Thai Basil: The Licorice-Flavored Basil for Asian Cooking
Thai basil has a licorice-anise flavor and purple stems. It’s essential for Thai, Vietnamese, and Indian cooking. Grows like Genovese but tolerates heat better.
Thai basil holds its flavor when cooked — unlike Genovese, which loses flavor with heat.
Quick Facts
| Attribute | Value |
|---|---|
| Days to sprout | 5-10 |
| Days to harvest | 50-60 |
| Sun | 6-8 hours |
| Spacing | 8-12 inches |
| Height | 18-24 inches |
| Flavor | Licorice, anise |
Why Grow It
- Heat-tolerant. Better than Genovese in hot climates.
- Holds flavor when cooked. Good for stir fry, curry.
- Purple flowers. Beautiful and edible.
- Perennial in warm climates. Comes back in zones 10+.
How It Fails
Failure 1: Cold. Same as Genovese. Keep above 60°F. Failure 2: Overwatering. Root rot. Failure 3: Not enough sun. Leggy, pale leaves.
Comparison
| Variety | Flavor | Cook? | Heat Tolerance |
|---|---|---|---|
| Genovese | Sweet, anise | No | Low |
| Thai | Licorice | Yes | High |
| Holy | Clove, peppery | Yes | High |
| Lemon | Citrus | Sometimes | Medium |
Common Questions
Can I substitute Genovese for Thai basil? Not in Thai cooking. Flavor is different.
Does Thai basil lose flavor when cooked? No. That’s why it’s used in stir fry.
Can I grow it indoors? Yes. 6+ hours of light.
Are the flowers edible? Yes. Mild basil flavor.
How do I overwinter it? Take cuttings in fall. Root in water.
Is it the same as holy basil? No. Different species, different flavor.