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

Culinary Herbs

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Culinary favorite with savory, pine-scented foliage.
Heaviest leaf for processing and freezing.
Standard cilantro variety available in organic seed.
Versatile Asian culinary herb.
Leafy herb with bold celery flavor.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Improved Giant of Italy type.
Versatile Asian culinary herb.
Authentic Thai basil flavor.
Dark green dill for containers, baby leaf, and hydroponics.
Attractive, fern-like cilantro for baby-leaf production.
Uniform, slender leaves ideal for fresh use.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Highly uniform and refined curled parsley variety.
Compact Genovese basil. Downy mildew and Fusarium resistant.
Improved, high-yielding variety with high essential oil content.
Vigorous leaf production and sweet flavor.
Aromatic leaves are a substitute for French tarragon.
Multiuse Genovese basil with downy mildew and Fusarium resistance.
Eye-catching green leaves with red undersides.
Our slowest-bolting dwarf dill for containers and small spaces.
Thai basil with high resistance to downy mildew.
Fine- to medium-leaf chive.
Brussels Winter type with dark green leaves.
Specialty culinary herb that tastes like celery with a hint of anise.
Leafy herb with bold celery flavor.
Classic thyme appearance with a minty-citrus flavor.
Semi-compact Genovese, highly resistant to downy mildew.
A staple of the herb garden.
Natural sugar substitute.
Culinary and medicinal, leaves used in salads, roots ground for coffee.