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

Culinary Herbs

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Tall Genovese, highly resistant to downy mildew.
Compact Genovese basil. Downy mildew and Fusarium resistant.
A true Greek oregano with strong aroma and flavor.
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.
Improved Giant of Italy type; intermediate resistance to downy mildew.
Authentic Thai basil flavor.
Market and culinary standard.
A staple of the herb garden.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Uniform, slender leaves ideal for fresh use.
Slow-bolting dill for bunching and leaf harvest.
The standard winter-hardy thyme with good flavor and yields.
Culinary favorite with savory, pine-scented foliage.
Tall Genovese, highly resistant to downy mildew.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Heaviest leaf for processing and freezing.
Standard variety in multi-seed pellet for precision and convenience.
Thai basil with high resistance to downy mildew.
Our slowest-bolting dwarf dill for containers and small spaces.
Bolt-resistant variety with uniform, upright plants.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Distinct lemon flavor for teas and salads, flowers attracts bees.
An oregano relative, and Mediterranean native, with zesty flavor.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Compact Genovese basil. Downy mildew and Fusarium resistant.
Versatile medium-size leaves.
Highly uniform and refined curled parsley variety.