SAFLAX - Garden in the Bag - Organic - Basil Thai - 250 seeds - With substrate in a fitting stand up bag - Ocimum basilicum

Worth knowing:

Thai Basil is a main ingredient in the far-eastern cuisine of Thailand and Vietnam that has become more and more popular. The slightly sweet taste of the aromatic leaves that grow on dark, purple stalks, reminds one of anise and liquorice. The sprouts can be harvested freshly throughout the summer. Besides, the plant is also a very pleasant sight as the leaves are beautifully contrasting the inflorescences and its pinky-purple flowers.

Natural Location:

The Thai Basil comes originally from Thailand and Malaysia.

Cultivation:

The best time for propagation is starting in February at a sunny place indoors as the seed is a light germinator. Scatter the seeds onto moist coconut substrate or organic herbal soil and slightly press them on. Cover the seed container with clear film to prevent the soil from drying out, but don’t forget to make some holes in the clear film and take it every second or third day completely off for about 2 hours. That way you avoid mold formation on the potting compost. Place the seed container somewhere bright and warm with a temperature between 20°C and 25° Celsius and keep the surface of the earth moist, but not wet (ideally using a water sprayer). Depending on the propagation temperature the first seedlings will come up after two to five weeks. Seedlings that are already raised indoors can be planted out with beginning of May. As soon as there is no more night frost expected, you can move the seedling with its complete root ball, to avoid stress for the plant.

Place:

The plant needs the sun, warmth and a wind-sheltered place to produce its full aroma.

Care:

Keep the soil always moist, but not wet. Water your plant as soon as the top layer of the earth has dried out. Fertilize the plant either very modest with compost or organic fertilizer for herbs, or don’t fertilize at all.

During the winter:

Sow again the next year.

Picture credits:

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