Sweet Thai Basil

Sweet Thai Basil

4-Pack
$6.00
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Sweet Thai Basil

Sweet Thai Basil

$6.00
Pack Size4-Pack

Sweet Thai basil is a distinct heirloom variety of basil (Ocimum basilicum var. thyrsiflora) that produces tall, upright plants with narrow, pointed, deep green to purple-tinged leaves that are slightly serrated and highly aromatic, with purple stems and small clusters of purple-pink flowers. The leaves have a unique flavor profile—sweet and anise-like with strong licorice and clove notes, a spicy warmth, and less of the traditional sweet basil's minty edge, giving it an authentic Thai profile that's essential for Southeast Asian cuisine. It's excellent used fresh in Thai dishes like pad thai, green or red curry, pho, stir-fries, and summer rolls; chopped into sauces or marinades; or added at the end of cooking to preserve its delicate aroma and vibrant color—many consider it far superior to regular basil in recipes calling for that signature licorice kick. This variety is a good fit for Utah because it's vigorous and relatively heat-tolerant for our hot, dry summers, matures quickly enough to produce usable leaves in our shorter season with transplants, and performs well in fertile, well-drained soil with full sun—making it a reliable aromatic herb for home gardeners who want authentic flavor for cooking.

Accepting orders for 2026 gardening season until July 15, though harvests could be less productive.

Days to Maturity: Approximately 60-70 days from transplant to first major leaf harvest (leaves can be picked earlier and continuously; flowers appear around 70-80 days).

Sun Needs: Full sun with at least 6-8 hours of direct sunlight daily—essential for strong growth, intense flavor oils, and lush foliage in Utah's intense summer conditions (partial afternoon shade can help if heat causes quick bolting).

Season Type: Warm-season annual; frost-sensitive—transplant only after soil warms to 70°F+ and all frost danger passes (mid to late May in the Salt Lake City area).

Plant Habit & Support: Upright, bushy plants 18-30 inches tall and 12-18 inches wide; no support needed, but pinch tops regularly (when 6-8 inches tall) to encourage branching and bushier growth—space 8-12 inches apart for airflow.

Other Notes: More bolt-resistant than some Thai basils but still bolts in extreme heat; watch for aphids, slugs, or fungal issues like downy mildew—good airflow, avoiding overhead watering, and organic mulch (like straw or compost) help prevent problems; regular harvesting (pinch leaves or cut stems above a node) promotes more production and delays flowering.

Best Planting Method: Transplant when nights stay above 55-60°F and soil is warm. Space plants 8-12 inches apart in rows or beds; plant at the same depth as in the pot. Amend soil with compost for fertility and excellent drainage—raised beds are ideal in heavier or alkaline Utah soils to prevent rot and support root health. Organic mulch (such as straw, compost, or grass clippings) around plants retains moisture, moderates soil temperature, and suppresses weeds.

Watering Needs: Keep soil consistently moist but not waterlogged (about 1-1.5 inches per week)—even moisture supports tender leaves and prevents wilting or bolting; drip irrigation or base watering is best in dry Utah air to keep foliage dry and reduce disease risk. Mulch helps maintain steady moisture during hot spells; containers dry out faster, so check daily and water more frequently in summer heat.

Fertilization Needs: Incorporate compost or balanced organic fertilizer at planting for nutrient-rich soil. Basil is a moderate feeder—apply a light side-dressing with a balanced or nitrogen-rich organic option (like compost tea or fish emulsion) every 2-4 weeks to encourage leafy growth, but avoid excess (especially high nitrogen) to prevent reduced flavor intensity or leggy plants. Harvest frequently by pinching or cutting stems just above a set of leaves to promote bushiness and continuous fresh supply—regular picking keeps flavor at its peak and extends the productive season until frost. It's great for containers.

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