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.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Brussels Winter type with dark green leaves.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Thai basil with improved resistance to downy mildew.
Versatile medium-size leaves.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
A staple of the herb garden.
Distinct lemon flavor for teas and salads, flowers attracts bees.
An oregano relative, and Mediterranean native, with zesty flavor.
Improved, high-yielding variety with high essential oil content.
Classic thyme appearance with a minty-citrus flavor.
Aromatic leaves are a substitute for French tarragon.
Fine- to medium-leaf chive.
Unique fern-leaf parsley.
Highly uniform and refined curled parsley variety.
Improved first-year-flowering white lavender.
Traditionally used to flavor Mexican and Indian dishes.
Flat-leaf green type with pink tinge on undersides.
Common variety in a compact plant.
Eye-catching green leaves with red undersides.
Leafy herb with bold celery flavor.
Leafy herb with bold celery flavor.
Compact Genovese with resistance to downy mildew.
Upright, full plants with attractive leaves that are easy to harvest.
Semi-compact Genovese with improved resistance to downy mildew.
Standard cilantro, available in organic seed.
Vigorous leaf production and sweet flavor.
Semi-compact Genovese with improved resistance to downy mildew.
Attractive, fern-like cilantro for baby-leaf production.
Specialty culinary herb that tastes like celery with a hint of anise.