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

Culinary Herbs

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Classic thyme appearance with a minty-citrus flavor.
Brussels Winter type with dark green leaves.
Classic culinary seeds, used in breads and savory dishes.
Unique fern-leaf parsley.
Fine- to medium-leaf chive.
Improved, high-yielding variety with high essential oil content.
Our slowest-bolting dwarf dill for containers and small spaces.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Common variety in a compact plant.
Versatile Asian culinary herb.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Vigorous leaf production and sweet flavor.
Uniform, slender leaves ideal for fresh use.
Traditionally used to flavor Mexican and Indian dishes.
A staple of the herb garden.
Light, sweet flavor for teas and cooking.
Compact, dome-shaped Greek basil.
An oregano relative, and Mediterranean native, with zesty flavor.
Natural sugar substitute.
Leafy herb with bold celery flavor.
Zesty citrus aroma for adding unique flair to fish and salads.
Dark purple Italian Large Leaf type with high yields and great flavor.
Compact Genovese basil. Downy mildew and Fusarium resistant.
Medium-size leaf, highly uniform.
Standard cilantro, available in organic seed.
Eye-catching green leaves with red undersides.
The standard winter-hardy thyme with good flavor and yields.
Dark green dill for container and baby-leaf production.
Specialty culinary herb that tastes like celery with a hint of anise.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Aromatic leaves are a substitute for French tarragon.
Standard bunching dill.