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

Culinary Herbs

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A staple of the herb garden.
Our slowest-bolting dwarf dill for containers and small spaces.
Most widely grown variety with good leaf, flower, and seed yields.
Heaviest leaf for processing and freezing.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Culinary favorite with savory, pine-scented foliage.
The standard winter-hardy thyme with good flavor and yields.
Brussels Winter type with dark green leaves.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Uniform, slender leaves ideal for fresh use.
Standard cilantro variety available in organic seed.
Market and culinary standard.
Versatile Asian culinary herb.
Dark green dill for containers, baby leaf, and hydroponics.
Versatile Asian culinary herb.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Common variety in a compact plant.
Improved, high-yielding variety with high essential oil content.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Classic thyme appearance with a minty-citrus flavor.
Standard bunching dill.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
An oregano relative, and Mediterranean native, with zesty flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Improved Giant of Italy type.
Compact English lavender with a nice range of bloom colors.
Leafy herb with bold celery flavor.
Aromatic leaves are a substitute for French tarragon.
Traditionally used to flavor Mexican and Indian dishes.
Thai basil with improved resistance to downy mildew.
Improved first-year-flowering white lavender.
Versatile medium-size leaves.