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