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

Culinary Herbs

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Light, sweet flavor for teas and cooking.
Dark purple Italian Large Leaf type with high yields and great flavor.
Tall Genovese, highly resistant to downy mildew.
Aromatic leaves are a substitute for French tarragon.
Spring green dill for baby leaf and bunching.
Upright, full plants with attractive leaves that are easy to harvest.
Dark green dill for container and baby-leaf production.
Dark purple Italian Large Leaf type with high yields and great flavor.
A true Greek oregano with strong aroma and flavor.
Compact English lavender with a nice range of bloom colors.
Compact English lavender with a nice range of bloom colors.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Specialty culinary herb that tastes like celery with a hint of anise.
Flat-leaf green type with pink tinge on undersides.
Tall, highly uniform curled parsley.
Upright, tidy, and ideal for container sales.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Standard cilantro, available in organic seed.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Medium-size leaf, highly uniform.
Fine- to medium-leaf chive.
Ornamental, flavorful Thai type with larger leaves and showy flowers.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Classic culinary seeds, used in breads and savory dishes.
High-yielding Genovese type basil for field production.
High-yielding Genovese basil for field production.
Spring green dill for baby leaf and bunching.
Small, dome-shaped plants with fine leaves, perfect for pots or beds.
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Attractive and intensely flavorful sweet-and-tangy lemon basil.
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Classic Italian basil variety with authentic flavor and appearance.
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Standard variety in multi-seed pellet for precision and convenience.
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Improved strain of standard Genovese basil.