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Culinary Herb Seed Assortment (12 Individual Seed Packets)

Culinary Herb Seed Collection

Name: Culinary Herb Seed Collection
Brand: 12 Individual Seed Packets
SKU: AS01-FBM
Price: 9.99 USD
Availability: InStock

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2 ITEMS

5% OFF

3 ITEMS

10% OFF

4 ITEMS

15% OFF

5 ITEMS

20% OFF

6 ITEMS

25% OFF

01. SWEET BASIL

200 SEEDS

Sweet basil (Ocimum basilicum) is one of the most beloved culinary herbs worldwide. Its fragrant, sweet-peppery leaves are indispensable in Italian dishes such as pesto, tomato sauces, caprese salad, and Margherita pizza, and it shines equally in Thai and Vietnamese cooking, lending its distinctive spicy-anise notes to stir-fries like pad kra pao, green curries, and pho. Beyond the kitchen, fresh or dried basil is steeped into a gentle herbal tea that helps soothe bloating, indigestion, and nausea. The crushed leaves or essential oil also serve as a pleasant natural insect repellent against mosquitoes and flies, and the oil is valued in aromatherapy for its uplifting, stress-relieving scent.

02. COMMON CHIVES

200 SEEDS

Common chives (Allium schoenoprasum) are a versatile, mild onion-flavored herb prized for their fresh, grassy bite. Their slender green tubes are most often snipped raw as a finishing touch over creamy potato soups, scrambled eggs, omelets, baked potatoes with sour cream, and soft cheeses like cream cheese or goat cheese. They brighten salads, compound butters, vinaigrettes, and herb dips, and pair especially well with fish, poultry, and spring vegetables. Unlike stronger onions, chives retain their vivid color and delicate flavor when lightly cooked, making them ideal for stirring into mashed potatoes, risotto, or warm sauces at the last moment. Both the leaves and the pretty purple flowers are edible and commonly used as a subtle, attractive garnish.

03. CILANTRO

100 SEEDS

Cilantro (Coriandrum sativum), also known as coriander leaf or Chinese parsley, is an essential fresh herb in many global cuisines for its bright, citrusy, and slightly peppery flavor. The tender leaves and stems are indispensable in Mexican salsas, guacamole, tacos, and ceviche; throughout Southeast Asia in Thai curries, Vietnamese pho, and fresh spring rolls; and across Indian, Middle Eastern, and Latin American dishes from chutneys and chimichurri to marinades and grain bowls. Finely chopped cilantro is often scattered at the last moment as a finishing herb to lift salads, soups, grilled meats, and street foods like elote or falafel. While some people experience its taste as soapy due to genetics, for most it adds an unmistakable fresh vibrancy that dried coriander seed cannot replicate.

04. DILL

100 SEEDS

Bouquet dill (Anethum graveolens 'Bouquet') is a popular culinary dill variety prized for its abundant feathery leaves and early, profuse flower heads. Its fresh, tangy, slightly anise-like foliage is widely used to flavor pickles (especially dill pickles), potato salads, creamy cucumber salads, and Scandinavian gravlax or herring dishes. The bright green leaves pair beautifully with fish—think poached salmon, smoked trout, or shrimp cocktails—and elevate yogurt-based dips, tzatziki, borscht, and soft cheeses. The abundant yellow umbel flowers and later seeds are perfect for pickling cucumbers, beets, or green beans, while the fresh or dried dill tips season vinegars, dressings, and herb butters. Even the delicate flowers make an attractive edible garnish on salads and cold soups.

05. SWEET MARJORAM

500 SEEDS

Sweet marjoram (Origanum majorana), with its gentle, sweet-pine and citrus aroma, is a softer, more floral cousin of oregano and a cornerstone of European and Middle Eastern cooking. Its tender leaves are essential in French herbes de Provence blends, Italian sausage and meatball seasoning, stuffings, and classic bouquet garni for soups and stews. It beautifully complements roasted lamb, poultry, pork, and veal, and brings warmth to mushroom dishes, tomato sauces, eggplant casseroles, and creamy bean soups. In Greek and Turkish cuisines, it flavors grilled meats, dolmas, and vegetable braises. Unlike oregano, sweet marjoram mellows when cooked, making it ideal for long-simmered dishes, and its delicate flavor also shines fresh in salads, herb butters, and omelets. Medicinally, it is steeped into a calming tea for digestion and mild relaxation.

06. ITALIAN OREGANO

500 SEEDS

Italian oregano (Origanum x majoricum), often simply called Italian or Sicilian oregano, is a tender, sweet-flavored hybrid prized for its robust yet balanced aroma that defines Mediterranean cooking. Its dried leaves are the unmistakable backbone of pizza and pasta sauces, marinara, ragù, and virtually all Italian-American red sauces, delivering the classic “pizza herb” warmth without the bitterness of common wild oregano. Fresh or dried, it seasons grilled or roasted meats (especially lamb, pork, and chicken), eggplant parmigiana, zucchini fritters, and bean soups. It’s a key player in Italian sausage, meatballs, focaccia, and herb-rubbed breads, and blends seamlessly into vinaigrettes, compound butters, and roasted vegetables. With a softer, sweeter profile than Greek oregano, it holds up beautifully in long-cooked dishes while still shining when sprinkled fresh at the table.

