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

Culinary Herbs

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Distinct lemon flavor for teas and salads, flowers attracts bees.
Standard bunching dill.
Aromatic leaves are a substitute for French tarragon.
Traditionally used to flavor Mexican and Indian dishes.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
The preferred culinary variety with huge leaves and great flavor.
Light, sweet flavor for teas and cooking.
Improved, high-yielding variety with high essential oil content.
Flat-leaf green type with pink tinge on undersides.
Versatile medium-size leaves.
Mint flavor and aroma in abundance.
Aromatic leaves are a substitute for French tarragon.
Specialty culinary herb that tastes like celery with a hint of anise.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Common variety in a compact plant.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Tall Genovese, highly resistant to downy mildew.
Vigorous leaf production and sweet flavor.
Upright, full plants with attractive leaves that are easy to harvest.
Fine- to medium-leaf chive.
Compact English lavender with a nice range of bloom colors.
Brussels Winter type with dark green leaves.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Dark green dill for container and baby-leaf production.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Compact English lavender with a nice range of bloom colors.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Dark purple Italian Large Leaf type with high yields and great flavor.
An oregano relative, and Mediterranean native, with zesty flavor.
Improved Giant of Italy type.
Compact, dome-shaped Greek basil.
Attractive, fern-like cilantro for baby-leaf production.