TASTY HERB FOR ASIAN DISHES
Thai basil is an essential ingredient in Thai, Vietnamese, Lao and Cambodian cuisines. It has an anise taste that adds delicious aroma and flavour to Thai green and red curries and the leaves retain their scent and taste with high cooking temperatures better than sweet basil varieties.
Thai basil is easy to sow and grow and is ideal for including in the vegie and herb patch or in pots, in either full sun or part shade. Sow these basil seeds directly where the plants are to grow, giving each plant about 20cm of space. Cover with a 5mm layer of seed-raising mix, keep moist and seedlings will emerge in 5–10 days.
Feed the basil plants each week with fertiliser to encourage lots of lush leaf growth. Plants will mature about eight weeks after sowing and frequent picking of leaves will help promote a continuous supply. Leaves can also be dried for later use, or wrap sprigs in baking paper and plastic before freezing.
Sow more seeds every few weeks to ensure a continuous supply. Thai basil has pretty flowers and allowing a few plants to flower adds colour to the vegie patch.