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

Culinary Herbs

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Semi-compact Genovese, highly resistant to downy mildew.
Mint flavor and aroma in abundance.
A true Greek oregano with strong aroma and flavor.
The standard winter-hardy thyme with good flavor and yields.
Improved Giant of Italy type.
Most widely grown variety with good leaf, flower, and seed yields.
Most widely grown variety with good leaf, flower, and seed yields.
Authentic Thai basil flavor.
A staple of the herb garden.
Classic Italian basil variety with authentic flavor and appearance.
Compact Genovese basil. Downy mildew and Fusarium resistant.
The preferred culinary variety with huge leaves and great flavor.
Dark green dill for container and baby-leaf production.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Common variety in a compact plant.
For field, container, and hydroponic production.
Standard Genovese type for containers.
Fine- to medium-leaf chive.
Market and culinary standard.
Brussels Winter type with dark green leaves.
Edible bright lavender blooms with a spicy scent, a nectar plant.
Improved, high-yielding variety with high essential oil content.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Culinary favorite with savory, pine-scented foliage.
Versatile Asian culinary herb.
Uniform, slender leaves ideal for fresh use.
Vigorous leaf production and sweet flavor.
Tall Genovese, highly resistant to downy mildew.
Leafy herb with bold celery flavor.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Classic Italian basil variety with authentic flavor and appearance.