Basil Seeds from around the world

The Wonders of Basil

We believe that basil is one of the most under-appreciated plants that everyone seems to know about, but rarely raise themselves. Basil is one of the easiest plants to grow, and requires very little attention. It is a care free garden plant, or it can be grown very easily inside in containers, or outside on the patio, where brushing against the leaves will release fragrance and make the biting bugs disappear. It makes great potpourri material, and will add fragrance to any bouquet.

Basil is a well-known culinary herb that's popular in many Italian dishes. But did you know that there are many other uses of this herb, including its use as a tonic to aid in digestion? It is thought to have a calming effect on the stomach and 1/2 teaspoon of dried or fresh basil leaf in water can often help sooth indigestion and alleviate feelings of fullness.

The most common use of basil is for cooking, such as in tomato sauce, pesto, or vinegars. But it also can be sprinkled over salads and sliced tomatoes, either whole or chopped. Leaves of the basil can be dried and stored until needed, meaning you should always have basil available!

To make oil for salads, pound the fresh leaves and mix with a good salad or vegetable oil. If freezing the leaves, coat them with olive oil first.

Check out the many wonderful Medicinal Benefits of Basil

In the landscape, don't merely relegate basil to the herb or vegetable garden. Consider planting it in scented gardens, or use it as edging along a bed or path that you'll brush past and release the aroma.

Or try mass plantings of basil in a border, plant in decorative outdoor containers, or grow in pots indoors, if you have lots of light. In ancient times, pots of basil on the windowsill were used to deter flies.

Other uses of basil include the cosmetic. Basil leaves add zest to a potpourri blend. Put fresh leaves in a hot bath as an infusion, for example. As a tonic, steep a few leaves in wine for several hours. Or steep in water as a tea to aid digestion. A drop of basil oil on shirtsleeves will help counteract mental fatigue.

Jim's Starting/Growing Notes Growing Inside: You can start basil seed inside any time of the year provided the seeds are in a constantly warm environment, they do not like cold soil temperatures at night when germinating. For a 4 inch pot, sow about 5 seeds a quarter inch deep in moist potting mix.
Once the seedlings have emerged, keep them in a lighted place but out of direct sunlight, then once the second set of leaves have fully formed, they can be moved to their final position, presumably a sunny part of the kitchen. Once the seedlings have reached a height of around 3 or 4 inches, pinch out the top most leaves as this will encourage the basil plant to produce lateral shoots, helping it to bush out.
As the plants continue to grow, remove any flower buds as they arise as this will signal a change in the flavour of the basil, making the leaves bitter and even unpalatable for some people. Flowering will also cause a significant reduction in the growth of new foliage, reducing the amount which can be used for cooking.

Growing Outside: Personally, I think all basil seeds should be started inside for best results, starting seeds about 6-8 weeks before the last frost. But, if you must start them outside directly in the soil, then sow the seeds in the garden after all danger of frost has passed and soil has warmed. Cover seeds about 1/4" deep and in a row, Grow in a rich, well-drained, soil and in full sun. Pinch the tip from the center shoot of Basil after it has grown for 6 weeks to force side growth and prevent early flowering. If flower stalks develop, simply snip them off.

Harvest the basil often. The trick to growing basil that is large and abundant is to harvest often. The more you harvest, the more the plant will grow. When harvesting, pinch off the stem right above where a pair of leaves are growing. After you harvest, two more stems will start to grow, which means twice the leaves next time you harvest! Remove flowers. Once a basil plant flowers, the leaves start to lose their good flavor. If you remove any flowers, the leaves will get their good flavor back in just a day or so.

Basil Seed ( Annual )

LET686 Culinary Blend

The Culinary Blend is the perfect basil blend for a kitchen herb garden, as it offers both sweet and savory types of basil. This delicious blend contains: Genovese, Corsican, Lemon and Lime basil. Enjoy this mix for drying, freezing or using fresh!

LET689 Lettuce Leaf

The Lettuce Leaf Basil has very large, hand sized, creased leaves that resembles a lettuce leaf, but has a great traditional basil flavor! This great production basil variety is favored among farmers and people who like a lot of basil due to its yields produces lots of foliage.

