Basil Thai Siam Queen

Botanical Name: Ocimum basilicum

Approx 250 seeds
Availability: In stock

Large vigorous and bushy plant producing large green leaves with spicy cinnamon aniseed aroma. More intense flavour than sweet basil and a must have for Thai and Vietnamese curries, stir fries, soups and salads. Late flowering variety, resulting in higher yields.

Product Specifications
How To Grow

Sow direct into growing position or in pots. A warm, sheltered position in full sun. Sow thinly and cover lightly with fine soil. Firm gently and keep moist. Care When large enough, thin to 15cm (6in) apart.

When To Plant Early Spring to late Summer, all year round in warm areas.
Harvest Pick leaves as required.
When to Sow/Plant Spring, Summer
Soil Type well drained

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

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Bangkok Minced Pork With Thai Basil

Bangkok Minced Pork With Thai Basil


  • 200 g ground pork
  • 2 tablespoons oil
  • 2 tablespoons red Thai chilli, pounded
  • 2 garlic cloves
  • 1 tablespoon
  • Oyster sauce
  • 1 ½ tablespoons
  • Fish sauce
  • 1 teaspoon sugar
  • ¼ cup water or ¼ cup stock
  • ½ cup Thai basil, fresh chopped


  1. In a hot pan, add the oil and stir fry garlic and chilli until fragrant.
  2. Add pork and continue to stir fry on medium heat until almost ready.
  3. Keep stir frying and add pork stock as needed.
  4. Add oyster sauce, fish sauce, sugar.
  5. Increase heat to high and add fresh Thai basil. Keep stir frying for few seconds.
  6. Serve with white basmati rice and fried eggs.