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

Culinary Herbs

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Leafy herb with bold celery flavor.
Our slowest-bolting dwarf dill for containers and small spaces.
An oregano relative, and Mediterranean native, with zesty flavor.
Culinary favorite with savory, pine-scented foliage.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Improved Giant of Italy type.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Specialty culinary herb that tastes like celery with a hint of anise.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Improved, high-yielding variety with high essential oil content.
Aromatic leaves are a substitute for French tarragon.
Edible bright lavender blooms with a spicy scent, a nectar plant.
Dark purple Italian Large Leaf type with high yields and great flavor.
Natural sugar substitute.
Traditionally used to flavor Mexican and Indian dishes.
Versatile medium-size leaves.
Attractive, fern-like cilantro for baby-leaf production.
The standard winter-hardy thyme with good flavor and yields.
Standard bunching dill.
Tall Genovese, highly resistant to downy mildew.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Heaviest leaf for processing and freezing.
Light, sweet flavor for teas and cooking.
Flat-leaf green type with pink tinge on undersides.
Dark green dill for container and baby-leaf production.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Compact English lavender with a nice range of bloom colors.
Unique fern-leaf parsley.
Compact, dome-shaped Greek basil.
Semi-compact Genovese, highly resistant to downy mildew.
Dark green dill for container and baby-leaf production.