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

Culinary Herbs

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