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

Culinary Herbs

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Standard cilantro, available in organic seed.
Unique fern-leaf parsley.
Dark green dill for containers, baby leaf, and hydroponics.
Flat-leaf green type with pink tinge on undersides.
Dark purple Italian Large Leaf type with high yields and great flavor.
Common variety in a compact plant.
Compact English lavender with a nice range of bloom colors.
Improved strain of standard Genovese basil.
Common variety in a compact plant.
Dark purple Italian Large Leaf type with high yields and great flavor.
Zesty citrus aroma for adding unique flair to fish and salads.
Compact, dome-shaped Greek basil.
Medium-size leaf, highly uniform.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Medium- to fine-leaf chive.
Spring green dill for baby leaf and bunching.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Small, dome-shaped plants with fine leaves, perfect for pots or beds.
High-yielding Genovese basil for field production.
Multiuse Genovese basil with downy mildew and Fusarium resistance.
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Standard variety in multi-seed pellet for precision and convenience.
Bolt-resistant variety with uniform, upright plants.
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Perennial cousin to summer savory, with thicker and shinier leaves.
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Edible bright lavender blooms with a spicy scent, a nectar plant.
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Traditional Japanese culinary herb with appealing, crunchy texture.
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