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

Culinary Herbs

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Multiuse Genovese basil with downy mildew and Fusarium resistance.
Improved first-year-flowering white lavender.
Eye-catching green leaves with red undersides.
Dark purple Italian Large Leaf type with high yields and great flavor.
Aromatic leaves are a substitute for French tarragon.
Zesty citrus aroma for adding unique flair to fish and salads.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Compact English lavender with a nice range of bloom colors.
Dark purple Italian Large Leaf type with high yields and great flavor.
Compact English lavender with a nice range of bloom colors.
Classic culinary seeds, used in breads and savory dishes.
Specialty culinary herb that tastes like celery with a hint of anise.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Attractive, fern-like cilantro for baby-leaf production.
Dark green dill for container and baby-leaf production.
Medium-size leaf, highly uniform.
Dark green dill for container and baby-leaf production.
Spring green dill for baby leaf and bunching.
Perennial cousin to summer savory, with thicker and shinier leaves.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Standard cilantro, available in organic seed.
Fine- to medium-leaf chive.
Mint flavor and aroma in abundance.
Flat-leaf green type with pink tinge on undersides.
Spring green dill for baby leaf and bunching.
High-yielding Genovese basil for field production.
Semi-compact Genovese, highly resistant to downy mildew.
High-yielding Genovese type basil for field production.
Sturdy aromatic ground cover, drought tolerant once established.
Medium- to fine-leaf chive.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.