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

Culinary Herbs

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Traditionally used to flavor Mexican and Indian dishes.
Our slowest-bolting dwarf dill for containers and small spaces.
Brussels Winter type with dark green leaves.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Improved, high-yielding variety with high essential oil content.
The standard winter-hardy thyme with good flavor and yields.
Vigorous leaf production and sweet flavor.
Leafy herb with bold celery flavor.
Classic thyme appearance with a minty-citrus flavor.
Semi-compact Genovese, highly resistant to downy mildew.
Uniform, slender leaves ideal for fresh use.
Specialty culinary herb that tastes like celery with a hint of anise.
Semi-compact Genovese, highly resistant to downy mildew.
Standard bunching dill.
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Tall Genovese, highly resistant to downy mildew.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Upright, full plants with attractive leaves that are easy to harvest.
Aromatic leaves are a substitute for French tarragon.
Attractive, fern-like cilantro for baby-leaf production.
Improved Giant of Italy type.
Zesty citrus aroma for adding unique flair to fish and salads.
Specialty culinary herb that tastes like celery with a hint of anise.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Light, sweet flavor for teas and cooking.
Compact English lavender with a nice range of bloom colors.
Versatile medium-size leaves.
Dark green dill for containers, baby leaf, and hydroponics.
Aromatic leaves are a substitute for French tarragon.