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

Culinary Herbs

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A true Greek oregano with strong aroma and flavor.
Bolt-resistant variety with uniform, upright plants.
Slow-bolting dill for bunching and leaf harvest.
The preferred culinary variety with huge leaves and great flavor.
Beautiful in casual flower bouquets, imparts a sweet cinnamon aroma.
Classic Italian basil variety with authentic flavor and appearance.
Most widely grown variety with good leaf, flower, and seed yields.
Quicker, more reliable germination.
Market and culinary standard.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Authentic Thai basil flavor.
For field, container, and hydroponic production.
Heaviest leaf for processing and freezing.
Common variety in a compact plant.
Mint flavor and aroma in abundance.
Versatile Asian culinary herb.
Culinary favorite with savory, pine-scented foliage.
Eye-catching green leaves with red undersides.
Compact Genovese basil. Downy mildew and Fusarium resistant.
An oregano relative, and Mediterranean native, with zesty flavor.
Edible bright lavender blooms with a spicy scent, a nectar plant.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Leafy herb with bold celery flavor.
Improved Giant of Italy type; intermediate resistance to downy mildew.
The standard winter-hardy thyme with good flavor and yields.
Improved Giant of Italy type.
Specialty culinary herb that tastes like celery with a hint of anise.
Classic thyme appearance with a minty-citrus flavor.
Semi-compact Genovese, highly resistant to downy mildew.
Versatile Asian culinary herb.
Improved, high-yielding variety with high essential oil content.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.