As its name suggests, this species of basil grows naturally in Southeast Asia.
It is distinguished by its elongated, pointed, medium-green leaves, borne on very dark wine-red stems that terminate in spikes of purplish-pink flowers. These leaves have a spicy flavor reminiscent of tarragon, anise, or even clove.
Highly prized in Thai cuisine, it enhances soups, stir-fries, and spicy dishes. It produces particularly well in hot weather and in containers, but must not be allowed to dry out.
Days to harvest: 65
Packet of 200 seeds
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