What is Thai basil, what is it good for and how do you grow it at home?
Thai basil (Ocimum basilicum var. thyrsiflora) is an aromatic variety of basil typical of Asian cuisine, especially Thai, Vietnamese and Cambodian dishes. It is easy to recognise by its sweet, spicy aroma with notes of anise and liquorice, dark green leaves and purple stems.
Beyond the kitchen, it is also used in traditional medicine for its anti-inflammatory and antibacterial properties. It is rich in vitamins A and K, antioxidants and minerals such as calcium and iron, making it a nutritious addition to your diet.
Quick facts
- Germination time: 7–14 days
- Germination temperature: 22–28 °C
- Time to harvest: 60–80 days
- Primary effects: anti-inflammatory, antibacterial, immune support
- Vitamins/minerals: A, K, calcium, iron
- Effects on the body: improves digestion, strengthens resistance, supports skin health
Growing Thai basil at home
Thai basil loves warmth, plenty of light and slightly humid air. It can be grown in the garden, on the balcony or indoors. Provide 12–16 hours of light a day (LED) and a temperature of 22–28 °C. Indoors it thrives in smart gardens or larger pots with a nutrient-rich growing medium.
Planting Thai basil from seed
- Choose a pot or a smart planter with good drainage.
- Use a light, airy growing medium or our smart soil pods with nutrients.
- Sow the seeds on the surface and cover them lightly with a thin layer of growing medium.
- Keep the soil moist, but avoid standing water.
- Provide plenty of light and warmth – the plant grows best above 22 °C.
Growing in Simply and Aurelia smart gardens
Our SIMPLY and AURELIA smart gardens provide ideal conditions for growing Thai basil. Automatic watering and LED lighting ensure steady growth and aromatic leaves all year round – whatever the season.
How to harvest Thai basil so it keeps growing
- Regularly pinch off the tops above the second pair of leaves.
- This encourages bushy growth and new shoots.
- It is best harvested before flowering, when the aroma is at its most intense.
Common problems and solutions
| Problem | Possible cause | Solution |
| Yellow leaves | Too little light, too much water | Move to a brighter spot, reduce watering |
| Bitter taste | The plant has formed flower buds | Remove buds regularly before flowering |
| Weak growth | Too little warmth, lack of nutrients | Raise the temperature, add organic fertiliser |
| Pests | Aphids, whiteflies | Remove by hand, use natural repellents |
| Mould | Too much moisture, poor ventilation | Improve airflow and water moderately |
The difference between Thai and common basil
- Thai basil (Ocimum basilicum var. thyrsiflora): spicy-sweet aroma with notes of anise, used in soups, curries and Asian dishes.
- Genovese basil (Ocimum basilicum): the classic Mediterranean variety, ideal for pesto and sauces.
- Cinnamon and lemon basil: exotic varieties with warm and citrus notes, often used in drinks and desserts.
How to store Thai basil
- Keep fresh stems in a glass of water at room temperature.
- Freeze the leaves whole or chopped in olive oil.
- Dry in the shade for later use in teas and dishes.
- Infused oil – steep the leaves in olive or coconut oil.
- Do not keep in the fridge below 10 °C, as the leaves darken quickly.
Conclusion
Thai basil is more than an exotic herb – it is also a medicinal plant that strengthens immunity and supports digestion. Grown at home or in SIMPLY and AURELIA smart gardens, it lets you enjoy fresh, aromatic leaves all year round and give every dish the aroma of a true Thai kitchen.
