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

Culinary Herbs

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Compact Genovese basil. Downy mildew and Fusarium resistant.
The preferred culinary variety with huge leaves and great flavor.
Standard cilantro variety available in organic seed.
Semi-compact Genovese, highly resistant to downy mildew.
The standard winter-hardy thyme with good flavor and yields.
Leafy herb with bold celery flavor.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Traditionally used to flavor Mexican and Indian dishes.
Zesty citrus aroma for adding unique flair to fish and salads.
Specialty culinary herb that tastes like celery with a hint of anise.
Classic thyme appearance with a minty-citrus flavor.
Brussels Winter type with dark green leaves.
Standard bunching dill.
Tall Genovese, highly resistant to downy mildew.
Dark green dill for containers, baby leaf, and hydroponics.
Semi-compact Genovese, highly resistant to downy mildew.
Improved, high-yielding variety with high essential oil content.
Light, sweet flavor for teas and cooking.
Aromatic leaves are a substitute for French tarragon.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Common variety in a compact plant.
Spring green dill for baby leaf and bunching.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Leafy herb with bold celery flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Upright, full plants with attractive leaves that are easy to harvest.
Aromatic leaves are a substitute for French tarragon.
Vigorous leaf production and sweet flavor.
Versatile medium-size leaves.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.