Thai Basil (Ocimum basilicum)
An ingredient in many Thai, Vietnamese, and Cambodian dishes, including curry and pho, Thai basil has a sweet flavor evocative of anise, licorice, and clove. In addition to being a culinary hero, Thai basil's rich purple stems and matte green leaves make it an excellent centerpiece for any windowsill.
Thai Basil likes to be cut! You can start trimming your plants approximately one month after planting. You may remove single leaves occasionally, but for more thriving growth, pinching off the whole tip is recommended - it will grow two new shoots in a week. Trimming your plant will also delay flowering and prevents the taste from becoming bitter. It is up to you - if you want to see Thai basil's flowers, do not cut your plant anymore. If you would like to keep harvesting its anise smelling leaves, continue trimming.
Basil is an annual plant and does not last forever. If it has been over twelve weeks and the plant looks aged, it is time to replace the pod.
