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

Culinary Herbs

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Fine- to medium-leaf chive.
Dark green dill for containers, baby leaf, and hydroponics.
Versatile medium-size leaves.
An oregano relative, and Mediterranean native, with zesty flavor.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Vigorous leaf production and sweet flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Leafy herb with bold celery flavor.
Compact Genovese basil. Downy mildew and Fusarium resistant.
Leafy herb with bold celery flavor.
A staple of the herb garden.
Aromatic leaves are a substitute for French tarragon.
Eye-catching green leaves with red undersides.
Standard bunching dill.
Spring green dill for baby leaf and bunching.
Semi-compact Genovese, highly resistant to downy mildew.
Attractive, fern-like cilantro for baby-leaf production.
Improved, high-yielding variety with high essential oil content.
Light, sweet flavor for teas and cooking.
Highly uniform and refined curled parsley variety.
Upright, full plants with attractive leaves that are easy to harvest.
Semi-compact Genovese, highly resistant to downy mildew.
Natural sugar substitute.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Fine- to medium-leaf chive.
Classic thyme appearance with a minty-citrus flavor.
Aromatic leaves are a substitute for French tarragon.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Dark green dill for containers, baby leaf, and hydroponics.