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Annual Herbs

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Traditionally used to flavor Mexican and Indian dishes.
Compact, dome-shaped Greek basil.
Upright, tidy, and ideal for container sales.
Improved strain of standard Genovese basil.
Standard cilantro variety available in organic seed.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Eye-catching green leaves with red undersides.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Multiuse Genovese basil with downy mildew and Fusarium resistance.
Zesty citrus aroma for adding unique flair to fish and salads.
Dark purple Italian Large Leaf type with high yields and great flavor.
Dark purple Italian Large Leaf type with high yields and great flavor.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Dark green dill for container and baby-leaf production.
Long, straight, white roots lend parsley flavor to soups and salads.
Dark green dill for container and baby-leaf production.
Shiny green leaves, sweet-spicy flavor.
Intricately-lobed, medium-green leaves with mild parsley flavor.
Attractive, fern-like cilantro for baby-leaf production.
Common medicinal herb and ingredient in Thai teas, also known as Tulsi.
Traditional French herb lends mild, sweet anise flavor in subtle way.
Feathery leaves add delicate dill flavor and visual interest.
Spring green dill for baby leaf and bunching.
Semi-compact Genovese, highly resistant to downy mildew.
Standard cilantro, available in organic seed.
Flat-leaf green type with pink tinge on undersides.
Finely-textured, intricate green leaves for adding mild celery flavor.
Spring green dill for baby leaf and bunching.
French type with oval-shaped green leaves and zesty lemon flavor.
High-yielding Genovese type basil for field production.
Excellent for adding distinct lemon flavor to desserts and cocktails.