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

Culinary Herbs

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Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Brussels Winter type with dark green leaves.
Leafy herb with bold celery flavor.
Standard bunching dill.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Common variety in a compact plant.
Classic thyme appearance with a minty-citrus flavor.
Standard cilantro, available in organic seed.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Aromatic leaves are a substitute for French tarragon.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Unique fern-leaf parsley.
An oregano relative, and Mediterranean native, with zesty flavor.
Thai basil with improved resistance to downy mildew.
Traditionally used to flavor Mexican and Indian dishes.
Upright, full plants with attractive leaves that are easy to harvest.
Compact English lavender with a nice range of bloom colors.
Improved first-year-flowering white lavender.
Versatile medium-size leaves.
Semi-compact Genovese with improved resistance to downy mildew.
Specialty culinary herb that tastes like celery with a hint of anise.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Dark green dill for containers, baby leaf, and hydroponics.
Light, sweet flavor for teas and cooking.
Attractive, fern-like cilantro for baby-leaf production.
Aromatic leaves are a substitute for French tarragon.
Semi-compact Genovese with improved resistance to downy mildew.
Eye-catching green leaves with red undersides.
Compact Genovese with resistance to downy mildew.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Tall Genovese with improved resistance to downy mildew.
Medium-size leaf, highly uniform.