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

Culinary Herbs

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Tall, highly uniform curled parsley.
Classic Italian basil variety with authentic flavor and appearance.
Vigorous leaf production and sweet flavor.
Heaviest leaf for processing and freezing.
Versatile Asian culinary herb.
Market and culinary standard.
Classic thyme appearance with a minty-citrus flavor.
Light, sweet flavor for teas and cooking.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Aromatic leaves are a substitute for French tarragon.
Versatile Asian culinary herb.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Highly uniform and refined curled parsley variety.
Versatile medium-size leaves.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Our slowest-bolting dwarf dill for containers and small spaces.
Eye-catching green leaves with red undersides.
An oregano relative, and Mediterranean native, with zesty flavor.
Dark green dill for container and baby-leaf production.
Attractive, fern-like cilantro for baby-leaf production.
Zesty citrus aroma for adding unique flair to fish and salads.
Leafy herb with bold celery flavor.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Common variety in a compact plant.
Fine- to medium-leaf chive.
Traditionally used to flavor Mexican and Indian dishes.
Standard cilantro, available in organic seed.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Fine- to medium-leaf chive.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Specialty culinary herb that tastes like celery with a hint of anise.