Basil, Thai

About Basil, Thai

Anise-flavored leaves on purple-burgundy stems. Purple and magenta flowers. Used in pho, pad kra pao, spring rolls, pad kee mao (drunken noodles), and Thai coconut curry. Remove flowers for best-tasting leaves, or keep them to feed the bees and butterflies. These non-hardy perennials are native to sunny, warm climates and will not withstand frost. Water regularly and provide good drainage. Don’t plant outdoors until late May. It is a good idea to vary where you plant your basil each year. Basil is suscep­tible to fungal ­diseases that ­accumulate in soil over time. Rotate your crops!