Sweet Thai Basil



5-10 days



64 days



8-12 weeks

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Care & Harvest

💡Temperature: Prefers warmer temperatures (70-85F).


✂️ Pruning: Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod. For bushier growth, regularly harvest at the stem above the growth nodes (see Harvest below), and pinch off flower buds as they appear.


🔎 Plant Health: Aphids and spider mites are a common pest, but you can use our prevention and treatment tricks to keep pests at bay! 


🌿 Harvest: Harvesting frequently helps prolong the plant’s life. After plants have become established, harvest regularly and remove flower spikes to delay your basil running to seed. Cut mature leaves as needed, or harvest the entire plant. If harvesting the whole plant, leave 4-6″  behind to continue growth. Flowers are edible and can be included in the harvest. Do not store harvested greens at a temperature less than 50°F to optimize shelf life.


Quick Facts

Sweet Thai Basil is commonly found in Southeast Asia and boasts a slightly spicy anise flavor. Because of the intense flavor, it is sometimes called Anise Basil or Licorice Basil. Thai Basil is ubiquitous in Vietnamese and Thai cuisine and is often used in pho, pad thai, and curry.

Sweet Thai Basil contains the vitamins K, A, C, and the minerals magnesium, calcium, iron, and potassium. Terpenes (including bergamotene, farnesene, and caryophyllene) construct the signature spicy Thai Basil fragrance and flavor. Methyl-eugenol, a potent anti-inflammatory, antiseptic, and analgesic lends notes of clove.

Sweet Thai Basil has an intense spicy basil flavor with notes of clove and anise. Fresh leaves can be added to traditional Vietnamese and Thai dishes for an incredible, authentic flavor. Substitute Sweet Thai Basil for Genovese Basil to add a subtle licorice flavor to your traditional dishes. The flowers are edible and can serve as a beautiful garnish in coolers or mixed drinks.

Harvest to Plate Recipe

How To Cook Sweet Thai Basil


  • 1 large Italian eggplant , or 2 medium Japanese or Chinese eggplants
  • 1 green bell pepper , thinly sliced
  • 1 red bell pepper , thinly sliced
  • 1 yellow bell pepper , thinly sliced
  • 1 white onion , halved and thinly sliced
  • 14 oz firm tofu , block
  • 2 cloves garlic , minced
  • 4 tbsp cooking oil , such as coconut, grapeseed, or avocado
  • Gardyn Thai Basil leaves (to flavor)

For the sauce:

  • 4.5 tbsp hoisin sauce , see notes below for brand recommendations
  • 1/2 cup tamari , or soy sauce
  • 1/4 cup water
  • 2 teasp chili sauce , such as Huy Fong Chili Sauce
  • 2 tsp corn starch
  • Kosher salt
  • ¾ cup olive oil


Prepare the Eggplant:

  1. Cut off the top and bottom tips, and slice the eggplant lengthwise into 3/4-inch thick slivers.
  2. In a large non-stick pan or stainless steel pan, heat 2 or 3 Tbsp of cooking oil on medium heat.
  3. Add the eggplant pieces and toss to coat them in oil. Add a little amount of water, reduce heat to low-medium, cover, and stir regularly to cook.
  4. The eggplant is done once it is tender, but still firm so it holds shape. Turn off the heat and set aside in the pan.

To Prepare the Tofu & Veggies:

  1. Cut the tofu block in half. Place each half in a clean paper towel one at a time and squeeze gently to remove excess storage liquid
  2. Cut the tofu into 1/2-Inch cubes and pan fry on medium-high heat with 2 Tbsp cooking oil (in a separate non-stick frying pan).
  3. Turn the tofu frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu), combine with eggplant.
  4. In the non-stick frying pan used for the tofu, add 1 tbsp cooking oil and heat on medium-high. Add the thinly sliced onions and bell peppers. Saute until they are cooked but still crispy. Add the minced garlic half way through. When done cooking add it to the eggplant and tofu.

To Prepare the Dish:

  1. Whisk all ingredients listed under sauce above. Mix until all the cornstarch has dissolved. Add more chili sauce if you prefer additional spice.
  2. Heat the pan containing eggplant, tofu, and veggies once more.
  3. Once the pan is hot, add the sauce, turn down the heat to low-medium and mix frequently until the sauce slightly thickens and coats the eggplant and veggies. This should only take a few minutes.
  4. Turn off the heat and add some freshly chopped Thai basil. Mix once more and serve hot with some cooked quinoa or brown rice!

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