Thai Basil


Scientific Name:

Ocimum basilicum var. thyrsiflora

Chinese Name:


Common Names:

Anise Basil, Licorice Basil


Leaves: Dark green, shiny leaves often with purple veins

Stem: The purple stem is square in cross section

Flower: Purple inflorescence, flowers when they are open are pink 



The Thai Basil is widely cultivated in Asia, largely in Southeast Asia, India and Western China for culinary purposes. Popularity has increased in the West with the introduction of Asian cuisines.

Care Tips:

Soil / Media:

Thai Basils grow best in fertile, well-draining soil, especially indoors.


Allow the soil to dry before watering again. Indoors, avoid watering the leaves of the plant. Typically watering cycle is 2-3 times a week indoors.


If used for consumption, use organic fertilisers such as A and B solutions. Alternatively, you can use fish emulsion or seaweed solution, once per month.


Typically through stem cutting. Cut along stem, with 2 – 3 leaves. Dip cut into rooting hormone and place cutting in water, or in soil. Wait for 1 – 2 weeks for roots to emerge.

Taste Of Thai Basil

The Thai Basil is known to have a bold and spicy flavor, with hints of anise and licorice. It has a slightly sweet undertone that balances out its peppery notes. The flavor of Thai Basil intensifies when cooked, making it a popular choice for stir-fries, curries, and soups.

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