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

Culinary Herbs

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Tall Genovese, highly resistant to downy mildew.
Spring green dill for baby leaf and bunching.
An oregano relative, and Mediterranean native, with zesty flavor.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Leafy herb with bold celery flavor.
Highly uniform and refined curled parsley variety.
Improved first-year-flowering white lavender.
Tall, highly uniform curled parsley.
Compact English lavender with a nice range of bloom colors.
Common variety in a compact plant.
Fine- to medium-leaf chive.
Flat-leaf green type with pink tinge on undersides.
Standard cilantro, available in organic seed.
Small, dome-shaped plants with fine leaves, perfect for pots or beds.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Dark purple Italian Large Leaf type with high yields and great flavor.
Compact, dome-shaped Greek basil.
Dark green dill for containers, baby leaf, and hydroponics.
Fine- to medium-leaf chive.
Spring green dill for baby leaf and bunching.
Medium-size leaf, highly uniform.
Dark purple Italian Large Leaf type with high yields and great flavor.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Improved strain of standard Genovese basil.
Unique fern-leaf parsley.
Medium- to fine-leaf chive.
Zesty citrus aroma for adding unique flair to fish and salads.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Perennial cousin to summer savory, with thicker and shinier leaves.
Common variety in a compact plant.