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

Culinary Herbs

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Dark green dill for containers, baby leaf, and hydroponics.
Aromatic leaves are a substitute for French tarragon.
Tall, highly uniform curled parsley.
Fine- to medium-leaf chive.
Tall Genovese with improved resistance to downy mildew.
Tall Genovese with improved resistance to downy mildew.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Medium-size leaf, highly uniform.
Common variety in a compact plant.
Specialty culinary herb that tastes like celery with a hint of anise.
Spring green dill for baby leaf and bunching.
Fast-growing classic Genovese. Downy mildew and Fusarium resistant.
Compact English lavender with a nice range of bloom colors.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Compact, dome-shaped Greek basil.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Zesty citrus aroma for adding unique flair to fish and salads.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Improved strain of standard Genovese basil.
Dark purple Italian Large Leaf type with high yields and great flavor.
Spring green dill for baby leaf and bunching.
Small, dome-shaped plants with fine leaves, perfect for pots or beds.
Dark purple Italian Large Leaf type with high yields and great flavor.
Zesty citrus aroma for adding unique flair to fish and salads.
Medium- to fine-leaf chive.
Bolt-resistant variety with uniform, upright plants.
High-yielding Genovese basil for field production.
Multiuse Genovese basil with downy mildew and Fusarium resistance.
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A true Greek oregano with strong aroma and flavor.
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Standard variety in multi-seed pellet for precision and convenience.