Organic Thai basil, botanical name Ocimum basilicum, is an exotic, oriental alternative to the classic green Basil. Its seeds develop small green leaves, more or less dark depending on the light under which they are grown. Like all varieties of Basil, it grows rather slowly and does not develop much height; however, these small leaves, which contain a delicate flavour with an aniseed and liquorice aftertaste, will fully satisfy your expectations from the first taste.

Producing organic Thai basil sprouts is quick and easy, even at home.
Thai 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 Thai Basil microgreens, cutting them as close to the root as possible, and enjoy them.

Organic Thai Basil microgreens, with their delicate flavour and liquorice aftertaste, 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 classic Genoese pesto: a mouth-watering fresh and flavoured novelty.

Organic Thai 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.