• Basil Quick View
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    • Basil Quick View

    • Basil

    • $63.06 – $157.38
    • Dried basil has a more assertive flavor than fresh basil and is best when added to the end of cooking because prolonged heat will deteriorate its distinct flavors. It is commonly used in Italian, Mediterranean, Thai, Vietnamese, and American cuisine.
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  • Bay Leaves Quick View
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    • Bay Leaves Quick View

    • Bay Leaves

    • $38.80 – $96.60
    • Bay leaf is one of the few herbs to reach its peak flavor and aroma when dried rather than fresh. Bay leaves are typically added whole during the cooking process and removed before eating.
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  • Chives Quick View
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    • Chives Quick View

    • Chives

    • $17.63 – $43.96
    • Chives are the smallest members of the onion family. Add chives at the end of or after cooking as they lose their delicate flavor with long exposures to heat.
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  • Cilantro Quick View
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      Cilantro Quick View

    • Cilantro

    • $190.45 – $488.99
    • Cilantro comes from the leaves of the coriander plant; however it is not interchangeable with coriander spice. It is a commonly used herb in Latin American, Caribbean, and Asian cuisines and it should be used sparingly as the pungent flavor can sometimes be overpowering.
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  • Dill Weed Quick View
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      Dill Weed Quick View

    • Dill Weed

    • $103.54 – $259.22
    • Dill weed is from the leaf and stem of the dill plant. While deriving from the same plant, dill weed is very different from dill seed and the two should never be substituted for each other. Dill weed should be used sparingly in most applications because its flavor increases with time.
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  • Juniper Berries Quick View
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    • Juniper Berries Quick View

    • Juniper Berries

    • $32.43 – $81.76
    • Juniper berries are not actually classified as berries but are in fact female seed-cones from the juniper plant. Because juniper berries are very powerful, as few as 3-4 berries can be used to add flavor to an entire recipe.
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  • Marjoram Quick View
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    • Marjoram Quick View

    • Marjoram

    • $16.49 – $41.16
    • A close cousin of the oregano family, the perennial marjoram herb is a cold-sensitive plant which originated from the Mediterranean. Marjoram works well in many recipes which call for oregano, although it yields a more delicately sweet and slightly minty flavor. Because of its delicate flavor, it should be added towards the end of cooking.
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  • Mint Quick View
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    • Mint Quick View

    • Mint

    • $28.35 – $70.75
    • Mint is an incredibly flexible herb that works well in both sweet and savory dishes and can be used to complement and mellow the flavors of acidic foods. It is very common in Middle Eastern, Turkish, Greek, and Indian cuisines. It holds onto its flavor well, so it can be added during the early stages of the cooking process.
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  • Oregano Quick View
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    • Oregano Quick View

    • Oregano

    • $14.22 – $35.55
    • There are many different types and varieties of oregano that are defined by where they are cultivated in the world, some of the most popular types in the U.S. being Greek, Italian, and Mexican oregano. It can be used as a substitute for marjoram in dishes where a bolder, zestier flavor is desired.
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  • Parsley Quick View
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    • Parsley Quick View

    • Parsley

    • $16.56 – $41.36
    • Dried parsley is slightly more muted in flavor than its fresh counterpart, which is why it is commonly used as a last-minute garnishing to add texture and color to your favorite recipes. Dried parsley is also great for slow cooking as it can handle the long cooking times without losing its flavor.
    • Select options This product has multiple variants. The options may be chosen on the product page
  • Rosemary Quick View
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    • Rosemary Quick View

    • Rosemary

    • $22.76 – $56.72
    • Rosemary is derived from a small evergreen shrub in the mint family. Dried rosemary should be used sparingly to avoid overpowering the dish due to its pungent flavor and can stand up to long cooking times.
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  • Tarragon Quick View
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    • Tarragon Quick View

    • Tarragon

    • $32.37 – $80.70
    • Tarragon should be used sparingly as its pungency may overwhelm other flavors in the dish. It should also be added later in cooking because it may turn bitter with prolonged exposure to heat. Crush the leaves before adding to your recipes to release their full range of flavors.
    • Select options This product has multiple variants. The options may be chosen on the product page