Siam Queen Thai Basil is a distinctive Southeast Asian basil prized for its rich green leaves, purple stems, upright growth, and spicy clove-and-licorice aroma. This flavorful herb brings authentic character to Thai stir-fries, curries, noodle soups, salads, and spring rolls. Grow it in a sunny garden or container and harvest fresh leaves regularly for an abundant supply throughout the warm season.

Germination Rate: 98%. Test Date: 2/25. TLM.

Texas minimum germination standard: None.

Culinary Uses

• Thai Stir-Fries: Add fresh leaves to pad kra pao and other wok dishes near the end of cooking to preserve their distinctive aroma.
• Curries: Stir into Thai green, red, and other Southeast Asian curries for spicy clove-and-anise flavor.
• Pho and Noodle Soups: Serve fresh leaves as a fragrant garnish for pho and other noodle soups.
• Fresh Salads: Tear leaves into salads, spring rolls, rice dishes, and fresh wraps for a bright aromatic lift.
• Infused Oils and Vinegars: Steep clean leaves in culinary oil or vinegar for a fragrant finishing ingredient.
• Herbal Infusions: Use fresh or dried leaves in a traditional culinary infusion and strain before serving.

Medicinal Uses

Siam Queen Thai Basil has a history in traditional herbal practices, where basil leaves are used in aromatic infusions and preparations. This product is sold as culinary herb seed and is not intended to diagnose, treat, cure, or prevent any disease. Consult a qualified healthcare professional before using Basil medicinally, especially if pregnant, nursing, taking medication, or managing a health condition.

Growing Directions

• Sunlight: Grow Siam Queen Thai Basil in full sun with approximately 6–8 hours of direct light each day.
• Soil: Use fertile, well-drained soil enriched with compost. Basil performs best when roots are not left in standing water.
• Planting: Start indoors 4–6 weeks before the last frost or direct sow after frost danger has passed and the soil is warm. Basil prefers soil temperatures around 65°F or warmer.
• Spacing: Space plants approximately 12–18 inches apart to allow the upright plants to branch and develop full foliage.
• Watering: Keep soil evenly moist without overwatering. Water at the base to help keep leaves dry and reduce fungal problems.
• Fertilizing: Feed with compost or a balanced fertilizer at planting, then follow label directions during the growing season. Avoid excessive fertilizer that can dilute flavor.
• Harvesting: Pinch or cut stems just above a leaf node and harvest from the top down. Regular harvesting encourages bushier growth.
• Flowering: Remove flower buds when you want to maximize leaf production. Leave selected flowers for pollinators or seed saving at the end of the season.

Order Siam Queen Thai Basil Seeds Today

Order yours today and grow your own fragrant Siam Queen Thai Basil for fresh spring and summer cooking.

Important Disclaimer

• Herbal Use Disclaimer: Information about traditional herbal uses is provided for educational purposes only and is not medical advice. Consult a qualified healthcare professional before using herbs medicinally.
• Variety Disclaimer: Natural variation may occur in leaf size, stem color, plant height, and flavor. Results vary with climate, soil, and gardening practices.
• Seed Storage: Store seeds in a cool, dry location away from direct sunlight. An airtight container helps protect seed viability.
• Planting Guidance: Basil is a warm-season herb. Plant after frost danger has passed and consult your local extension service for area-specific timing.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Siam Queen Thai Basil Chicken Stir-Fry

Bring your harvest to the table with tender chicken, sweet red pepper, and the fragrant clove-and-anise flavor of fresh Siam Queen Thai Basil. This recipe uses leaves harvested from mature plants, not the seeds in the packet.

Servings: 4. Prep time: 15 minutes. Cook time: approximately 12–15 minutes.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into small bite-size pieces
• 1 packed cup fresh harvested Siam Queen Thai Basil leaves, rinsed and dried; reserve a few for garnish
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1 small fresh chili, thinly sliced (optional)
• 2 tablespoons neutral cooking oil
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon brown sugar
• 2 tablespoons water
• Cooked jasmine rice, for serving

Directions

1. Prepare the basil and vegetables on a clean cutting board. Use a separate board for raw chicken, then wash your hands and clean utensils and surfaces thoroughly.
2. Mix the soy sauce, oyster sauce, brown sugar, and water in a small bowl.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for 5–7 minutes, stirring occasionally.
4. Add the bell pepper and cook for 3–4 minutes. Add the garlic and optional chili and stir for 30 seconds.
5. Pour in the sauce and stir for 1–2 minutes, until the chicken reaches 165°F in the thickest pieces, checked with a food thermometer. Add a splash of water if needed.
6. Turn off the heat and fold in the basil leaves just until wilted. Serve immediately with jasmine rice and the reserved fresh basil.

Kitchen Tip: Keep most leaves whole or roughly torn to enjoy their aroma. For a meat-free version, use firm tofu and a vegetarian mushroom stir-fry sauce instead of chicken and oyster sauce.

Storage: Refrigerate leftovers in shallow covered containers within 2 hours, or within 1 hour when temperatures exceed 90°F. Use within 3–4 days and reheat to 165°F.