Basil 'Thai Siam Queen'

    Zones: Annual
    Exposure: Full Sun
    Mature Size: 24"H x 10"S
    Bloom: Purple, Summer
    Pot Size: 3.25”
    Availability: Ships in 7-10 Business Days
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    • Indoor
    • Basil Thai Siam Queen Plants For Sale

      Ocimum basilicum

      Herb Growing Tips

      Light:  Full sun

      Temperature:  Annual

      Watering:  Keep soil moist, do not let soil get too dry.

      Soil: Lightwell drained soil. If need you can use Plant Feed once a month. 

      Comments: never prune more than 50% of your plant's leaves, this could cause too much stress on your basil plant. Continuous trimming avoids these annuals going to seed; allowing your plant to focus more on producing foliage than blooms! 

      Herb Description

      This exotic 'Siam Queen' Basil plant is a beautiful bloomer and useful culinary herb! Thai basil has a distinct but subtle licorice flavor which is perfect for stir fries and soups. Just rubbing one of this basil's small, delicate leaves between your fingers releases a wonderful anise aroma!

      The purple blooms of this lovely culinary herb these blooming spires are wonderful additions to arrangements or grown alongside your flowers for texture and aroma. The light musky scent has hints of mint and cloves. Plant in full sun. Grows 18-22" tall.

      Basils are also fantastic natural pest repellents and companion plants. Their oils have the power to ward off house flies, mosquitoes and more, while encouraging surrounding crops. 

    • Ocimum basilicum (Thai Basil)

      Characteristics: Thai Basil is slightly sweeter in flavor, with leaves more stable when cooked than the Mediterranean basil. In general the leaves of Thai Basil are more long and narrow while the Mediterranean version is more rounded.
      Light: Thai Basil needs a lot of light, but will benefit from a little shade during the hottest part of the day.
      Water: Water basil when it is dry to the touch, without over-watering.
      Soil: Thai Basil likes rich, well-drained soil and will grow best in soil enhanced with well-composted manure.
      Uses: Thai Basil is used as a condiment in Thai and Vietnamese dishes. A plate of raw Thai basil is often served as an accompaniment to pho (to which it can be added by the customer). Thai basil is also a frequently used ingredient in Thai red curry. Thai Basil is also an important ingredient in the very popular Taiwanese dish, Three Cup Chicken.

      Extras: Also know as Sweet Basil or Asian Basil and the Thai name is bai horapa.

      Basil is also a potent natural pest repellent and beneficial companion plant!

      Basil is a wonderful plant to plant near your kitchen windows or doorways, not just for its use in your favorite dishes, but because this culinary herb has terrific natural pest repellent properties! Said to effectively keep house flies and mosquitoes away, planting Basil near entryways to your home, rubbing it on your skin and clothing, and planting it around your yard and patio will help reduce the amount of unwanted summer pests. Planting it in your garden will also keep destructive pests like Thrips, white flies, and aphids away from neighboring plants. Basil blooms are also very attractive to butterflies and other useful pollinators.

      Basil is said to increase the health and flavor of many vegetables like asparagus, bell peppers, cabbage and especially tomato plants when companion planted together. For best results, do not plant Sage or Rue near your Basil, as this is said to inhibit the plant's growth and flavor. Instead, grow Chamomile near your Basil plants to encourage its success.


    • We came across this recipe in the summer edition of Heirloom Herb! It is a great use of Thai Basil, and very easy to make:

      Vegetarian Basil Eggplant

      1 - 2 chili peppers
      2 Eggplants, long variety (cut into pieces)
      1 TLB Soy Sauce
      2 Cloves Garlic, chopped
      1 TLB sugar
      1 Bunch of Thai Basil leaves (approximately 1/2 cup)
      1 TLB olive oil

      Heat a pan or wok over medium heat, and add oil, peppers and garlic. Stir constantly until the garlic turns a bit brown. Add the eggplant and keep stirring. Add 1 cup of water, cover the pan and keep cooking until the eggplant turns translucent (5-8 minutes). Cook until all the water is absorbed, and add soy sauce and sugar. Cook a bit longer, add the basil and quickly stir to heat the herb but you want it to retain its color. Remove from heat, and serve over rice!

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