave enough plant behind for the plant to continue to flourish.