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

Culinary Herbs

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Compact Genovese basil. Downy mildew and Fusarium resistant.
Slow-bolting with improved plant habit.
Most widely grown variety with good leaf, flower, and seed yields.
Heaviest leaf for processing and freezing.
Beautiful in casual flower bouquets, imparts a sweet cinnamon aroma.
Slow-bolting dill for bunching and leaf harvest.
A true Greek oregano with strong aroma and flavor.
Mint flavor and aroma in abundance.
Slow-bolting dill for bunching and leaf harvest.
The standard winter-hardy thyme with good flavor and yields.
Improved Giant of Italy type; intermediate resistance to downy mildew.
Attractive and intensely flavorful sweet-and-tangy lemon basil.
Quicker, more reliable germination.
Heaviest leaf for processing and freezing.
A true Greek oregano with strong aroma and flavor.
For field, container, and hydroponic production.
Classic Italian basil variety with authentic flavor and appearance.
Sturdy aromatic ground cover, drought tolerant once established.
Most widely grown variety with good leaf, flower, and seed yields.
Standard Genovese type for containers.
Culinary favorite with savory, pine-scented foliage.
Uniform, slender leaves ideal for fresh use.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Brussels Winter type with dark green leaves.
Classic Italian basil variety with authentic flavor and appearance.
Edible flower with mild cucumber flavor attracts bees and butterflies.
The standard winter-hardy thyme with good flavor and yields.