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

Culinary Herbs

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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.
Aromatic leaves are a substitute for French tarragon.
Zesty citrus aroma for adding unique flair to fish and salads.
Leafy herb with bold celery flavor.
Versatile medium-size leaves.
Aromatic leaves are a substitute for French tarragon.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Improved Giant of Italy type.
Compact English lavender with a nice range of bloom colors.
Light, sweet flavor for teas and cooking.
Dark green dill for containers, baby leaf, and hydroponics.