Herbs

Basil - Amethyst Improved
The darkest purple basil we've seen. Nice, thick, turned-down leaves like the classic Genovese. This almost-black basil is a real stunner.

Basil - Cinnamon
Sweet cinnamon aroma. Distinctive violet stems, veining, and flower bracts with lavender blooms and 2" long leaves. Beautiful in casual flower bouquets.

Basil - Genovese
Traditional Italian basil. Authentic flavor and appearance. Tall and relatively slow to bolt with large, dark green leaves about 3" long.

Basil - Sweet Thai
Authentic Thai basil flavor. Try it as a flavorful garnish for sweet dishes. Green, 2" long leaves have a spicy anise-clove flavor. Attractive purple stems and blooms.

Basil - Sweet
Sweet basil, with its wonderful aroma and flavor, is one of the most popular and widely grown herbs in the world. This basil has a warm, resinous, clove-like flavor and fragrance. The flowers and leaves are best used fresh and added only during the last few minutes of cooking.

Basil - Red/Rose
Description coming soon.

Basil - Red Ruffled
Large, ruffled leaves. Good for garnishes or as an ornamental garden plant. Small percentage of plants are green. 3" long leaves.

Basil - Rosie
Intense dark purple-red color and it has a mild and aromatic basil flavor which sets it apart from green basils.

Basil - Thai Magic
This variety produces large and bright leaves, which are very popular in Thai food. Large young leaves and stems have very pleasant flavor that is milder than other varieties.

Cilantro
Has glossy parsley-like foliage that at times makes it hard to tell the difference between parsley and cilantro at the produce market. All you need to do is smell the light pungent aroma, and you’ll know the difference. Cilantro leaves are used in Mexican, Middle Eastern and Asian cuisine.

Dill
Dill is one of the few herbs where both the seeds and the leaves are used in cooking. The green leaves are feathery and light in appearance and their sweet flavor goes extremely well with many dishes.

Lemon Grass
Lemon grass is a native of India, and is widely used in Thai and Vietnamese cooking. This aromatic herb is used in Caribbean and many types of Asian cooking and has become very popular in the United States.

Mint
Crisp and clean, mint is one of the most popular flavorings, and is known for its all-around healing properties! Mint makes some of the best herbal teas, is a great addition to desserts and compliments most vegetables!

Oregano
Heavy oregano aroma; great for pizza and Italian cooking. Characteristic dark green leaves with white flowers. Medicinal: In tea for indigestion .

Parsley - Curly
Outstanding sweet flavor lends itself to many culinary uses. Petite, dark green leaves make an attractive fresh garnish .

Parsley - Flat/Italian
This Italian flat-leafed parsley has, of course, flat leaves, which distinguish it from the better-known curly-leafed parsley. At first the foliage might be easily confused with cilantro. However, its flavor is distinctly parsley, and it is favored for its deep flavor, which some say holds up better in cooking than curly parsley.

Rosemary
Popular for potted plant sales and with chefs. Medicinal: In tea to treat headaches. Stimulates circulation.

Sage
A staple of the herb garden. Wide variety of culinary uses. Lovely, small lavender flowers appear in early summer.

Thyme
Spicier, more pungent flavor than German Winter in a smaller plant.