Coriandrum sativum

100 seeds/pack  |   45 days

This zesty herb has quite a reputation. Loved by most and loathed by a few. Many say that no salsa is complete without cilantro. Others love the seeds, called coriander. Sow seeds in September for harvest through the winter and into the spring. Or sow in early spring for spring harvest. If you must have cilantro with your salsa, try drying it, freezing it or planting in succession in the shade for summer harvest. Annual.

Ocimum basiclicum

150 seeds/pack; 65-75 days

Perfect for pesto or any recipe that calls for sweet basil. Each plant grows into a thigh high bush of the good stuff. Classic sweet basil taste. Heirloom.

Petroselinium crispum

150 seeds/pack | 70 days

This fantastic culinary herb is high in vitamin E. Parsley is a biennial and will only 'go to seed' after it has been through a winter period. Cut and come again all year long! Biennial.

Ocimum basilicum

100 seeds/pack  |  60 days

We originally grew this basil as a seed contract for a larger seed company and fell in love with it. Dark purple leaves are large and slightly ruffled. The taste is comparable to sweet basil with a bit of a sharper bite. We find that it makes a great pesto on its own or combined with sweet basil. If you let it go to seed you'll be blessed by a multitude of labiate lavender flowers borne on upright stalks. Annual.

Ocimum sanctum

100 seeds/pack | 60 days |  Heirloom  

Imbibe the dried leaves of Holy Tulsi basil as a restorative lemony tea or use the sprigs in ceremony as they have been utilized for thousands of years on the Indian sub-continent. This Rama Tulsi basil is quick to set seed, so continue cutting the leaves to extend harvest.