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

Culinary Herbs

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Dark purple Italian Large Leaf type with high yields and great flavor.
Spring green dill for baby leaf and bunching.
High-yielding Genovese basil for field production.
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A true Greek oregano with strong aroma and flavor.
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Fine- to medium-leaf chive.
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Multiuse Genovese basil with downy mildew and Fusarium resistance.
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Standard variety in multi-seed pellet for precision and convenience.
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Highly uniform and refined curled parsley variety.
Edible bright lavender blooms with a spicy scent, a nectar plant.
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Perennial cousin to summer savory, with thicker and shinier leaves.
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Traditional Japanese culinary herb with appealing, crunchy texture.
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