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

Culinary Herbs

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Compact Genovese basil. Downy mildew and Fusarium resistant.
Brussels Winter type with dark green leaves.
Our slowest-bolting dwarf dill for containers and small spaces.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Eye-catching green leaves with red undersides.
Standard bunching dill.
A staple of the herb garden.
Highly uniform and refined curled parsley variety.
The standard winter-hardy thyme with good flavor and yields.
An oregano relative, and Mediterranean native, with zesty flavor.
Semi-compact Genovese, highly resistant to downy mildew.
Fine- to medium-leaf chive.
Aromatic leaves are a substitute for French tarragon.
Natural sugar substitute.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Fine- to medium-leaf chive.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Classic thyme appearance with a minty-citrus flavor.
Tall Genovese, highly resistant to downy mildew.
Leafy herb with bold celery flavor.
Light, sweet flavor for teas and cooking.
Multiuse Genovese basil with downy mildew and Fusarium resistance.
Spring green dill for baby leaf and bunching.
Upright, full plants with attractive leaves that are easy to harvest.
Traditionally used to flavor Mexican and Indian dishes.
Improved first-year-flowering white lavender.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Aromatic leaves are a substitute for French tarragon.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Versatile medium-size leaves.
Semi-compact Genovese, highly resistant to downy mildew.
Tall Genovese, highly resistant to downy mildew.