Thai Basil Seeds – Bai Horopa, Heirloom Asian Herb (Ocimum basilicum)

5,000 Years of Culinary Heritage — The Licorice Basil of Asian Cuisine

Thai Basil (Ocimum basilicum var. thyrsiflora), known as Bai Horopa or Rau Húng Quế, 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 under heat (unlike Italian sweet basil), Thai Basil transforms stir-fries, curries, pho, and spring rolls into authentic, restaurant-quality dishes. Non-GMO, open-pollinated, heirloom seeds grown and packed in the USA.

Why Grow Thai Basil?

• Heat-Stable Flavor: Unlike Italian basil, Thai Basil’s anise-licorice flavor withstands high-heat cooking — essential for wok stir-fries, curries, and soups.
• Beautiful Garden Plant: Deep purple stems and maroon flowers make this one of the most ornamental basils available. Bees, butterflies, and birds are drawn to it.
• Prolific & Bulk-Friendly: 1 oz (~16,500 seeds), 4 oz (~66,000 seeds), 1 lb (~264,000 seeds) — great for market growers and herb gardens alike.
• Authentic Heirloom Variety: Untreated, pesticide-free, and open-pollinated — save seeds year after year.
• Maturity: 65–90 days. Warm season annual, Zones 4–9.

Growing Guide

Plant seeds in a warm, sunny location after the last frost, or start indoors 6–8 weeks before the last frost. Keep soil moist (minimum 65–70°F soil temperature). Fertilize as needed. Harvest older leaves regularly and pinch flower buds for continuous growth. Do not grow below 50°F — cold damages leaves and reduces flavor.

Select your desired size from the available options above.