Ocimum basilicum Thai Basil 'Queenette' is native to Southeast Asia, particularly Thailand. This Thai basil variety is a compact and bushy plant, growing to a height of about 12-18 inches (30-45 cm). It is characterized by its glossy, green leaves with a slightly serrated edge and a spicy, anise-like flavor and aroma that distinguishes it from other basil types. 'Queenette' basil produces delicate, lavender-pink flowers, adding ornamental value to its culinary and aromatic appeal. It is a fundamental ingredient in Thai cuisine, often used in dishes like green curries, stir-fries, and spicy soups. It thrives in warm, sunny conditions and well-draining soil, making it a popular choice for herb gardens and culinary landscapes, adding an authentic Thai flavor to dishes and a fragrant presence to gardens. Annual
Germination
Ocimum basilicum, Thai Basil 'Queenette', can be easily grown from seeds. To initiate germination, start by sowing the seeds in a well-draining seed-starting mix or potting soil, pressing them lightly into the soil's surface. Basil seeds are relatively small, so they don't need to be buried deeply; a light covering of soil will suffice. Maintain consistent moisture by misting or using a gentle spray, ensuring the soil remains consistently damp but not waterlogged. Basil seeds require warmth for successful germination, so keep them in a warm location with temperatures around 70-75°F (21-24°C). Basil seeds typically germinate within 5 to 10 days. Once the seedlings have a few sets of true leaves and are sturdy enough to handle, they can be transplanted into larger pots or into the garden, spacing them about 12 inches (30 cm) apart. Basil is a relatively low-maintenance herb and is often grown in herb gardens, on windowsills, or in outdoor gardens for culinary, medicinal, and aromatic purposes.
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