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

Culinary Herbs

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