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

Culinary Herbs

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Versatile medium-size leaves.
Improved Giant of Italy type.
Fast-growing classic Genovese. Downy mildew and Fusarium resistant.
Standard bunching dill.
Versatile Asian culinary herb.
Improved, high-yielding variety with high essential oil content.
Dark green dill for containers, baby leaf, and hydroponics.
Classic thyme appearance with a minty-citrus flavor.
Standard cilantro variety available in organic seed.
Common variety in a compact plant.
Eye-catching green leaves with red undersides.
Dark green dill for containers, baby leaf, and hydroponics.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Leafy herb with bold celery flavor.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Tall, highly uniform curled parsley.
Attractive, fern-like cilantro for baby-leaf production.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Semi-compact Genovese with improved resistance to downy mildew.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Specialty culinary herb that tastes like celery with a hint of anise.
Compact English lavender with a nice range of bloom colors.
Aromatic leaves are a substitute for French tarragon.
Vigorous leaf production and sweet flavor.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Semi-compact Genovese with improved resistance to downy mildew.
An oregano relative, and Mediterranean native, with zesty flavor.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Specialty culinary herb that tastes like celery with a hint of anise.
Upright, full plants with attractive leaves that are easy to harvest.
Tall Genovese with improved resistance to downy mildew.
Bolt-resistant variety with uniform, upright plants.