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

Culinary Herbs

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Aromatic leaves are a substitute for French tarragon.
Zesty citrus aroma for adding unique flair to fish and salads.
Leafy herb with bold celery flavor.
Versatile medium-size leaves.
Aromatic leaves are a substitute for French tarragon.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Improved Giant of Italy type.
Compact English lavender with a nice range of bloom colors.
Light, sweet flavor for teas and cooking.
Dark green dill for containers, baby leaf, and hydroponics.
Specialty culinary herb that tastes like celery with a hint of anise.
Common variety in a compact plant.
Highly uniform and refined curled parsley variety.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
An oregano relative, and Mediterranean native, with zesty flavor.
Fine- to medium-leaf chive.
Spring green dill for baby leaf and bunching.
Tall Genovese, highly resistant to downy mildew.
Small, dome-shaped plants with fine leaves, perfect for pots or beds.
Dark purple Italian Large Leaf type with high yields and great flavor.
Improved first-year-flowering white lavender.
Tall, highly uniform curled parsley.
Compact English lavender with a nice range of bloom colors.
Flat-leaf green type with pink tinge on undersides.
Standard cilantro, available in organic seed.
Dark green dill for containers, baby leaf, and hydroponics.
Spring green dill for baby leaf and bunching.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Fine- to medium-leaf chive.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Compact, dome-shaped Greek basil.
Medium-size leaf, highly uniform.