LET739 Tulsi Kapoor

Compact, mild sweet spicy coffee-like aroma, fast growing, purple flowered, ornamental or flavoring tea etc, resists downy mildew. A great container basil growing only 15 inches tall with a great aroma and flavor.

LET740 Chocolate Bubblegum

A unique basil with a great aroma. Chocolate spicy scent, vigorous erect shrublike plant from India, mildew resistant, toothed green leaf, creates a soothing tea.

LET739 Tulsi Kapoor

JB218 Clove Scented

This is a great new addition to your basil collection, it has so many uses, one of our favorites outside the normal basil use is for potpourri. The foliage of this Basil is scented like Cloves! It can be used as a food flavoring, tea, or simply a sweet-smelling, decorative addition to your herb garden!
Clove basil is highly aromatic, offering a clove-like scent with a hint of thyme and cinnamon. When the plant matures, it produces edible, though somewhat bitter, delicate white flowers. The leaves, by contrast, offer a sweet yet spicy, clove-like flavor. Easily grown in containers, it is very aromatic and grows in a somewhat bushy habit.

JB064 Rutgers Obsession DMR

New! Compact, downy mildew-resistant basil with a fresh look.
An attractive Italian large-leaf variety for discerning markets. Beautiful dark green, glossy leaves. High-yielding for field, greenhouse, and container production. Nice Italian aroma and flavor with slightly earthy, spicy notes. Leaves are medium size (2–2 1/2" long), flat, and pointed. Intermediate resistance to Fusarium and strong resistance to downy mildew. Bred by Dr. James Simon and Dr. Robert Pyne at Rutgers University. U.S. Utility patent 10,159,212.

JB017 Genovese Red Freddy ( Ocimum basilicum )

Marvelous dark red leaved Genovese, smooth broad leaf, same wonderful flavor as green, a real culinary eye catcher, grows about 21" tall.

JB001 Anise Basil ( Ocimum basilicum )

Anise scented, small olive-green leaf, purple stem, violet flowers, used in curry and spicy dishes.

FB122 Amethyst Basil ( Ocimum basilicum )

Darkest purple, almost black, turned down leaf like Genovese, 60 days.

JB051 Blue Spice Basil ( Ocimum basilicum )

F1 Interspecies cross, lemony vanilla scent, violet flowers, purple bracts, fuzzy leaf, great for salad or poultry garnish, or bouquet.

JB005 Boxwood Basil ( Ocimum basilicum )

Boxwood basil is named for its shape, like a little boxwood. It originated in France for making pesto, but unlike the large-leaved basils, Boxwood has tiny leaves and a tight, fine-textured form.
Like other basils, it likes warm weather and is easy to grow. Just clip stems as needed, trimming more before flowering if you need a lot of leaves at one time. Never remove all the leaves or cut back to the woody stems or you'll end up with a skeleton. The little leaves of this variety make it easy to sprinkle the fresh flavor of basil on just about anything.

JB006 Bush Basil ( Ocimum basilicum )

This is a dwarf plant with tiny fine, glossy leaves. Very compact and sturdy, bush basil has an almost bonsai-like appearance and it's aroma has hints of cinnamon, clove and anise. It is the preferred variety of basil to use when making pesto, especially in Liguria and Ligurians almost make a religion of their devotion to pesto sauce and its main ingredient, fresh basil.

JB007 Caesar Basil ( Ocimum basilicum )

Large 2-1/2" green leaves turn down, aromatic, well branched, slow bolting.

HR330 Cinnamon ( Ocimum basilicum crispum )

Spicy, cinnamon sweet fragrance. Makes a comforting tea and adds spice to recipes.

JB009 Cinnamon Bouquet Basil ( Ocimum basilicum )

For cutflower use, strong violet stems and veining, lavender flowers, great scent for bouquets, 64 days.

2921 Dark Opal Ornamental Basil ( Ocimum basilicum )

Start these Sweet Basil seeds for both color as well as flavor. This Basil herb variety is called Dark Opal. The leaves have a clove-like spiciness flavor which is a little too strong for pesto but great for almost any basil dish, and it's especially good for vinegars and oils.
This old time favorite Dark Opal Sweet Basil herb has been delighting gardeners and foodies alike for decades now. Lots of people grow it for its decorative qualities, but it is a culinary wonder. Use its large glossy, purple leaves with large sliced tomatoes for fun contrast and a perfect flavor match that has been used since the turn of the last century! Dark Opal Basil grows best in full sun, but make sure it is fully protected from wind and the elements.

