On Sunday afternoon we’re hosting  a Thai cooking event with Sap

and Mick.  It’s always very exciting to have these experts at the

nursery, and I thought it would be useful to write about some of the

herbs that are essential to successful Thai cooking. You can grow all

of these very easily.

This is a lime tree that can be grown from cuttings or seed. The lime

is rough and bitter and the tree is quite thorny. But it is the leaves that

are used in abundance in Thai recipes. The zest of the fruit is also

used in making curry pastes. Like most citrus, Thai lime (known as

Mak-root in Thailand) should be given a full sun to part shade expo-

sure. Since most citrus isn’t cold hardy, Thai lime should be grown

in a container, so it can be protected in the winter. They are consi-

dered heavy feeders and should be given  frequent applications of

plant food, especially during the growing season (spring to fall). If

you have ever wanted to grow citrus, this is a good place to start.

This is a clump grass that is easy to grow and is used heavily in many

Thai recipes. It can grow to a height of 4 feet and loves a sunny expo-

sure. Lemon grass likes a deep soil, rich in compost, and a protected

spot away from the winter wind. After the first frost you should cut

it back and mulch it heavily. The fleshy part base of each stalk is used

for cooking. It should be minced finely and then ground in a food

processor. Lemon grass is used to make curries, soups, and teas.

An exotic ginger with greenish-blue leaves and the most beautiful

white flowers. It grows 4 to 5 feet in height and spreads via under-

ground roots or rhizomes. Galangal ginger, or kha as it is known in

Thailand, flourishes in the shade and requires some winter protec-

tion. If it is planted outside, it should be placed in a protected spot

and mulched heavily for winter. It also does well as an indoor plant.

Grown indoors, it should be given a sunny spot close to a window.

The fleshy rhizome of this plant can be harvested for use in soups

such as tom-khaa, and in stews.

Thai sweet basil (Ocimum basilicum var thyrsiflora)

Called horapa in Thai, this is an easy-to-grow summer annual herb

related to sweet basil. It has a paler green leaf with purplish color-

ation close to the flower bracts.  Like all basils, it enjoys a sunny

exposure and moist, well-drained soil. Basil always dies away after

the first bout of cold weather. However it can be grown in a sunny

kitchen window or garden room. One can also save the seed for next

spring’s planting. Thai sweet basil is used as a garnish for its aromatic

qualities.

This is also very easy to grow in the spring through fall garden. Its

leaves and flower bracts are purplish in color, adding a striking orna-

mental effect to the garden. Holy basil is always cooked before eating.

It is used for stir-fry and has a very aromatic, peppery flavor.

                                Happy gardening everyone!