I did mention, either here in my blog or on Facebook, and I even shared some photographs there…
…of my Thai basil that it was growing rampantly. My friend, Peter, the boss of Payung, told me that I should trim away the flowers…
…so the plant would not know it is old and will not deteriorate and die soon.
I did that for a while but I started having more plants in my garden so I did not bother about those that have been around for a while with the intention of getting rid of some of the branches in the hope of propagating new growth. My friend, Mary, got wind of it and said that she would not mind taking them off my hands and asked me to let her have them for use in her Thai restaurant.
I cut half of one plant, a lot more where that came from, and sent the cuttings over to her restaurant that evening. I did not want to cut all at one go as I did not know how fast they would be able to use all the leaves and it would be such a waste to throw them away. I might as well cut bit by bit and send them over periodically.
That was when the ladies were out of town and I was alone so I decided to have dinner there. Of course I could not order anything from their regular menu as their servings are huge and I would not be able to finish everything. In the end, the true-blue authentic Thai chef, Jos, cooked me this…
…very nice tom yam fried rice with chicken wings…
…and lokan by the side. His own-made Thai chili sauce…
…was so good and went well with everything.
After I had finished, I asked one of the guys in their waiting staff how much it was but there was nothing in their computer system so I asked him to go and ask Mary who was chatting with some other diners there at the time, the perfect host that she is, making them feel comfortable and very much at home. She sent the reply that it was a special treat from Jos! Oh dear!!!
Thank you so much, Jos and of course, thank you to you too, Mary, for the very lovely dinner…
I will send more of my Thai basil leaves soon…and on a regular basis till I have trimmed away all my older plants.
FLAVOURS THAI KITCHEN is located on the ground floor of the ORCHID HOTEL, along Brooke Drive at its junction with Jalan Tunku Osman. You can use its main entrance at the back of the hotel building (facing Brooke Drive) or go through the lobby past the reception desk if you are using its hotel entrance.
...STILL CRAZY AFTER ALL THESE YEARS! 
Thai basil are easy to plant. Mine is growing rampantly too and never know have to trim away the flowers. Learn something new today. Never too old to learn as they say.
That was what Peter, the Payung boss, told me. I guess he knows best – he plants a lot and uses a lot in his dishes.
I guess you might have rich soil and lots of tropical rain where you are. Here, our soil is very sandy, and have to add compost, peat, fertiliser to grow anything. And the weather is very dry, too.
I guess it needs a bit of luck too. Some things do not seem to do so well like my rosemary – it died. That probably would grow well in your milder and cooler region.
Ooohhh…such pretty purple flowers! This must be of a different variety, not the usual ones as the color is much deeper. Yes, do pass on the basil to Mary as they are one of the essential ingredients in Thai cooking. She must be delighted to receive fresh supply from you. Organic some more 🙂
You can say that again! It’s organic all right, no chemical fertilisers, no pesticides. 100% healthy! I have not seen any other variety so I do not know if there is any difference but Andy, Peter’s sidekick at Payung, did pluck the leaves and smell the other day and he said that mine is different from theirs, more fragrant.
Wish I had green fingers, I can only admire plants, but no fate with them…
Me neither, nothing came out of many things I planted, many died but but some things simply appear and some grow well on their own. I guess it is just sheer luck. 😉