JB062 Dolce Fresca ( Ocimum basilicum )

2015 AAS Edible Vegetable Winner. If there was an AAS category for an edible plant with ornamental value, this AAS Winner would fit that classification. Dolce Fresca produces sweet tender leaves that outshone the comparison varieties while maintaining an attractive, compact shape that’s both versatile and beautiful. Use the leaves as you would any Genovese basil and we hear it makes an excellent pesto.
After harvest, the plant was quick to recover and kept the desired ornamental shape that’s perfect for containers, borders or as a focal point. Great for gardeners looking for drought-tolerant, hearty plants, foodies interested in a new and better basil and anyone who wants that great Mediterranean taste added to their cuisine

2922 Dwarf Fine Bush Minette ( Ocimum basilicum )

Compact, small rounded leaf, grows 12" tall.

JB053 Dwarf Greek ( Ocimum basilicum )

An excellent basil for flavor and show, sweetly fragrant tiny leaves, tight compact bushes with uniform growth. Plants form an almost perfect ball, very stylish in containers.
Excellent as a garnish or seasoning for poultry, beef, stews, and soups. This variety is preferred by most chefs. Grows about 10" tall.

LET828 Everleaf Genovese ( Ocimum basilicum )

Bred for continuous harvesting. Intermediate resistance to Fusarium. 2–3" long glossy, cupped leaves with classic Genovese basil aroma. Best for live-plant or pot production and leaf/tip harvest. This very compact plant, with short spaces between leaves and branches, produces high yields of leaves and leaf tips. Harvesting for bunches is not recommended as extremely dense plants and short internodes make bunching difficult. Recommended seeding rate for containers: 2–5 seeds per 4" pot. Slower to flower than other varieties by up to 8 weeks.

JB015 Genovese ( Ocimum basilicum )

This classic basil has a concentrated flavor and fine sweet fragrance. It is uniform, slow to bolt, and is fantastic for seasonings, salads, garnishes and pesto. 70 days to mature, grows about 21" tall.

HR360 Basil, Holy ( Ocimum sanctum )

Holy Basil is a widely cultivated plant, it is a tender perennial, and in many areas is grown as an annual. Holy Basil is a bushy, aromatic herb that is native to Asia but now is grown in many warm climates world-wide. It has a pungent, peppery flavor and can be used as a culinary herb. There are two main types of Holy Basil: green-leaved and purple-leaved, this is the green leaved type.
Holy Basil plants are extremely important in the Hindu religion. In the Hindu religion the herb plants, called Tulsi, are worshiped morning and evening. As a medicinal herb, Tulsi Holy Basil is used to fight fevers associated with malaria, dengue fever, colds and flu by making a tea from the leaves. The Holy Basil teas also soothe sore throats, coughs, and respiratory ailments. Holy Basil is considered to be an adaptogen and helps protect the body against stress.

JB021 Holy Red-Green ( Ocimum tenuiflorum )

A gourmet mix of green (Sri) and red (Krishna) leaves, wonderfully flavored, grows about 12" tall.

IP211 Italiano Classico Basil ( Ocimum basilicum )

Italian heirloom, the Original Genovese strain, large green leaf, use for pesto, sauces, etc, wonderful old fashioned flavor.

HR320 Large Sweet Italian Basil( Ocimum basilicum )

Large Leaf Sweet Italian Basil is regarded as the essential variety for true Neapolitan cuisine, especially pesto. Sweet Basil plants are loaded with volatile oils, responsible for the heady aroma and strong flavor so essential to cooking. Like all Basil plants, it is easy to establish from herb seeds for the garden or to grow in a container on the patio.
This Basil grows 18 to 24 inches high and 12 to 15 inches wide. The dark green, shiny leaves grow up to 3 inches long. Pick the extra large leaves and use them fresh or dried in tomato dishes, pasta sauces, vegetables and soups. Basil is at its most flavorful when fresh. The best time to harvest is just as the plant starts to set flower buds, well before flowers bloom. Harvest leaves continually to encourage new growth. Pinch out growing tips to encourage bushier plants and to delay flowering.

