herbs - Ox and Robin - Rare and Heirloom Seeds

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Navajo Tea

Short lived perennial growing wild in the central and southwestern US. The Navajo, Pueblo, Apache, and Hopi tribes have long used it as a tea, medicine and dye plant. Makes great tasting tea! To germinate, spread seeds on a wet paper towel. Gently roll up the paper towel, wrap loosely in a plastic bag, and set in refrigerator for a week. Once seeds sprout, carefully transfer to pots and barely cover. Keep soil moist. Transplant when seedlings get a second set of true leaves. Space 18” apart. 60 days from transplanting.<br>

$4.00

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Cinnamon Basil

A beautiful herb with violet stems and flowers. Tastes like other basils but with a hint of anise and cinnamon. Transplant or direct seed after last frost, 2-3 seeds per inch in rows 18” apart. Thin to 6 inches apart. 65 days. <br>

$4.00

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Summer Savory

A fabulous herb that adds a mild peppery flavor to dishes with just a hint of mint and thyme. After last frost, sow 1 seed per inch in rows 18” apart. Barely cover seeds and keep soil moist during germination and seedling stage. Thin to 8” apart. You can also start seeds inside and transplant after frost. Full sun. 60 days.

$4.00

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Holy Basil or Tulsi (Kapoor)

Tulsi makes a wonderful, aromatic tea. Best flavor if leaves are picked before the plant flowers, but you can keep picking the leaves until frost. The light purple flowers are quite beautiful and very attractive to pollinators. Unlike other varieties of Tulsi which require a longer growing season, this variety (Kapoor) grows especially well in temperate climates like New England. 60 days.<br>

$4.00