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

Culinary Herbs

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Standard cilantro, available in organic seed.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Culinary favorite with savory, pine-scented foliage.
Traditionally used to flavor Mexican and Indian dishes.
Eye-catching green leaves with red undersides.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Standard cilantro variety available in organic seed.
Brussels Winter type with dark green leaves.
Compact, dome-shaped Greek basil.
Edible bright lavender blooms with a spicy scent, a nectar plant.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Leafy herb with bold celery flavor.
Common variety in a compact plant.
Improved, high-yielding variety with high essential oil content.
Natural sugar substitute.
Classic culinary seeds, used in breads and savory dishes.
Mint flavor and aroma in abundance.
Small, dome-shaped plants with fine leaves, perfect for pots or beds.
Versatile medium-size leaves.
Ornamental, flavorful Thai type with larger leaves and showy flowers.
Traditional Japanese culinary herb with appealing, crunchy texture.
Specialty culinary herb that tastes like celery with a hint of anise.
Upright, full plants with attractive leaves that are easy to harvest.
Improved Giant of Italy type; intermediate resistance to downy mildew.
A staple of the herb garden.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Vigorous leaf production and sweet flavor.
Aromatic leaves are a substitute for French tarragon.
Compact English lavender with a nice range of bloom colors.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Upright, tidy, and ideal for container sales.