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

Culinary Herbs

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The standard winter-hardy thyme with good flavor and yields.
Versatile Asian culinary herb.
Classic Italian basil variety with authentic flavor and appearance.
Natural sugar substitute.
Brussels Winter type with dark green leaves.
Fast-growing classic Genovese. Downy mildew and Fusarium resistant.
Bolt-resistant variety with uniform, upright plants.
Dark green dill for containers, baby leaf, and hydroponics.
Classic thyme appearance with a minty-citrus flavor.
Zesty citrus aroma for adding unique flair to fish and salads.
Vigorous leaf production and sweet flavor.
Leafy herb with bold celery flavor.
Eye-catching green leaves with red undersides.
Aromatic leaves are a substitute for French tarragon.
Tall, highly uniform curled parsley.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Standard bunching dill.
Attractive, fern-like cilantro for baby-leaf production.
Tall Genovese with improved resistance to downy mildew.
Standard cilantro variety available in organic seed.
An oregano relative, and Mediterranean native, with zesty flavor.
Leafy herb with bold celery flavor.
Tall Genovese with improved resistance to downy mildew.
Dark green dill for containers, baby leaf, and hydroponics.
Upright, full plants with attractive leaves that are easy to harvest.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Semi-compact Genovese with improved resistance to downy mildew.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.