I have sweet basil, dill cilantro and parsley! I also have bell pepper seeds! If you email me at graceann82@gmail.com we can figure something out! This post was edited by graceann82 on Sun, May 11, 14 at 13:33

The thai basil used to accompany vietnamese "Pho*" (beef noodle soup) is a different kind than Siam Queen. Because I was never able to get the cuttings of the vietnamese basil to root, I had to buy some Siam Queen seeds, and got many plants from the seeds except the leaves are very small in comparison (they are still pretty fragrant, but not the same strong fragrance you get from the vietnamese basil). Last week I tried to root the vietnamese basil again, this time covering the whole glass of water with clear plastic (to form a mini-greenhouse). And guess what? my cuttings put out roots within a few days!!! I am so delighted that I've found a way to root the vietnamese basil, as I just couldn't find the right seeds to grow them from. So all of you who love vietnamese Pho*, you know now that you can save the stems after you've finished eating at the restaurant and they will root in water for you! Here's a picture of my cutting with roots: Uploaded with ImageShack.us

That is a lovely bouquet! I sniffed some lemon basil growing at a nursery and it smelled amazing. I thought it would be fantastic infused in simple syrup for cocktails.

You've got to be a bit more specific. If you are talking about true lemon basil (Indonesian kemangi), it is not a flavor form of sweet basil - it is actually a different species or maybe a fertile hybrid of two basil species. Kemangi is used in Laotian and Malay cooking, and it is the only type of basil used in Indonesian cooking. It is also used in what is called Dutch-Indonesian cuisine. Look up under the name 'kemangi' and you will find many recipes. Kemangi is hard to find outside of some ethnic markets, but it was as easy to grow as any other basil . We grew some a few years ago for a friend who had lived in Indonesia. He obtained the seed under the name of "Hoary Basil", which I guess is one of the American names for it. Lemon- flavored basils, on the other hand, are just flavor forms of sweet basil. To some extent, you can substitute them for the true lemon basil but the effect won't be quite the same. You can use it in any recipe that calls for sweet basil where you want to have some lemon flavor. Can't help you with the cinnamon basil - never used it or grew it.