Herbs used in Thai cooking

[vinodkumar]

I know nothing of your climate, but I can tell you that I grow all of the those herbs except for the Thai basil here in the subtropics with no trouble at all. Just remember that these are tropical plants - so think HEAT, SUN, WATER. Plenty of. Plus excellent drainage to release excess water.
They will grow in pots, but make sure they're big pots, because they'll all get very big. The lemongrass is a clumping plant - and it's difficult to divide when the clump gets very tight. Really, it can get HUGE!

Galangal and ginger are somewhat better behaved, but can spread a fair way. The leaves of galangal might get a bit sunburnt if the sun where you live is very fierce - I give mine a bit of shade in the afternoons of our summer.

Kafir lime - I've found it to be fairly slow growing, even though it's in the ground. I guess you could just keep it small by forever harvesting from it! I've not heard of any dwarf varieties.

As for the Thai basil, just keep taking cuttings from it, and that way you will have new plants coming on all the time. The leaves will freeze OK. Also, cut off the flowers as they appear, as with any basil - but it's a thankless task because they just keep happening as fast as you cut them off!

[MrGreen]

Thanks for the tips, I don't cook Thai food though. Well I don't cook at all..

But anyway, might come in handy for ingredients for another food. How's Thai food anyway, is it spicey, sweet?

[Biscombe]

Just got myself a Vietmanese Corriander plant, tastes a bit like corriander but It's really spicy! looking forward to cooking with it. Would love a Kafir lime plant. Thanks for the info vinodkumar.