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

Culinary Herbs

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Leafy herb with bold celery flavor.
Upright, full plants with attractive leaves that are easy to harvest.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Highly uniform and refined curled parsley variety.
An oregano relative, and Mediterranean native, with zesty flavor.
Zesty citrus aroma for adding unique flair to fish and salads.
Dark purple Italian Large Leaf type with high yields and great flavor.
Aromatic leaves are a substitute for French tarragon.
Uniform, slender leaves ideal for fresh use.
Improved strain of standard Genovese basil.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Common variety in a compact plant.
Compact English lavender with a nice range of bloom colors.
Specialty culinary herb that tastes like celery with a hint of anise.
Spring green dill for baby leaf and bunching.
Small, dome-shaped plants with fine leaves, perfect for pots or beds.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Tall, highly uniform curled parsley.
Flat-leaf green type with pink tinge on undersides.
Compact, dome-shaped Greek basil.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Dark green dill for container and baby-leaf production.
Standard cilantro, available in organic seed.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Compact English lavender with a nice range of bloom colors.
Attractive, fern-like cilantro for baby-leaf production.
Unique fern-leaf parsley.
Medium-size leaf, highly uniform.
Dark purple Italian Large Leaf type with high yields and great flavor.
Dark green dill for container and baby-leaf production.
Improved first-year-flowering white lavender.