Ocimum basilicum var. thyrsiflorum (L.) Benth.
| Family: | LAMIACEAE |
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| Sub-Family: | Not available | ||||
| English Name: | Thai Basil | ||||
| Synonym: | Not available | ||||
| Common Name: | Not available | ||||
| Flowering & Fruiting Period: | August - September | ||||
| Distribution: | Native to South East Asia | ||||
| Habitat: | Cultivated | ||||
| Uses: | Leaves edible and used as a flavouring agent. Leaves used to make tea. Whole plant is medicinal. | ||||
| Key Characteristics: | Thai basil is sturdy and compact,growing up to 45cm (1.48ft), and has shiny green, slightly serrated, narrow leaves with a sweet, anise-like scent and hints of licorice, along with a slight spiciness lacking in sweet basil. Thai basil has a purple stem, and like other plants in the mint family, the stem is square. Its leaves are opposite anddecussate. As implied by its scientific name, Thai basil flowers in the form of athyrse. The inflorescence is purple, and the flowers when open are pink. | ||||