Genovese basil (Ocimum basilicum)
This sweet basil is great for pestos and other dishes.
Seeds and growing:
Growing days: 60
Sun: Full sun
Start seeds indoors between mid-April and the fist of May. Sow seeds 1/4” deep, 8” apart. Transplant after overnight temperatures are above 50°. Plant them ~10" apart.
Caribe Cilantro (Coriandrum sativum)
Fun fact - The seeds of cilantro flowers are the spice coriander.
This variety is wonderful for fresh eating and for relishes and salsas. It handles warmer weather better than other varieties.
Seeds and growing:
Growing days: 55
Sun: Full sun
Start seeds indoors between mid-April and the fist of May, sowing seeds 1" apart, 1/4 inch deep. Once frost hs passed, can be sown every 2-3 weeks for a continuous supply of tender leaves. Transplant after overnight temperatures are above 50°. Plant them ~10" apart.
Harvest individual leaves or cut entire plant with scissors 1-2" above soil level so you don’t damage the growing crown. Dried, it can retain potency for up to a year.
Dill Mammoth (Anethum graveolens)
Green or dried seed clusters are used primarily in making dill pickles. With a strong, sweet aroma, fresh young leaves are perfect to flavor salads, soups, meat, and fish.
Seeds and growing:
Growing days: 70
Sun: Full sun
Germination: 7-14 days
Days to Maturity: 65-70
Height: 24-42" tall
Start seeds indoors between mid-April and the fist of May. Or, sow directly in the garden, sowing 1/4” deep, 1” apart, and then thin to 3 inches apart. Transplant after overnight chance of frost has passed. Plant them 3 inches apart.
The Michigan Seed Library Network is excited to announce the 2024 seed for One Seed, One State is ‘Mammoth Long Island’ Dill!
Dill is part of Michigan's great pickle growing and processing heritage. Michigan is the #1 pickling cucumber producer in the USA with 35,000 acres in production. Dill is an integral part of creating the finished product.
