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

Culinary Herbs

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Distinct lemon flavor for teas and salads, flowers attracts bees.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Uniform, slender leaves ideal for fresh use.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Brussels Winter type with dark green leaves.
Versatile Asian culinary herb.
Most widely grown variety with good leaf, flower, and seed yields.
Leafy herb with bold celery flavor.
Thai basil with improved resistance to downy mildew.
Versatile medium-size leaves.
Traditionally used to flavor Mexican and Indian dishes.
Improved, high-yielding variety with high essential oil content.
Common variety in a compact plant.
Improved Giant of Italy type.
Standard bunching dill.
Standard cilantro variety available in organic seed.
Versatile Asian culinary herb.
Classic thyme appearance with a minty-citrus flavor.
Fast-growing classic Genovese. Downy mildew and Fusarium resistant.
Eye-catching green leaves with red undersides.
Dark green dill for containers, baby leaf, and hydroponics.
Tall, highly uniform curled parsley.
Specialty culinary herb that tastes like celery with a hint of anise.
Dark green dill for containers, baby leaf, and hydroponics.
Leafy herb with bold celery flavor.
Attractive, fern-like cilantro for baby-leaf production.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
An oregano relative, and Mediterranean native, with zesty flavor.
Semi-compact Genovese with improved resistance to downy mildew.
Semi-compact Genovese with improved resistance to downy mildew.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Compact English lavender with a nice range of bloom colors.