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

Culinary Herbs

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Compact English lavender with a nice range of bloom colors.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Improved first-year-flowering white lavender.
Dark green dill for container and baby-leaf production.
Specialty culinary herb that tastes like celery with a hint of anise.
Aromatic leaves are a substitute for French tarragon.
Most widely grown variety with good leaf, flower, and seed yields.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Attractive, fern-like cilantro for baby-leaf production.
Flat-leaf green type with pink tinge on undersides.
Multiuse Genovese basil with downy mildew and Fusarium resistance.
Standard cilantro variety available in organic seed.
Classic culinary seeds, used in breads and savory dishes.
Sturdy aromatic ground cover, drought tolerant once established.
Culinary and medicinal, leaves used in salads, roots ground for coffee.