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

Culinary Herbs

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Tall Genovese, highly resistant to downy mildew.
Semi-compact Genovese, highly resistant to downy mildew.
Brussels Winter type with dark green leaves.
Leafy herb with bold celery flavor.
Zesty citrus aroma for adding unique flair to fish and salads.
Standard bunching dill.
The standard winter-hardy thyme with good flavor and yields.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Specialty culinary herb that tastes like celery with a hint of anise.
Classic thyme appearance with a minty-citrus flavor.
Standard cilantro variety available in organic seed.
Compact Genovese basil. Downy mildew and Fusarium resistant.
Zesty citrus aroma for adding unique flair to fish and salads.
Aromatic leaves are a substitute for French tarragon.
Leafy herb with bold celery flavor.
Improved, high-yielding variety with high essential oil content.
Traditionally used to flavor Mexican and Indian dishes.
An oregano relative, and Mediterranean native, with zesty flavor.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Uniform, slender leaves ideal for fresh use.
Fine- to medium-leaf chive.
Common variety in a compact plant.
Upright, full plants with attractive leaves that are easy to harvest.
Aromatic leaves are a substitute for French tarragon.
Light, sweet flavor for teas and cooking.
Improved strain of standard Genovese basil.
Vigorous leaf production and sweet flavor.
Highly uniform and refined curled parsley variety.
Compact English lavender with a nice range of bloom colors.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Dark purple Italian Large Leaf type with high yields and great flavor.
Unique leaf shape with mild cucumber flavor for salads, garnishes.