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

Culinary Herbs

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Dark green dill for container and baby-leaf production.
Dark purple Italian Large Leaf type with high yields and great flavor.
Compact English lavender with a nice range of bloom colors.
Most widely grown variety with good leaf, flower, and seed yields.
Upright, full plants with attractive leaves that are easy to harvest.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Dark green dill for container and baby-leaf production.
Specialty culinary herb that tastes like celery with a hint of anise.
Compact English lavender with a nice range of bloom colors.
Medium-size leaf, highly uniform.
Multiuse Genovese basil with downy mildew and Fusarium resistance.
Improved first-year-flowering white lavender.
Aromatic leaves are a substitute for French tarragon.
Attractive, fern-like cilantro for baby-leaf production.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Standard cilantro variety available in organic seed.
Flat-leaf green type with pink tinge on undersides.
Fine- to medium-leaf chive.
Sturdy aromatic ground cover, drought tolerant once established.
Standard cilantro, available in organic seed.
Classic culinary seeds, used in breads and savory dishes.
Medium- to fine-leaf chive.
Spring green dill for baby leaf and bunching.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Small, dome-shaped plants with fine leaves, perfect for pots or beds.
Heaviest leaf for processing and freezing.
Spring green dill for baby leaf and bunching.
High-yielding Genovese basil for field production.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Zesty citrus aroma for adding unique flair to fish and salads.
High-yielding Genovese type basil for field production.