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

Culinary Herbs

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Compact Genovese basil. Downy mildew and Fusarium resistant.
A staple of the herb garden.
Market and culinary standard.
Versatile Asian culinary herb.
Standard cilantro variety available in organic seed.
Versatile medium-size leaves.
Improved Giant of Italy type.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Tall Genovese, highly resistant to downy mildew.
Semi-compact Genovese, highly resistant to downy mildew.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Natural sugar substitute.
Brussels Winter type with dark green leaves.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Standard bunching dill.
Our slowest-bolting dwarf dill for containers and small spaces.
Traditionally used to flavor Mexican and Indian dishes.
Aromatic leaves are a substitute for French tarragon.
Fine- to medium-leaf chive.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Improved Giant of Italy type; intermediate resistance to downy mildew.
Zesty citrus aroma for adding unique flair to fish and salads.
Leafy herb with bold celery flavor.
Classic thyme appearance with a minty-citrus flavor.
Light, sweet flavor for teas and cooking.
The standard winter-hardy thyme with good flavor and yields.
Improved, high-yielding variety with high essential oil content.
Specialty culinary herb that tastes like celery with a hint of anise.
Tall Genovese, highly resistant to downy mildew.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Vigorous leaf production and sweet flavor.