Bright lemon flavor and distinctive red veins.
Thread-like leaves add delicate pungency to dishes calling for onions.
Compact, dome-shaped Greek basil.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Spicy, bright green, intricately lobed leaves.
Medium-green serrated leaves with bright purple stems and leaf margins.
Ornamental, flavorful Thai type with larger leaves and showy flowers.
Bright green, intricately serrated leaves with spicy flavor.
Dark green, spoon-shaped leaves with mild flavor.
Bolt tolerant, widely adaptable with open habit suited for heads.
Spicy flavor, attractive purple stems, and green leaves.
Bright red Lollo type with good head size, frilly, fan-shaped leaves.
Feathery leaves add delicate dill flavor and visual interest.
Uniform, reliable, and attractive red butterhead.
Sweet-flavored shoots are an attractive bright-yellow when blanched.
Hybrid version of French heirloom Marmande; among the best in flavor.
Wild arugula variety popular with chefs; also known as 'Wild Rocket.'
Dark green hybrid tatsoi for bunching or baby leaf.
Broad, thick green leaves with mild cucumber flavor.
Striking red leaves with bright green interior for stunning contrast.
Finely textured leaves for a delicate presentation.
Semi-compact Genovese, highly resistant to downy mildew.
Fast-growing with great color contrast for mixes.
French type with oval-shaped green leaves and zesty lemon flavor.
Feathery leaves add delicate dill flavor and visual interest.
Improved strain of standard Genovese basil.
Crunchy, baby-leaf red romaine with narrow petiole.
Darkest purple mustard with mildly spicy flavor.
Dark purple leaf with bright green stem.
Shiny green leaves, traditional basil flavor.
Purple, lime, and dusty-green leaves with sweet-spicy flavor.