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

Culinary Herbs

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Classic thyme appearance with a minty-citrus flavor.
Common variety in a compact plant.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Improved Giant of Italy type.
Traditionally used to flavor Mexican and Indian dishes.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Leafy herb with bold celery flavor.
Thai basil with improved resistance to downy mildew.
Specialty culinary herb that tastes like celery with a hint of anise.
Standard bunching dill.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Aromatic leaves are a substitute for French tarragon.
An oregano relative, and Mediterranean native, with zesty flavor.
Leafy herb with bold celery flavor.
Semi-compact Genovese with improved resistance to downy mildew.
Tall, highly uniform curled parsley.
Versatile medium-size leaves.
Eye-catching green leaves with red undersides.
Aromatic leaves are a substitute for French tarragon.
Semi-compact Genovese with improved resistance to downy mildew.
Attractive, fern-like cilantro for baby-leaf production.
Dark green dill for containers, baby leaf, and hydroponics.
Compact English lavender with a nice range of bloom colors.
Light, sweet flavor for teas and cooking.
Tall Genovese with improved resistance to downy mildew.
Improved first-year-flowering white lavender.
Medium-size leaf, highly uniform.
Fine- to medium-leaf chive.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Standard cilantro, available in organic seed.