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.
Highly uniform and refined curled parsley variety.
Brussels Winter type with dark green leaves.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Aromatic leaves are a substitute for French tarragon.
Versatile Asian culinary herb.
Common variety in a compact plant.
Versatile Asian culinary herb.
Zesty citrus aroma for adding unique flair to fish and salads.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Light, sweet flavor for teas and cooking.
Improved Giant of Italy type.
Leafy herb with bold celery flavor.
Fine- to medium-leaf chive.
Heaviest leaf for processing and freezing.
Eye-catching green leaves with red undersides.
Leafy herb with bold celery flavor.
Vigorous leaf production and sweet flavor.
Standard bunching dill.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Improved strain of standard Genovese basil.
Perennial cousin to summer savory, with thicker and shinier leaves.
Unique fern-leaf parsley.
Tall, highly uniform curled parsley.
Upright, tidy, and ideal for container sales.
Aromatic leaves are a substitute for French tarragon.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Upright, full plants with attractive leaves that are easy to harvest.