Siam Queen Basil (Ocimum Thyrsiflora)

Siam Queen Basil (Ocimum thyrsiflora): the most intense Horapha, probably the oldest Thai basil cultivar, later replaced by common Thai basil, less invasive and suitable for all palates. Here, the thick, fleshy leaves, a deep green streaked with purple, have a penetrating aroma of dried spices such as cardamom, star anise, and cloves; the licorice is overlaid with strong balsamic notes, sweet and pungent, like cinnamon, resulting in a particularly invasive and arrogant flavor. It's not for everyone, but once you get used to it, it will create unique dishes with a distinctly exotic taste that your guests will never forget. It's also wonderful in herbal teas, with a rich aroma.

 In the field: the plant is vigorous, preferring full sun, protected by the anthocyanins present in the leaves and stem. It has average water requirements; not particularly cold-weather tolerant, it will grow vegetatively until severe cold. It adapts well to all soils.
The plant reaches a meter in height, with large inflorescences ranging from pink to purple. Remove them from plants intended for consumption and leave them to reproduce the seeds of the following seasons.

 From what we've seen in other descriptions, Asian and African basils are less demanding than Italian varieties; in reality, this is mostly a perception. Italian basils are often purchased as seedlings, which are most often F1 hybrids. Thanks to heterosis, these develop hybrid vigor, are more resistant to certain plant diseases, and are less likely to bolt (the seed is sterile or will yield a random product; they cannot be propagated indoors).