Ocium basilicum. 60-70 days. An essential ingredient in many Thai dishes because of its classic sweet licorice clove flavor. Green leaves, purple stems and purple flowers form on compact plants that work well in containers. Received as a variable population, some plants are stout with larger, sweeter leaves that are less aromatic, while other plants…
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Ocimum basilicum. 65 days. A strain of Italian sweet basil that is more cool weather tolerant than other basil. As the name suggests, it is from the mountains of Northern Italy via the seed company Seeds Trust, formerly located in Montana. They report that Italian Mountain Sweet grows better than other basil varieties in Montana…
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Ocimum basilicum. 60-70 days. Strikingly beautiful, ruffled dark purple basil. Opalescent basil is both an ornamental and a culinary herb. Refreshing flavor profile is reminiscent of the anise-clove combo of Thai basil, while preserving some sweet Genovese-adjacent and fruity aromatics. Makes a great fresh herb topping for dishes such as Vietnamese phở, or use as…
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Ocimum basilicum. 60-70 days. A sweet Italian basil in the true Genovese style. Siracusa has a deep, sweet aroma that is oddly missing from some modern commercial basil. Bright green leaves are slightly smoother and less pointy than Italian Mountain Sweet. Flavor is delicious in pesto alla trapanese, aka Sicilian pesto, which uses almonds and…
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Ocimum africanum. This refreshing, citrus basil is a different species than its sweet Italian basil cousins, and is essential in certain South and Southeast Asian dishes. Thai Lemon basil is delicious with seafood, or as a more complex flavorful alternative to sweet basil in almost any dish. It is best when added towards the end…
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Ocimum africanum. 50-60 days. Tulsi / Sacred basil is one of the best herbs to grow for tea. It smells like paradise in a teacup and also in the garden when you walk by. When it’s flowering, all of the little pollinators think so too. The flavor is a little fruity with an accent of…
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