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

Culinary Herbs

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Improved, high-yielding variety with high essential oil content.
Traditionally used to flavor Mexican and Indian dishes.
Improved Giant of Italy type.
Versatile Asian culinary herb.
Standard cilantro variety available in organic seed.
Versatile medium-size leaves.
Standard bunching dill.
Classic thyme appearance with a minty-citrus flavor.
Fast-growing classic Genovese. Downy mildew and Fusarium resistant.
Semi-compact Genovese with improved resistance to downy mildew.
Specialty culinary herb that tastes like celery with a hint of anise.
Dark green dill for containers, baby leaf, and hydroponics.
Tall, highly uniform curled parsley.
Eye-catching green leaves with red undersides.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Dark green dill for containers, baby leaf, and hydroponics.
Semi-compact Genovese with improved resistance to downy mildew.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Leafy herb with bold celery flavor.
An oregano relative, and Mediterranean native, with zesty flavor.
Compact English lavender with a nice range of bloom colors.
Attractive, fern-like cilantro for baby-leaf production.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Vigorous leaf production and sweet flavor.
Aromatic leaves are a substitute for French tarragon.
Upright, full plants with attractive leaves that are easy to harvest.
Light, sweet flavor for teas and cooking.
Fine- to medium-leaf chive.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Tall Genovese with improved resistance to downy mildew.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Aromatic leaves are a substitute for French tarragon.