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

Culinary Herbs

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Slow-bolting dill for bunching and leaf harvest.
Dark purple Italian Large Leaf type with high yields and great flavor.
Versatile medium-size leaves.
Common variety in a compact plant.
Improved strain of standard Genovese basil.
Brussels Winter type with dark green leaves.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Versatile Asian culinary herb.
Fine- to medium-leaf chive.
An oregano relative, and Mediterranean native, with zesty flavor.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Classic thyme appearance with a minty-citrus flavor.
Versatile Asian culinary herb.
Highly uniform and refined curled parsley variety.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Tall, highly uniform curled parsley.
Ornamental, flavorful Thai type with larger leaves and showy flowers.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Leafy herb with bold celery flavor.
Light, sweet flavor for teas and cooking.
Aromatic leaves are a substitute for French tarragon.
Unique fern-leaf parsley.
Traditionally used to flavor Mexican and Indian dishes.
Compact English lavender with a nice range of bloom colors.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Dark purple Italian Large Leaf type with high yields and great flavor.
Compact, dome-shaped Greek basil.
Perennial cousin to summer savory, with thicker and shinier leaves.
Dark green dill for container and baby-leaf production.
Upright, tidy, and ideal for container sales.