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

Culinary Herbs

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Improved, high-yielding variety with high essential oil content.
Natural sugar substitute.
Brussels Winter type with dark green leaves.
Most widely grown variety with good leaf, flower, and seed yields.
Gorgeous reddish-bronze color, vigorous, uniform, and slow to bolt.
Dark green dill for containers, baby leaf, and hydroponics.
Standard bunching dill.
Fast-growing classic Genovese. Downy mildew and Fusarium resistant.
Classic thyme appearance with a minty-citrus flavor.
Eye-catching green leaves with red undersides.
Versatile medium-size leaves.
Leafy herb with bold celery flavor.
Versatile Asian culinary herb.
Traditionally used to flavor Mexican and Indian dishes.
Bolt-resistant variety with uniform, upright plants.
Popular bedding plant and edible flower; sweet, licorice-mint flavor.
Standard cilantro variety available in organic seed.
Vigorous leaf production and sweet flavor.
Upright, full plants with attractive leaves that are easy to harvest.
Dark green dill for containers, baby leaf, and hydroponics.
Common variety in a compact plant.
Edible flower with mild cucumber flavor attracts bees and butterflies.
Spicy aroma with hints of coffee and chocolate, a mild spice flavor.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
An oregano relative, and Mediterranean native, with zesty flavor.
Compact English lavender with a nice range of bloom colors.
Tall, highly uniform curled parsley.
Aromatic leaves are a substitute for French tarragon.
Specialty culinary herb that tastes like celery with a hint of anise.
Zesty citrus aroma for adding unique flair to fish and salads.