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

Culinary Herbs

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A staple of the herb garden.
Thai basil with high resistance to downy mildew.
Natural sugar substitute.
Brussels Winter type with dark green leaves.
Compact Genovese basil. Downy mildew and Fusarium resistant.
Traditionally used to flavor Mexican and Indian dishes.
Aromatic leaves are a substitute for French tarragon.
Attractive, fern-like cilantro for baby-leaf production.
Dark green dill for containers, baby leaf, and hydroponics.
Uniform, slender leaves ideal for fresh use.
Classic thyme appearance with a minty-citrus flavor.
Semi-compact Genovese, highly resistant to downy mildew.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Upright, full plants with attractive leaves that are easy to harvest.
Leafy herb with bold celery flavor.
Tall Genovese, highly resistant to downy mildew.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Highly uniform and refined curled parsley variety.
Standard bunching dill.
Tall Genovese, highly resistant to downy mildew.
Specialty culinary herb that tastes like celery with a hint of anise.
The standard winter-hardy thyme with good flavor and yields.
Fine- to medium-leaf chive.
Spring green dill for baby leaf and bunching.
Aromatic leaves are a substitute for French tarragon.
Compact English lavender with a nice range of bloom colors.
Zesty citrus aroma for adding unique flair to fish and salads.
Light, sweet flavor for teas and cooking.
Standard cilantro, available in organic seed.