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

Culinary Herbs

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Fine- to medium-leaf chive.
Distinct lemon flavor for teas and salads, flowers attracts bees.
An oregano relative, and Mediterranean native, with zesty flavor.
Dark green dill for containers, baby leaf, and hydroponics.
Vigorous leaf production and sweet flavor.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
A staple of the herb garden.
Specialty culinary herb that tastes like celery with a hint of anise.
Eye-catching green leaves with red undersides.
Versatile medium-size leaves.
Standard bunching dill.
Natural sugar substitute.
Upright, full plants with attractive leaves that are easy to harvest.
Leafy herb with bold celery flavor.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Traditionally used to flavor Mexican and Indian dishes.
Attractive, fern-like cilantro for baby-leaf production.
Aromatic leaves are a substitute for French tarragon.
Spring green dill for baby leaf and bunching.
Semi-compact Genovese, highly resistant to downy mildew.
Semi-compact Genovese, highly resistant to downy mildew.
Improved, high-yielding variety with high essential oil content.
Aromatic leaves are a substitute for French tarragon.
Leafy herb with bold celery flavor.
Classic thyme appearance with a minty-citrus flavor.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Improved first-year-flowering white lavender.
Highly uniform and refined curled parsley variety.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Light, sweet flavor for teas and cooking.
Unique fern-leaf parsley.