<p>This fragrant variety is a must for authentic Thai cuisine, especially with fish, soup and beef dishes. The young shoots can be harvested regularly over a period of 4 months. The leaves can also be used raw as a side dish and are an important ingredient in spicy soups and curries. It is also a very beautiful ornamental plant with purple flowers nestled in the green leaves. Approx. 400 seeds/g.</p><p>CULTURE: Do not be in a hurry to plant basil. Plants are usually started indoors 5-6 weeks before night-time temperatures outside are consistently above 10C (50F), which can be early June. So start indoors late April or thereabouts. Sow seeds uncovered, lightly pressed into a sterile starting mix. Transplant to the garden in full sun in rows 60-100cm (2-3.75 ft) apart and thin plants to 30cm (1ft) apart. Basil also does well in containers. Regular watering is needed, as basil will not tolerate drying right out. <br>HARVEST: For culinary use, harvest basil just before the flowers appear. Keep harvesting the growing tips to produce a bushy plant. For a large harvest, you can cut off as much as half the plant at once. To keep the highest quality of oils in the leaves, quick-drying in a food dehydrator or microwave works well. Leaves can also be frozen. For ornamental use, let the flowers develop and use them fresh or in dried arrangements.</p>
