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

Culinary Herbs

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Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Compact Genovese basil. Downy mildew and Fusarium resistant.
A staple of the herb garden.
Thai basil with high resistance to downy mildew.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Natural sugar substitute.
Culinary favorite with savory, pine-scented foliage.
The standard winter-hardy thyme with good flavor and yields.
Heaviest leaf for processing and freezing.
Our slowest-bolting dwarf dill for containers and small spaces.
Brussels Winter type with dark green leaves.
Eye-catching green leaves with red undersides.
Uniform, slender leaves ideal for fresh use.
Leafy herb with bold celery flavor.
Traditionally used to flavor Mexican and Indian dishes.
Improved, high-yielding variety with high essential oil content.
The standard winter-hardy thyme with good flavor and yields.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Classic thyme appearance with a minty-citrus flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Tall Genovese, highly resistant to downy mildew.
Attractive, fern-like cilantro for baby-leaf production.
Semi-compact Genovese, highly resistant to downy mildew.
Upright, full plants with attractive leaves that are easy to harvest.
Standard bunching dill.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Vigorous leaf production and sweet flavor.
Semi-compact Genovese, highly resistant to downy mildew.