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

Culinary Herbs

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Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
An oregano relative, and Mediterranean native, with zesty flavor.
A staple of the herb garden.
Aromatic leaves are a substitute for French tarragon.
Tall Genovese, highly resistant to downy mildew.
Natural sugar substitute.
Fine- to medium-leaf chive.
Spring green dill for baby leaf and bunching.
Light, sweet flavor for teas and cooking.
Leafy herb with bold celery flavor.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Upright, full plants with attractive leaves that are easy to harvest.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Multiuse Genovese basil with downy mildew and Fusarium resistance.
Traditionally used to flavor Mexican and Indian dishes.
Semi-compact Genovese, highly resistant to downy mildew.
Tall, highly uniform curled parsley.
Classic thyme appearance with a minty-citrus flavor.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Aromatic leaves are a substitute for French tarragon.
Specialty culinary herb that tastes like celery with a hint of anise.
Improved first-year-flowering white lavender.
Compact English lavender with a nice range of bloom colors.
Versatile medium-size leaves.
Zesty citrus aroma for adding unique flair to fish and salads.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Tall Genovese, highly resistant to downy mildew.