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

Culinary Herbs

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Common variety in a compact plant.
Highly uniform and refined curled parsley variety.
Zesty citrus aroma for adding unique flair to fish and salads.
Versatile medium-size leaves.
An oregano relative, and Mediterranean native, with zesty flavor.
Leafy herb with bold celery flavor.
Improved, high-yielding variety with high essential oil content.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Versatile Asian culinary herb.
Brussels Winter type with dark green leaves.
Improved Giant of Italy type.
Versatile Asian culinary herb.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Fine- to medium-leaf chive.
Specialty culinary herb that tastes like celery with a hint of anise.
Standard cilantro variety available in organic seed.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Classic thyme appearance with a minty-citrus flavor.
Aromatic leaves are a substitute for French tarragon.
Leafy herb with bold celery flavor.
Standard bunching dill.
Improved strain of standard Genovese basil.
Zesty citrus aroma for adding unique flair to fish and salads.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Light, sweet flavor for teas and cooking.
Vigorous leaf production and sweet flavor.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Traditionally used to flavor Mexican and Indian dishes.
Unique fern-leaf parsley.
Tall, highly uniform curled parsley.
Classic culinary seeds, used in breads and savory dishes.
Dark green dill for container and baby-leaf production.