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