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

Culinary Herbs

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Compact Genovese basil. Downy mildew and Fusarium resistant.
Thai basil with high resistance to downy mildew.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Our slowest-bolting dwarf dill for containers and small spaces.
Brussels Winter type with dark green leaves.
Eye-catching green leaves with red undersides.
Aromatic leaves are a substitute for French tarragon.
Fast-growing, classic Genovese. Downy mildew and Fusarium resistant.
Vigorous leaf production and sweet flavor.
Semi-compact Genovese, highly resistant to downy mildew.
Multiuse Genovese basil with downy mildew and Fusarium resistance.
Standard bunching dill.
Natural sugar substitute.
Leafy herb with bold celery flavor.
Light, sweet flavor for teas and cooking.
An oregano relative, and Mediterranean native, with zesty flavor.
A staple of the herb garden.
Fine- to medium-leaf chive.
The standard winter-hardy thyme with good flavor and yields.
Fine- to medium-leaf chive.
Tall Genovese, highly resistant to downy mildew.
Classic thyme appearance with a minty-citrus flavor.
Distinct lemon flavor for teas and salads, flowers attracts bees.
Upright, full plants with attractive leaves that are easy to harvest.
Traditionally used to flavor Mexican and Indian dishes.
Tall Genovese, highly resistant to downy mildew.
Versatile medium-size leaves.
Improved first-year-flowering white lavender.
Culinary and medicinal, leaves used in salads, roots ground for coffee.
Unique leaf shape with mild cucumber flavor for salads, garnishes.
Semi-compact Genovese, highly resistant to downy mildew.
Spring green dill for baby leaf and bunching.
Specialty culinary herb that tastes like celery with a hint of anise.
Compact English lavender with a nice range of bloom colors.