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

Culinary Herbs

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Aromatic leaves are a substitute for French tarragon.
Tall Genovese, highly resistant to downy mildew.
Natural sugar substitute.
Our slowest-bolting dwarf dill for containers and small spaces.
Traditionally used to flavor Mexican and Indian dishes.
Improved Giant of Italy type.
The standard winter-hardy thyme with good flavor and yields.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Specialty culinary herb that tastes like celery with a hint of anise.
Brussels Winter type with dark green leaves.
Classic thyme appearance with a minty-citrus flavor.
Standard bunching dill.
Leafy herb with bold celery flavor.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Light, sweet flavor for teas and cooking.
Zesty citrus aroma for adding unique flair to fish and salads.
Upright, full plants with attractive leaves that are easy to harvest.
Improved, high-yielding variety with high essential oil content.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Vigorous leaf production and sweet flavor.
Leafy herb with bold celery flavor.
Tall Genovese, highly resistant to downy mildew.
Flat-leaf green type with pink tinge on undersides.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Compact English lavender with a nice range of bloom colors.
Highly uniform and refined curled parsley variety.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Fine- to medium-leaf chive.
Aromatic leaves are a substitute for French tarragon.
Specialty culinary herb that tastes like celery with a hint of anise.