Anethum graveolens

100 seeds/pack | 45 days

Dill is the classic flavoring used in many dishes and of course, pickles! Dill does best in cool weather so get it going in early spring and plant outside before last frost. Or in mild winter climates, plant in fall for harvest through the winter. When heat comes on dill will go to seed quickly. Use the seeds as a culinary spice and for your pickling needs. Dill produces bountiful feathery leaves with great flavor and thousands of seeds. Our dill easily topped out at seven feet tall. Biennial or 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.