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

Culinary Herbs

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Tall Genovese, highly resistant to downy mildew.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
The standard winter-hardy thyme with good flavor and yields.
Standard bunching dill.
Aromatic leaves are a substitute for French tarragon.
Classic thyme appearance with a minty-citrus flavor.
Traditionally used to flavor Mexican and Indian dishes.
Leafy herb with bold celery flavor.
Fine- to medium-leaf chive.
Zesty citrus aroma for adding unique flair to fish and salads.
Leafy herb with bold celery flavor.
Improved, high-yielding variety with high essential oil content.
Light, sweet flavor for teas and cooking.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Common variety in a compact plant.
An oregano relative, and Mediterranean native, with zesty flavor.
Upright, full plants with attractive leaves that are easy to harvest.
Zesty citrus aroma for adding unique flair to fish and salads.
Dark purple Italian Large Leaf type with high yields and great flavor.
Spring green dill for baby leaf and bunching.
Vigorous leaf production and sweet flavor.
Compact English lavender with a nice range of bloom colors.
Aromatic leaves are a substitute for French tarragon.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Highly uniform and refined curled parsley variety.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Improved Giant of Italy type; intermediate resistance to downy mildew.
Improved strain of standard Genovese basil.
Uniform, slender leaves ideal for fresh use.
Small, dome-shaped plants with fine leaves, perfect for pots or beds.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.