HR350 Lemon Basil

Attractive, spreading silver-green plant with lemony aroma and flavor is great for potpourris, tea, chicken, fish, vegetables and herb vinegars.
Described as a combination of lemon and basil, this plant is most often used in herbal teas and stir-fry. Grows about 12 to 16 inches tall and is an excellent container plant.

H804 Licorice ( Ocimum basilicum )

Wonderfully scented like licorice candy, purple-green leaf, purple flower, grows about 12" tall.

JB024 Mammoth ( Ocimum basilicum )

Huge, palm size crinkled light green leaf, excellent for culinary use, grows about 15" tall.

JB061 Persian ( Ocimum basilicum )

Persian Basil is a large, vigorous plant that is a prolific producer of pleasant tasting leaves for your culinary adventures. Not only is the taste excellent, but the green foliage, sturdy branches, and large leaves make for a great ornamental plant.
An additional bonus is that this AAS Winner is late to produce flowers, which often make basil develop a bitter taste. Need one more reason to try Persian Basil? The bees were very active around this entry in the trials so you’ll also do your pollinator friends a favor having this basil in your garden.

JB035 Purple Osmin ( Ocimum basilicum )

Glossy dark purple 2" slightly ruffled leaf, sweet fruity taste, lilac blooms, 5 percent of plants will be green, 80 days, grows about 15" tall.

JB063 Purple Ruffles ( Ocimum basilicum )

1987 AAS Flower Winner. Purple Ruffles is a striking beauty that is both a distinctive ornamental and a delectable herb ( the scent and flavor of the leaves contain a hint of licorice and cinnamon ). It has very large, dark, shiny purple leaves that are ruffled and fringed.
Also great in containers or garden beds as an ornamental. Small percentage of plants are green. 3" long leaves. Height 16-20".

JB041 Sacred ( Ocimum sanctum )

This basil is a common sight in Indian temple gardens. The sacred plant has a sweet aroma which conjours up a distant memory of cloves. In Uruguay it is used as a fertility control. Best variety adapted to cool weather, resists spring frosts, grows about 12" tall.

2924 Sweet Dani ( Ocimum basilicum )

AAS, powerful lemon scent, large olive green leaf, great for culinary use, grows about 26" tall.

LET818 Everleaf Thai Tower ( Ocimum basilicum )

Everleaf Emerald Tower Basil is a beautiful herb that is known for its striking appearance and delicious flavor. This basil variety has a sweet, slightly spicy taste that is similar to traditional Genovese basil. It is commonly used in Italian cuisine, particularly in pesto sauces and other herb-heavy dishes.
Named for its unique growth habit which features tall, upright stems, the leaves of the plant are a vibrant shade of green and have a glossy, slightly ruffled texture. It is beautiful in pots, and this boldly flavored basil is slow to bolt. 65 days.

JB049 Thai Sweet Queen ( Ocimum basilicum )

A lovely basil that produces dark purple flowers on sturdy plants. The leaves are extra large and have a very strong, clove-like scent. Siam Sweet Queen was a AAS winner in 1997. It is very popular in Thailand and is known as Thai basil. Basil is a tender annual that comes from the Old World tropics. It prefers sunny locations and rich soil. Appreciates afternoon shade in hot, southern climates. Can be grown in containers indoors as well as outside. Culinary uses: Mediterranean, Thai and southeastern Asian cuisine; curries, fish and beef dishes. 59 days.

JB060 Thai Siam Queen ( Ocimum basilicum )

An All-America Selections winner for 1997, Siam Queen is more tender and intensely flavored than Sweet Basil. Its highly aromatic, licorice-basil aroma is more stable at high and extended cooking temperatures than other basils. Commonly used in Thai cooking as well as Italian recipes.

TPF232 Simply Try Basil( Multi-seed pellets )

New! The easiest way to grow basil, each pellet contains a mix of Genovese, Serrated Leaf, and Red Basil strains in one pellet, semi-dwarf, perfect in 5-6" pot.
Provides just the right amount of seed for plugs or pots, an easy and economical way to grow this popular herb! Each multi-seed herb pellet produces three varieties of basil, Genovese, serrated and dark red. Just one pellet fills a 5-6 inch pot fast, with no seed broadcasting or scoops across the soil.