Thai

Family: Lamiaceae Herb

Planting Schedule

Provide your location or planting zone to unlock dates and add Thai to a garden.

Fragrant, peppery-sweet leaves unfurl with a vivid, fresh-green glow—Thai Basil’s signature aroma rises instantly, with a hint of clove and a gentle anise lift.

The foliage is tender yet substantial, forming a compact bush that stays lush through warm weather, offering flavorful leaves with a lightly crisp texture. Grow Thai Basil for bold, aromatic fresh use and for fragrant sauces, quick stir-ins, and pickling-style infusions where its distinctive perfume truly shines.

Light: Full SunMaturity: 60 DaysHabit: Bush

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Thai Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Apr 20th	Jul 20th	Sep 18th – Aug 1st
Zone 2a	Apr 13th	Jul 13th	Sep 11th – Aug 29th
Zone 2b	Apr 3rd	Jul 3rd	Sep 1st – Aug 25th
Zone 3a	Apr 3rd	Jul 3rd	Sep 1st – Sep 1st
Zone 3b	Apr 7th	Jul 7th	Sep 5th – Sep 21st
Zone 4a	Apr 3rd	Jul 3rd	Sep 1st – Sep 24th
Zone 4b	Apr 1st	Jul 1st	Aug 30th – Sep 27th
Zone 5a	Mar 27th	Jun 26th	Aug 25th – Sep 30th
Zone 5b	Mar 23rd	Jun 22nd	Aug 21st – Oct 5th
Zone 6a	Mar 20th	Jun 19th	Aug 18th – Oct 10th
Zone 6b	Mar 14th	Jun 13th	Aug 12th – Oct 16th
Zone 7a	Mar 9th	Jun 8th	Aug 7th – Oct 20th
Zone 7b	Feb 27th	May 29th	Jul 28th – Oct 28th
Zone 8a	Feb 18th	May 20th	Jul 19th – Nov 5th
Zone 8b	Feb 9th	May 11th	Jul 10th – Nov 12th
Zone 9a	Jan 23rd	Apr 24th	Jun 23rd – Nov 26th
Zone 9b	Dec 29th	Mar 30th	May 29th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	7

Culinary Notes

Chef's Note

Thai basil brings a distinctly perfumed, clove-and-anise punch that ordinary sweet basil can’t mimic, especially when used late for maximum aroma. Tear rather than chop—its lightly crisp texture holds up to heat and the fragrance rides the dish instead of fading into it.

Best Uses

Thai-style stir-fries where the leaves get tossed in at the last moment so the anise-clove stays vivid
curry broths and quick reductions—add off-heat or for a minute to keep the fragrance intact
fresh torn-leaf salads and herb piles with a bright, peppery bite
pickling-style infusions where the aroma threads through vinegar or brine

Flavor Profile

peppery-sweet basil aroma clove-and-anise perfume lightly crisp, tender leaves slightly warm, savory lift

Kitchen Pairings

fish sauce lime chili coconut milk brown sugar soy sauce

Frequently Asked Questions

What pest or disease problem commonly affects Ocimum basilicum (Thai basil), and what should I do?

Thai basil (Ocimum basilicum) is frequently hit by downy mildew and by aphids, especially in humid conditions. Improve airflow by spacing plants and watering at the base (not overhead), and remove any leaves showing yellowing patches or fuzzy growth. For aphids, spray a strong jet of water to knock them off, then repeat every 2–3 days until numbers drop.

How often should I water Thai basil during its main growing phase, and what soil moisture should I aim for?

During active growth (roughly weeks 3–8), keep soil consistently moist but never waterlogged—aim for the top 1 inch of soil to dry slightly between waterings. In full sun, this often means watering about 1–2 times per week, but only when the top inch feels dry. If leaves wilt in the afternoon and rebound by evening, you’re likely under-watering; if stems stay soggy or leaves yellow, reduce frequency.

How can I tell when Thai basil is ready to harvest?

Begin harvesting around 50–60 days after sowing when plants are well branched and have developed multiple sets of true leaves. Take the top 2–4 inches by pinching or cutting just above a leaf pair to encourage bushy regrowth, and avoid removing more than about one-third of the plant at a time. Leaves are most flavorful just before flowering; once flower spikes start forming, new leaf production slows.