Siam Queen Basil, botanical name Ocimum basilicum, is a popular variety used in South East Asia. Compared to Thai Basil, it has a more peppery and spicy aftertaste and its plant needs more space to grow at its best. Due to the refined and exotic appearance of its green leaves with purple stems, it is often used for decorative purposes, not only in vegetable gardens but also in cooking.

Producing organic Siam Queen Basil sprouts is quick and easy, even at home.
Siam Queen Basil, like all other variants of the same family, has a mucilaginous seed: this means that when it comes into contact with water, it develops a mucous membrane around it to ensure proper and constant moisture throughout germination. Therefore, we advise you not to soak the seeds, not to plant them too densely and not to water them too much, especially in the first days of growth.
Keep the seeds in the dark by watering them about a couple of times a day until they have fully germinated after 4/5 days. After that, place them in sunlight until they are ready to be harvested: this will ensure that they develop the best possible flavour and aroma.
After about 20 days you can harvest your Siam Queen Basil microgreens, cutting them as close to the root as possible, and enjoy them.

Siam Queen Basil microgreens, with their aromatic flavour and an aftertaste of liquorice and cloves, are the ideal addition to enhance your dishes, such as salads, soups and fish or meat dishes. Or try substituting it for basil leaves in the classic pesto alla Genovese: a mouth-watering fresh and flavoured novelty.

Organic Siam Queen Basil seeds may contain traces of soy, mustard, wheat, gluten and grasses.
Store the seeds in a cool and ventilated place, with temperature between 8° and 20° C, away from weather, humidity changes and sunlight.