Leafy herb with bold celery flavor.
Improved, high-yielding variety with high essential oil content.
An oregano relative, and Mediterranean native, with zesty flavor.
Natural sugar substitute.
Versatile medium-size leaves.
Traditionally used to flavor Mexican and Indian dishes.
Vigorous leaf production and sweet flavor.
Edible bright lavender blooms with a spicy scent, a nectar plant.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Attractive, fern-like cilantro for baby-leaf production.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
The standard winter-hardy thyme with good flavor and yields.
Dark purple Italian Large Leaf type with high yields and great flavor.
Standard bunching dill.
Aromatic leaves are a substitute for French tarragon.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Semi-compact Genovese, highly resistant to downy mildew.
Flat-leaf green type with pink tinge on undersides.
Aromatic leaves are a substitute for French tarragon.
Compact, dome-shaped Greek basil.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Light, sweet flavor for teas and cooking.
Unique fern-leaf parsley.
Tall Genovese, highly resistant to downy mildew.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Heaviest leaf for processing and freezing.
Highly uniform and refined curled parsley variety.
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.
A staple of the herb garden.