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

Culinary Herbs

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Vigorous leaf production and sweet flavor.
Compact Genovese basil. Downy mildew and Fusarium resistant.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Fine- to medium-leaf chive.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Versatile medium-size leaves.
Leafy herb with bold celery flavor.
A staple of the herb garden.
Dark green dill for containers, baby leaf, and hydroponics.
Natural sugar substitute.
Eye-catching green leaves with red undersides.
Standard bunching dill.
Upright, full plants with attractive leaves that are easy to harvest.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Traditionally used to flavor Mexican and Indian dishes.
Aromatic leaves are a substitute for French tarragon.
Semi-compact Genovese, highly resistant to downy mildew.
Attractive, fern-like cilantro for baby-leaf production.
Spring green dill for baby leaf and bunching.
Semi-compact Genovese, highly resistant to downy mildew.
Aromatic leaves are a substitute for French tarragon.
Improved, high-yielding variety with high essential oil content.
Highly uniform and refined curled parsley variety.
Leafy herb with bold celery flavor.
Improved first-year-flowering white lavender.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Specialty culinary herb that tastes like celery with a hint of anise.
Classic thyme appearance with a minty-citrus flavor.
Light, sweet flavor for teas and cooking.
Common variety in a compact plant.