Common medicinal herb and ingredient in Thai teas, also known as Tulsi.
Finely-textured, intricate green leaves for adding mild celery flavor.
Dark green dill for container and baby-leaf production.
Shiny green leaves, sweet-spicy flavor.
Spring green dill for baby leaf and bunching.
Intricate green leaves with cilantro flavor.
Long, straight, white roots lend parsley flavor to soups and salads.
Standard cilantro, available in organic seed.
Excellent for adding distinct lemon flavor to desserts and cocktails.
Dark purple Italian Large Leaf type with high yields and great flavor.
Bright lemon flavor and distinctive red veins.
Spring green dill for baby leaf and bunching.
High-yielding Genovese basil for field production.
French type with oval-shaped green leaves and zesty lemon flavor.
Bright lemon flavor and distinctive red veins.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
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Standard Genovese type for containers.
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Beautiful basil with huge leaves.
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Multiuse Genovese basil with downy mildew and Fusarium resistance.
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Multi-seed pellets for precision sowing and convenience.
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Variable expression of purple, green, and variegated leaves.
Standard bunching dill.
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Eye-catching green leaves with red undersides.
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High-yielding Genovese type basil for field production.
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Traditional Japanese culinary herb with appealing, crunchy texture.
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Ornamental, flavorful Thai type with larger leaves and showy flowers.
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Ruffled, two-toned leaves with licorice flavor.
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Classic Italian basil variety with authentic flavor and appearance.
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Improved microgreen production over standard cilantro.
Shiny green leaves, traditional basil flavor.