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.
An oregano relative, and Mediterranean native, with zesty flavor.
Eye-catching green leaves with red undersides.
Classic Italian basil variety with authentic flavor and appearance.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Compact Genovese basil. Downy mildew and Fusarium resistant.
Vigorous leaf production and sweet flavor.
Common variety in a compact plant.
Slow-bolting dill for bunching and leaf harvest.
Market and culinary standard.
Distinct lemon flavor for teas and salads, flowers attracts bees.
The standard winter-hardy thyme with good flavor and yields.
Versatile Asian culinary herb.
Leafy herb with bold celery flavor.
Aromatic leaves are a substitute for French tarragon.
Attractive, fern-like cilantro for baby-leaf production.
Light, sweet flavor for teas and cooking.
Zesty citrus aroma for adding unique flair to fish and salads.
Dark green dill for container and baby-leaf production.
Leafy herb with bold celery flavor.
Our slowest-bolting dwarf dill for containers and small spaces.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Compact English lavender with a nice range of bloom colors.
Ornamental, flavorful Thai type with larger leaves and showy flowers.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Specialty culinary herb that tastes like celery with a hint of anise.
Standard cilantro, available in organic seed.
Traditionally used to flavor Mexican and Indian dishes.
Dark purple Italian Large Leaf type with high yields and great flavor.