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

Culinary Herbs

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Standard cilantro, available in organic seed.
Common variety in a compact plant.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Classic thyme appearance with a minty-citrus flavor.
Aromatic leaves are a substitute for French tarragon.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Improved first-year-flowering white lavender.
Thai basil with improved resistance to downy mildew.
Unique fern-leaf parsley.
Versatile medium-size leaves.
Attractive, fern-like cilantro for baby-leaf production.
Traditionally used to flavor Mexican and Indian dishes.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Upright, full plants with attractive leaves that are easy to harvest.
Flat-leaf green type with pink tinge on undersides.
An oregano relative, and Mediterranean native, with zesty flavor.
Compact English lavender with a nice range of bloom colors.
Light, sweet flavor for teas and cooking.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Eye-catching green leaves with red undersides.
Specialty culinary herb that tastes like celery with a hint of anise.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Semi-compact Genovese with improved resistance to downy mildew.
Compact Genovese with resistance to downy mildew.
Aromatic leaves are a substitute for French tarragon.
Dark green dill for containers, baby leaf, and hydroponics.
Leafy herb with bold celery flavor.
Semi-compact Genovese with improved resistance to downy mildew.
Tall Genovese with improved resistance to downy mildew.
Tall, highly uniform curled parsley.
Vigorous leaf production and sweet flavor.