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

Culinary Herbs

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Classic thyme appearance with a minty-citrus flavor.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Improved, high-yielding variety with high essential oil content.
Brussels Winter type with dark green leaves.
Aromatic leaves are a substitute for French tarragon.
Versatile Asian culinary herb.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Light, sweet flavor for teas and cooking.
Versatile Asian culinary herb.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Improved Giant of Italy type.
Leafy herb with bold celery flavor.
Fine- to medium-leaf chive.
Zesty citrus aroma for adding unique flair to fish and salads.
Tall, highly uniform curled parsley.
Common variety in a compact plant.
Heaviest leaf for processing and freezing.
Standard bunching dill.
Upright, full plants with attractive leaves that are easy to harvest.
Leafy herb with bold celery flavor.
Upright, tidy, and ideal for container sales.
Unique fern-leaf parsley.
Improved strain of standard Genovese basil.
Compact, dome-shaped Greek basil.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Vigorous leaf production and sweet flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Traditionally used to flavor Mexican and Indian dishes.
Dark purple Italian Large Leaf type with high yields and great flavor.
Multiuse Genovese basil with downy mildew and Fusarium resistance.