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

Culinary Herbs

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Unique leaf shape with mild cucumber flavor for salads, garnishes.
Standard cilantro variety available in organic seed.
Improved first-year-flowering white lavender.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Zesty citrus aroma for adding unique flair to fish and salads.
Eye-catching green leaves with red undersides.
Aromatic leaves are a substitute for French tarragon.
Compact English lavender with a nice range of bloom colors.
Dark purple Italian Large Leaf type with high yields and great flavor.
Compact English lavender with a nice range of bloom colors.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Classic culinary seeds, used in breads and savory dishes.
Specialty culinary herb that tastes like celery with a hint of anise.
Attractive, fern-like cilantro for baby-leaf production.
Medium-size leaf, highly uniform.
Dark green dill for container and baby-leaf production.
Dark green dill for container and baby-leaf production.
Spring green dill for baby leaf and bunching.
Perennial cousin to summer savory, with thicker and shinier leaves.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Flat-leaf green type with pink tinge on undersides.
Mint flavor and aroma in abundance.
Standard cilantro, available in organic seed.
Spring green dill for baby leaf and bunching.
Fine- to medium-leaf chive.
High-yielding Genovese basil for field production.
Semi-compact Genovese, highly resistant to downy mildew.
Sturdy aromatic ground cover, drought tolerant once established.
High-yielding Genovese type basil for field production.
Medium- to fine-leaf chive.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.