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Les semis de La Seigneurie

Thai Basil – Quebec Seeds | Les Semis de La Seigneurie

$200
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seeds
Fragrant and exotic Thai basil, essential for a flavorful kitchen!

Thai basil is an aromatic variety with a unique fragrance, featuring aniseed and slightly spicy notes. Widely used in Thai and Vietnamese cuisine, it adds an incredible touch to stir-fries, curries, soups (like pho), noodles, and wok dishes. More robust than sweet basil, it tolerates heat better and retains its aroma well during cooking. A must-have for those who want a bountiful garden… and recipes that are out of the ordinary.

Why choose Thai basil from Semis de la Seigneurie?

✅ Seeds produced in Quebec – Adapted to our climate, without chemical pesticides
✅ Unique aroma – Aniseed notes, slightly spicy
✅ Excellent for cooking – Retains its flavor better than sweet basil
✅ Very productive – Continuous harvest all summer long
✅ Perfect for pots – Balcony, terrace, small spaces

Culture in Quebec (zone 4b and above)

Start your seeds indoors 6–8 weeks before the last frost (mid-April) . Basil is very sensitive to cold: transplant after all risk of frost has passed, when nights are mild ( early June ). Plant it in full sun , in rich, well-drained soil, and water regularly. In a pot, it loves the warmth of a sunny balcony!

Producer's advice

💚 Pinch often – Cut the tips to stimulate branching
🌿 Remove the flowers – Prolongs leaf production (unless you want the seeds)
☀️ Full sun – More sun = more aroma
💧 Regular watering – No water stress (prevents tough leaves)
🪴 In pots: 1 plant per pot of 20 cm+ (or large container)

Culinary uses

Thai basil is perfect:
  • pho and Asian soups
  • curries (coconut milk, chicken, tofu)
  • wok-fried dishes, noodles, fried rice
  • spring rolls, salads
  • marinades and sauces (with lime, garlic, ginger)

🌱 CULTURE

Indoor sowing:

  • To start up 6–8 weeks before the last frost (mid-April)
  • Germination temperature: 20–25°C
  • Germination: 5–10 days
  • Depth : 0.5 cm
  • Bright light after sunrise

Transplantation:

  • After all risk of frost ( early June in Quebec )
  • Spacing: 20–30 cm
  • Soil: rich, well-drained, pH 6.0–7.0
  • Exposure : full sun
  • Excellent in a pot 20 cm+

Interview :

  • Water regularly (soil slightly moist)
  • Light fertilization with 2–3 weeks (especially in pots)
  • Pinch/harvest often
  • Remove the flowers to prolong the harvest

Harvest :

  • First harvest: 30–45 days after sowing (depending on conditions)
  • Harvesting continues until the first frosts.
  • Cut above a node to encourage regrowth
  • Best taste: harvest in the morning

Adaptation to the Quebec climate:

⚠️ Sensitive to cold (wait for mild nights)
✅ Excellent in pots on a warm balcony
✅ Very good performance in hot summers

🌟 MAIN FEATURES

Common name: Thai basil, Asian basil
Botanical name: Ocimum basilicum var. thyrsiflora
Type: Aromatic basil
Plant height: 30–45 cm
Days to maturity: 30–45 days
Colour: Green leaves, stems often purple, mauve flowers
Flavor: Aniseed, spicy, intense aroma
Cultivation: Garden or containers
Yield: High (continuous harvesting)
Special feature: Retains its flavor during cooking, perfect for Asian cuisine
Hardiness zone: Annual
Seed origin: Produced in Quebec by Les Semis de la Seigneurie
Free from chemical pesticides

💡 USAGE SUGGESTIONS

In the kitchen:
🍜 Pho and soups
🍛 Currys
🥢 Wok stir-fry
🥗 Spring rolls
🍗 Lime-garlic-ginger marinades

Storage: Fresh: Place the bouquet in a glass of water at room temperature
Frozen: chopped in oil (ice cube trays)
Dried: possible, but loses some of its aroma (freezing recommended)

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