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

Culinary Herbs

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Standard bunching dill.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Improved, high-yielding variety with high essential oil content.
Brussels Winter type with dark green leaves.
Leafy herb with bold celery flavor.
Classic thyme appearance with a minty-citrus flavor.
Common variety in a compact plant.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Aromatic leaves are a substitute for French tarragon.
Standard cilantro, available in organic seed.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Thai basil with improved resistance to downy mildew.
Unique fern-leaf parsley.
Upright, full plants with attractive leaves that are easy to harvest.
Improved first-year-flowering white lavender.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Traditionally used to flavor Mexican and Indian dishes.
Versatile medium-size leaves.
Attractive, fern-like cilantro for baby-leaf production.
Flat-leaf green type with pink tinge on undersides.
Compact English lavender with a nice range of bloom colors.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Light, sweet flavor for teas and cooking.
An oregano relative, and Mediterranean native, with zesty flavor.
Specialty culinary herb that tastes like celery with a hint of anise.
Compact Genovese with resistance to downy mildew.
Eye-catching green leaves with red undersides.
Leafy herb with bold celery flavor.
Semi-compact Genovese with improved resistance to downy mildew.
Vigorous leaf production and sweet flavor.
Semi-compact Genovese with improved resistance to downy mildew.