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

Culinary Herbs

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Vigorous leaf production and sweet flavor.
Aromatic leaves are a substitute for French tarragon.
Upright, full plants with attractive leaves that are easy to harvest.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Light, sweet flavor for teas and cooking.
Fine- to medium-leaf chive.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Tall Genovese with improved resistance to downy mildew.
Improved first-year-flowering white lavender.
Aromatic leaves are a substitute for French tarragon.
Compact Genovese with resistance to downy mildew.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Bolt-resistant variety with uniform, upright plants.
Standard cilantro, available in organic seed.
Spring green dill for baby leaf and bunching.
Medium-size leaf, highly uniform.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Zesty citrus aroma for adding unique flair to fish and salads.
Compact English lavender with a nice range of bloom colors.
Zesty citrus aroma for adding unique flair to fish and salads.
Tall Genovese with improved resistance to downy mildew.
Compact, dome-shaped Greek basil.
Unique fern-leaf parsley.
Dark purple Italian Large Leaf type with high yields and great flavor.
Improved strain of standard Genovese basil.
Small, dome-shaped plants with fine leaves, perfect for pots or beds.
Flat-leaf green type with pink tinge on undersides.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.