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

Culinary Herbs

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Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Zesty citrus aroma for adding unique flair to fish and salads.
An oregano relative, and Mediterranean native, with zesty flavor.
Heaviest leaf for processing and freezing.
Compact Genovese basil. Downy mildew and Fusarium resistant.
Common variety in a compact plant.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Leafy herb with bold celery flavor.
Improved strain of standard Genovese basil.
Classic thyme appearance with a minty-citrus flavor.
Improved, high-yielding variety with high essential oil content.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Brussels Winter type with dark green leaves.
Standard cilantro variety available in organic seed.
Traditionally used to flavor Mexican and Indian dishes.
Leafy herb with bold celery flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Standard bunching dill.
Vigorous leaf production and sweet flavor.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Aromatic leaves are a substitute for French tarragon.
Aromatic leaves are a substitute for French tarragon.
Zesty citrus aroma for adding unique flair to fish and salads.
Light, sweet flavor for teas and cooking.
Upright, full plants with attractive leaves that are easy to harvest.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Tall, highly uniform curled parsley.
Fine- to medium-leaf chive.
Spring green dill for baby leaf and bunching.
Small, dome-shaped plants with fine leaves, perfect for pots or beds.