Thai Basil Seeds | Ocimum basilicum var. thyrsiflora | Bai Horapa | Heirloom Asian Herb | Heat-Stable

Thai Basil Seeds – Ocimum basilicum var. thyrsiflora | Bai Horapa | Heirloom Asian Herb

Thai Basil (Ocimum basilicum var. thyrsiflora), known as Bai Horapa in Thai and Ràu Húng Quế in Vietnamese, is the essential basil of Southeast Asian cooking — cultivated for over 5,000 years and irreplaceable in Thai, Vietnamese, Indonesian, and Taiwanese cuisines. With its deep purple stems, glossy dark-green leaves, and distinctive anise-licorice flavor that holds up beautifully under heat (unlike Italian sweet basil, which wilts and loses flavor when cooked), Thai Basil transforms stir-fries, curries, phở, and spring rolls into authentic, restaurant-quality dishes. Non-GMO, open-pollinated, heirloom — save seeds year after year.

Why Grow Thai Basil?

• Heat-stable flavor: Thai Basil’s bold anise-licorice character withstands high-heat wok cooking, curries, and soups where Italian basil would fade — the key reason it is used across Southeast Asian cuisines.
• Ornamental garden plant: Deep purple stems, glossy dark-green leaves, and striking maroon flower spikes make this one of the most beautiful basils to grow. A strong pollinator plant — bees, butterflies, and hummingbirds are drawn to it.
• Prolific producer: Harvest leaves regularly and pinch flower buds to maintain continuous, bushy growth throughout the season.
• Authentic heirloom: Untreated, pesticide-free, open-pollinated seed — seed-saving friendly.
• Maturity: 65–90 days. Warm-season annual, Zones 4–9.

Seed Counts by Size

• 200 Seeds • 1/4 oz (~4,100 seeds) • 1 oz (~16,500 seeds) • 1/4 lb (~66,000 seeds) • 1 lb (~264,000 seeds)

Culinary Uses

• Thai stir-fries — pad krapow, pad see ew, and basil fried rice
• Green, red, and Massaman curries across Thai and Indonesian cuisines
• Phở and other Vietnamese noodle soups — served fresh as a table herb
• Fresh spring rolls, summer rolls, and banh mi garnish
• Taiwanese three-cup chicken (san bei ji)
• Added fresh to salads, slaws, and as a garnish for Caribbean and fusion dishes

Growing Guide

• Starting indoors: Sow seeds 6–8 weeks before last frost, ¼ inch deep in warm seed-starting mix. Minimum soil temperature 65–70°F.
• Transplanting outdoors: Move outside after last frost when nighttime temperatures stay above 50°F. Thai Basil is cold-sensitive — even brief cold exposure damages leaves and reduces flavor.
• Direct sowing: Sow directly outdoors in warm soil after last frost in a sunny, sheltered location.
• Sun: Full sun preferred. At least 6 hours of direct sun daily for best flavor and growth.
• Watering: Keep soil consistently moist but not waterlogged.
• Harvesting: Harvest older leaves regularly from the outside of the plant. Pinch flower buds as they appear to redirect energy into leaf production and extend the productive season.
• Overwintering: Bring containers indoors before frost — Thai Basil thrives year-round as a houseplant in a warm, sunny window.