Basil

Basil (/ˈbæzəl/,[1] also US/ˈbzəl/;[2] Ocimum basilicum), also called great basil, is a culinary herb of the family Lamiaceae (mints).

Basil is native to tropical regions from central Africa to Southeast Asia.[3] It is a tender plant, and is used in cuisines worldwide. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

 

From Wikipedia, the free encyclopedia

There are many varieties of basil, as well as several related species or hybrids also called basil. The type used commonly as a flavor is typically called sweet basil (or Genovese basil), as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. × citriodorum), and holy basil (Ocimum tenuiflorum). While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a cultivar known as “African blue basil“.

Basil (/ˈbæzəl/,[1] also US/ˈbzəl/;[2] Ocimum basilicum), also called great basil, is a culinary herb of the family Lamiaceae (mints).

Basil is native to tropical regions from central Africa to Southeast Asia.[3] It is a tender plant, and is used in cuisines worldwide. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

 

From Wikipedia, the free encyclopedia

There are many varieties of basil, as well as several related species or hybrids also called basil. The type used commonly as a flavor is typically called sweet basil (or Genovese basil), as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. × citriodorum), and holy basil (Ocimum tenuiflorum). While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a cultivar known as “African blue basil“.

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Coriander, Santo

Coriander leaves All parts of the plant are edible.

Seeds/ounce – 3,000

Pkt Weight – 1/16

Coriander leaves All parts of the plant are edible.

Seeds/ounce – 3,000

Pkt Weight – 1/16

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Dill, Bouquet
Dill, Bouquet

Successful cultivation requires warm to hot summers with high sunshine levels.

Seeds/ounce – 12,000

Pkt Weight – 1/8

Successful cultivation requires warm to hot summers with high sunshine levels.

Seeds/ounce – 12,000

Pkt Weight – 1/8

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Chives, garlic
Garlic

Both leaves and the stalks of the flowers are used as a flavoring in a similar way to chives.

Seeds/ounce – 8,000

Pkt Weight – 1/28

Both leaves and the stalks of the flowers are used as a flavoring in a similar way to chives.

Seeds/ounce – 8,000

Pkt Weight – 1/28

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Chives, onion
Onion

Similar to garlic chives but with an onion flavor.

Seeds/ounce – 18,000

Pkt Weight – 1/28

Similar to garlic chives but with an onion flavor.

Seeds/ounce – 18,000

Pkt Weight – 1/28

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Oregano
Oregano

Greek oregano tends to be the most savory and earthy, while Italian is milder. Greek Oregano’s flavor is hot and peppery. Its spicy yet refreshing flavor contributes to Italian, Greek, and Spanish cuisine, as well as Mexican.

Oregano is a perennial growing to 20 inches, with pink flowers and spade-shaped, olive-green leaves.

Seeds/ounce – 125,100

Pkt Weight – 1/128

Greek oregano tends to be the most savory and earthy, while Italian is milder. Greek Oregano’s flavor is hot and peppery. Its spicy yet refreshing flavor contributes to Italian, Greek, and Spanish cuisine, as well as Mexican.

Oregano is a perennial growing to 20 inches, with pink flowers and spade-shaped, olive-green leaves.

Seeds/ounce – 125,100

Pkt Weight – 1/128

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Thyme, winter (English)

Thyme is best cultivated in a hot, sunny location with well-drained soil.

Seeds/ounce – 170,000

Pkt Weight – 1/168

Thyme is best cultivated in a hot, sunny location with well-drained soil.

Seeds/ounce – 170,000

Pkt Weight – 1/168

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