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

Culinary Herbs

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A staple of the herb garden.
Uniform, slender leaves ideal for fresh use.
Natural sugar substitute.
The standard winter-hardy thyme with good flavor and yields.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Classic thyme appearance with a minty-citrus flavor.
Dark green dill for container and baby-leaf production.
Leafy herb with bold celery flavor.
Tall Genovese, highly resistant to downy mildew.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Standard bunching dill.
Aromatic leaves are a substitute for French tarragon.
Traditionally used to flavor Mexican and Indian dishes.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
The preferred culinary variety with huge leaves and great flavor.
Light, sweet flavor for teas and cooking.
Improved, high-yielding variety with high essential oil content.
Flat-leaf green type with pink tinge on undersides.
Versatile medium-size leaves.
Mint flavor and aroma in abundance.
Aromatic leaves are a substitute for French tarragon.
Specialty culinary herb that tastes like celery with a hint of anise.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Common variety in a compact plant.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Tall Genovese, highly resistant to downy mildew.
Vigorous leaf production and sweet flavor.
Upright, full plants with attractive leaves that are easy to harvest.
Fine- to medium-leaf chive.
Compact English lavender with a nice range of bloom colors.
Brussels Winter type with dark green leaves.
Culinary and medicinal, leaves used in salads, roots ground for coffee.