Scientific name: Ocimum basilicum
Common name: Thai Basil
Thai basil is a type of sweet basil native to Southeast Asia that has been cultivated to provide distinctive traits. Its flavour is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil exhibits small, narrow leaves and purple stems, with a mauve (pink-purple) flower.
Although Vietnamese, Cambodians, and Laotians also use the Asian varieties of basil in their cuisines, the purple-stemmed, liquorice-flavoured leaves have come to be identified as Thai basil. It may be mistakenly called anise basil or liquorice basil, but it is different from the Western strains bearing these same names.
Reference made from Wikipedia - http://en.wikipedia.org/wiki/Thai_Basil
Light: Partial to full sunlight.
Water: Water when soil feels dry to the touch.
Fertiliser: Feed with organic fertiliser once a month.
Pot colour: Terracotta
Pot type: Clay pot with drainage hole
Pot size: Ø19cm x H17cm
Plant size: Vary in sizes