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

Culinary Herbs

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Common variety in a compact plant.
Leafy herb with bold celery flavor.
Leafy herb with bold celery flavor.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Traditionally used to flavor Mexican and Indian dishes.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Standard bunching dill.
Improved Giant of Italy type.
Versatile medium-size leaves.
Dark green dill for containers, baby leaf, and hydroponics.
Thai basil with improved resistance to downy mildew.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Compact English lavender with a nice range of bloom colors.
Eye-catching green leaves with red undersides.
Specialty culinary herb that tastes like celery with a hint of anise.
Dark green dill for containers, baby leaf, and hydroponics.
Aromatic leaves are a substitute for French tarragon.
Semi-compact Genovese with improved resistance to downy mildew.
Fast-growing classic Genovese. Downy mildew and Fusarium resistant.
Tall Genovese with improved resistance to downy mildew.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Upright, full plants with attractive leaves that are easy to harvest.
An oregano relative, and Mediterranean native, with zesty flavor.
Aromatic leaves are a substitute for French tarragon.
Attractive, fern-like cilantro for baby-leaf production.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Fine- to medium-leaf chive.
Standard cilantro, available in organic seed.
Semi-compact Genovese with improved resistance to downy mildew.
Improved first-year-flowering white lavender.
Unique leaf shape with mild cucumber flavor for salads, garnishes.