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

Culinary Herbs

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Aromatic leaves are a substitute for French tarragon.
Dark green dill for container and baby-leaf production.
Edible bright lavender blooms with a spicy scent, a nectar plant.
Dark green dill for container and baby-leaf production.
Attractive, fern-like cilantro for baby-leaf production.
Compact, dome-shaped Greek basil.
Spring green dill for baby leaf and bunching.
Perennial cousin to summer savory, with thicker and shinier leaves.
Leafy herb with bold celery flavor.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Upright, tidy, and ideal for container sales.
Compact English lavender with a nice range of bloom colors.
Medium-size leaf, highly uniform.
Specialty culinary herb that tastes like celery with a hint of anise.
Classic culinary seeds, used in breads and savory dishes.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Standard cilantro variety available in organic seed.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Flat-leaf green type with pink tinge on undersides.
Fine- to medium-leaf chive.
Zesty citrus aroma for adding unique flair to fish and salads.
Medium- to fine-leaf chive.
Standard cilantro, available in organic seed.
Specialty culinary herb that tastes like celery with a hint of anise.
Spring green dill for baby leaf and bunching.
Sturdy aromatic ground cover, drought tolerant once established.
High-yielding Genovese type basil for field production.
High-yielding Genovese basil for field production.
Small, dome-shaped plants with fine leaves, perfect for pots or beds.
Most widely grown variety with good leaf, flower, and seed yields.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.