Recent trends in containerized culinary herbs are causing commercial producers to adopt more sustainable practices. This increase in market demand and production has not been accompanied by research on organic containerized culinary herb production. Determining proper fertilizer concentrations decreases pollution and crop loss while increasing total profit. The objectives of this project are to characterize the growth, morphology, and plant tissue nutrient concentrations of six different culinary herb species: sweet basil (Ocimum basilicum ‘Nufar’), purple basil (Ocimum basilicum ‘Red Rubin), common sage (Salvia officinalis), parsley (Petroselinum crispum ‘Giant of Italy’), cilantro (Coriandrum sativum ‘Leisure’), and dill (Anethum graveolens ‘Hera’) as a response to organic turkey litter fertilizer applications.