Sweet Basil is a tender low-growing herb that is grown as a perennial in warm, tropical climates. It grows to between 20–60 cm tall, with opposite, light green, silky leaves 1.5–5 cm long and 1–3 cm broad. The flowers are quite big, white in color and arranged in a terminal spike. Unusual among Lamiaceae, the four stamens and the pistil are not pushed under the upper lip of the corolla, but lay over the inferior. After entomophilous pollination, the corolla falls off and four round achenes develop inside the bilabiate calyx. The plant tastes somewhat like anise, with a strong, pungent, sweet smell. Sweet Basil is very sensitive to cold, with best growth in hot, dry conditions
Maturity: 35-40 days after sowing
Remarks: thai herbs

Weight: 3-5 kg
Shape: oblong
Flesh: firm, bright red, sweet taste
Fruit: green color skin with dark green stripes
Maturity: 65-70 days after sowing
Remarks: watermelon, torpedo type, good for storage and resistant to diseases

Weight: 2.5-3.5 kg
Shape: oblong
Flesh: deep red, firm, crisp and very sweet
Fruit: deep green skin with black color stripes
Maturity: 68-70 days after sowing
Remarks: watermelon, torpedo type, early and good tolerant to wet condition, suitable to carry long distance

Weight: 2.5-4 kg
Shape: cylindrical long
Flesh: red crispy, firm, very sweet
Fruit: black skin
Maturity: 60-65 days from sowing
Remarks: watermelon, torpedo type, high yield, good for transportation