Ocimum basilicum Open-pollinated. Vigorous mulberry-tinted basil with anise fragrance makes a highly decorative tall bushy plant. Slow to bolt.
read more
Ocimum basilicum (70 days) Open-pollinated. Impressive yields from shapely plants well suited to pots or the field. Classic sweet Genovese flavor and a marvelously potent aroma. Resists powdery mildew.
read more
Ocimum basilicum (55 days) Open-pollinated. Bright, lemony and fragrant. Upright, mounded plants doesn’t get leggy. Delightful in salads, teas, desserts, marinades, lemonade and more.
read more
Ocimum basilicum (60 days) Open-pollinated. Purple stems and flowers of standard Thai, but displayed upon a strong bushy umbrella form with wide and beautifully ample flowers.
read more
Ocimum basilicum (70 days) Open-pollinated. The choice of many connoisseurs for making pesto. Leaves are slightly smaller and finer than Sweet Basil with more aroma and potency.
read more
Ocimum basilicum (70 days) Open-pollinated. The choice of many connoisseurs for making pesto. Leaves are slightly smaller and finer than Sweet Basil with more aroma and potency.
read more
Ocimum tenuiflorum (100 days) Open-pollinated. A superior strain of Tulsi or Sacred basil, with a more compact growth habit and more pungent sweet flavor.
read more
Ocimum basilicum Open-pollinated. Lettuce-leaf type has very large ruffled leaves suitable for rolling or stuffing. Flavor similar to sweet basil.
read more
Ocimum basilicum minimum (70 days) Open-pollinated. 8" and maintains a compact mound of light green leaves and white flowers. Its leaves are small, thin and strongly scented.
read more
Ocimum basilicum (70 days) Open-pollinated. The heaviest-yielding variety, recommended for drying, all-around great eating, and large-scale pesto production.
read more
Ocimum basilicum (70 days) Open-pollinated. The heaviest-yielding variety, recommended for drying, all-around great eating, and large-scale pesto production.
read more
Ocimum basilicum (60 days) Open-pollinated. An attractive 12-18" fine-leaved plant with purple stems, seed heads and flowers. Lends its distinctly strong licorice-anise basil flavor to Thai food.
read more
Loading...
Basil
About 600 seeds/g. Indispensable culinary herb, in cultivation for more than 3,000 years. By far our most popular herb.
Culture: Direct seed when soil warms in late spring or transplant after danger of frost in well-drained moderately rich soil. Young seedlings will damp off if heavily watered during cool cloudy weather. Water sparingly at first. Use row covers to enhance early season vigor and speed maturity. Thin to 8–12", top mature plants to induce branching and increase total yield. Harvest before plants blossom. Annual, absolutely intolerant of frost, damaged by temperatures in the mid-30s.
Diseases: Where so indicated our varieties have been sampled and found to be fusarium-free. While not a guarantee that the entire lot is fusarium-free, a negative test improves the odds. No samples were taken for varieties not so indicated.
