Ocimum basilicum Open pollinated. Vigorous mulberry-tinted basil with anise fragrance makes a highly decorative tall bushy plant. Slow to bolt.
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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.
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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.
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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.
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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.
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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.
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Ocimum basilicum Open pollinated. Lettuce-leaf type has very large ruffled leaves suitable for rolling or stuffing. Flavor similar to sweet basil.
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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.
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Ocimum basilicum (70 days) Open pollinated. The heaviest-yielding variety, recommended for drying, all-around great eating, and large-scale pesto production.
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Ocimum basilicum (70 days) Open pollinated. The heaviest-yielding variety, recommended for drying, all-around great eating, and large-scale pesto production.
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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.
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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.
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