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

Culinary Herbs

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