07. ITALIAN PARSLEY

200 SEEDS

Italian parsley (Petroselinum crispum), also known as flat-leaf parsley, is the preferred culinary parsley for its robust, fresh, and slightly peppery flavor that far outshines the curly variety. Its bright green, flat leaves are indispensable in Italian pesto genovese, gremolata (the zesty lemon-zest-garlic topping for osso buco), salsa verde, and the classic soffritto base of countless sauces, risottos, and braises. Finely chopped, it finishes pasta dishes, grilled fish, roasted potatoes, tabbouleh, and Middle Eastern fattoush, while whole sprigs flavor stocks, bouquet garni, and court bouillon for poaching. Unlike curly parsley, Italian parsley holds its vibrant taste when cooked, making it perfect for soups, stews, meatballs, and herb-crusted roasts, and it’s the traditional herb scattered generously over dishes just before serving for a burst of freshness.

08. ROSEMARY

100 SEEDS

Rosemary (Rosemarinus officinalis), with its woody stems and needle-like, pine-camphor leaves, is one of the most aromatic and assertive herbs of the Mediterranean. Its bold, resinous flavor is inseparable from Tuscan focaccia, roast lamb studded with garlic and rosemary sprigs, and Provençal herb-crusted rack of lamb or pork loin. Whole branches are tossed onto grill coals to infuse meats, fish, and vegetables with smoky fragrance, while finely chopped leaves season roasted potatoes, focaccia, flatbreads, and lemony chicken skewers. It pairs especially well with beans (think white bean soup or Tuscan ribollita), winter squash, mushrooms, and citrus. Rosemary also infuses olive oils, vinegars, and simple syrups for cocktails, and a few leaves steeped in hot water make a stimulating tea traditionally used for memory, circulation, and digestion.

09. BROAD LEAVED SAGE

100 SEEDS

Sage (Salvia officinalis), with its velvety, gray-green leaves and earthy, slightly peppery, camphor-like aroma, is the quintessential cool-weather herb of European cuisine. Its robust flavor defines classic dishes like saltimbocca alla romana (veal wrapped with prosciutto and sage), sage-brown butter sauce over pumpkin ravioli or gnocchi, and traditional poultry stuffings for Thanksgiving turkey or roast chicken. Fried whole in hot oil for just seconds, the leaves become crisp and fragrant, making an irresistible garnish for risottos, polenta, or creamy bean soups. Sage pairs beautifully with pork (think porchetta or sausage), winter squash, onions, and rich cheeses, and is a key ingredient in Italian finocchiona salami and British sage derby cheese. When used sparingly, it also infuses warming teas traditionally sipped for sore throats and digestion.

10. SUMMER SAVORY

200 SEEDS

Summer savory (Satureja hortensis), a delicate annual herb with a sharp, peppery-thyme flavor and subtle marjoram undertones, is the classic “bean herb” of European kitchens. Its tender leaves are essential for seasoning all kinds of beans—fresh shell beans, green beans, dried white beans, and especially German Bohnenkraut dishes—because it reduces flatulence while adding bright, aromatic depth. It shines in hearty soups, lentil stews, cabbage rolls, and potato dishes, and is a traditional ingredient in Bulgarian trakya kebap, French fines herbes blends, and Balkan cevapcici sausages. Summer savory pairs beautifully with goat cheese, grilled trout, zucchini, and eggs, and is often rubbed on poultry or pork before roasting. With a gentler bite than winter savory, it can be used generously fresh or dried and is sometimes called “the pepper herb” for its ability to replace black pepper in low-sodium diets.

11. GERMAN THYME

500 SEEDS

German thyme (Thymus vulgaris) is the classic, robust thyme beloved for its intense, warm, earthy aroma with hints of clove and mint—the true “kitchen thyme” of European cooking. Its small, potent leaves are indispensable in French bouquet garni, German sauerbraten marinades, Bavarian pork roasts, and hearty goulash, delivering the backbone flavor to slow-cooked braises, game meats, and mushroom dishes. It seasons roasted root vegetables, potatoes, stuffing, and rich bean or lentil soups, and is a cornerstone of herbes de Provence and za’atar blends. German thyme holds its flavor exceptionally well when dried, making it perfect for long-simmered stocks, stews, and tomato sauces, while fresh sprigs infuse oils, vinegars, and brines. Traditionally, it is also steeped into a strong tea for coughs, sore throats, and digestion.

12. BLUE BORAGE

50 SEEDS

Blue borage (Borago officinalis), often simply called borage or starflower, is a charming Old-World herb prized as much for its vivid sky-blue, star-shaped flowers as for its cucumber-like flavor. The young leaves—hairy but tender when small—are chopped into cool German Frankfurter Grüne Soße, tossed into salads, or stirred into yogurt-cucumber tzatziki and cold summer soups for a refreshing, green note. The stunning edible flowers are the real star: frozen into ice cubes for cocktails and Pimm’s cups, floated on chilled white wines or lemonades, or scattered over fruit salads, goat-cheese crostini, and desserts. Traditionally, borage leaves and flowers are steeped into calming, courage-boosting teas (the original “cool tankard” of medieval herbalists) and are valued in herbal medicine for their mild diuretic and mood-lifting properties. Bees adore it, making it a favorite in cottage and pollinator gardens.

Culinary Herb Seed Collection

Shipped by Seed Needs

01. SWEET BASIL

02. COMMON CHIVES

03. CILANTRO

04. DILL

05. SWEET MARJORAM

06. ITALIAN OREGANO

07. ITALIAN PARSLEY

08. ROSEMARY

09. BROAD LEAVED SAGE

10. SUMMER SAVORY

11. GERMAN THYME

12. BLUE BORAGE

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