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

Culinary Herbs

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Edible flower with mild cucumber flavor attracts bees and butterflies.
A true Greek oregano with strong aroma and flavor.
Bolt-resistant variety with uniform plants.
A true Greek oregano with strong aroma and flavor.
Bolt-resistant variety with uniform, upright plants.
Most widely grown variety with good leaf, flower, and seed yields.
For field, container, and hydroponic production.
The standard winter-hardy thyme with good flavor and yields.
Sturdy aromatic ground cover, drought tolerant once established.
The preferred culinary variety with huge leaves and great flavor.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Heaviest leaf for processing and freezing.
Semi-compact Genovese, highly resistant to downy mildew.
Slow-bolting dill for bunching and leaf harvest.
Heaviest leaf for processing and freezing.
Compact Genovese basil. Downy mildew and Fusarium resistant.
Versatile Asian culinary herb.
Thai basil with high resistance to downy mildew.
Versatile Asian culinary herb.
Culinary favorite with savory, pine-scented foliage.
Standard cilantro variety available in organic seed.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Tall Genovese, highly resistant to downy mildew.
A staple of the herb garden.
Standard bunching dill.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Semi-compact Genovese, highly resistant to downy mildew.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Market and culinary standard.
Uniform, slender leaves ideal for fresh use.