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Organic Herbs

68 Products
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Heaviest leaf for processing and freezing.
Compact Genovese basil. Downy mildew and Fusarium resistant.
Slow-bolting dill for bunching and leaf harvest.
Most widely grown variety with good leaf, flower, and seed yields.
Improved microgreen production over standard cilantro.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Intermediate resistance to downy mildew and Fusarium.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Light, sweet flavor for teas and cooking.
Aromatic leaves are a substitute for French tarragon.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Dark green dill for container and baby-leaf production.
Common variety in a compact plant.
An oregano relative, and Mediterranean native, with zesty flavor.
Shiny green leaves, traditional basil flavor.
Fine- to medium-leaf chive.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Standard cilantro, available in organic seed.
Compact Genovese basil. Downy mildew and Fusarium resistant.
Compact English lavender with a nice range of bloom colors.
Medium-size leaf, highly uniform.
Organic chervil, similar to Vertissimo.
Upright, full plants with attractive leaves that are easy to harvest.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Leafy herb with bold celery flavor.