A large bouquet of culinary herbs, including basil, parsley, and dill.

Culinary Herbs

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Natural sugar substitute.
Uniform, slender leaves ideal for fresh use.
Zesty citrus aroma for adding unique flair to fish and salads.
Leafy herb with bold celery flavor.
Traditionally used to flavor Mexican and Indian dishes.
Improved, high-yielding variety with high essential oil content.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
The standard winter-hardy thyme with good flavor and yields.
Eye-catching green leaves with red undersides.
Tall Genovese, highly resistant to downy mildew.
Semi-compact Genovese, highly resistant to downy mildew.
Brussels Winter type with dark green leaves.
Semi-compact Genovese, highly resistant to downy mildew.
Classic thyme appearance with a minty-citrus flavor.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Upright, full plants with attractive leaves that are easy to harvest.
Aromatic leaves are a substitute for French tarragon.
Specialty culinary herb that tastes like celery with a hint of anise.
Vigorous leaf production and sweet flavor.
Leafy herb with bold celery flavor.
Aromatic leaves are a substitute for French tarragon.
Spring green dill for baby leaf and bunching.
Attractive, fern-like cilantro for baby-leaf production.
Common variety in a compact plant.
Tall Genovese, highly resistant to downy mildew.
Specialty culinary herb that tastes like celery with a hint of anise.
Dark green dill for containers, baby leaf, and hydroponics.
Light, sweet flavor for teas and cooking.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Versatile medium-size leaves.