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

Culinary Herbs

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