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 Arugula is a salad herb with a pungent, spicy flavor distinctly its own. Some chefs like the younger, smaller leaves because of their mild taste. Others prefer more mature leaves which are slightly stronger. We supply both. |
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 Basil One of the most popular culinary herbs, basil has bright green oval leaves which, depending on variety, can be as large as a child's hand or as small as a fingernail. Its spicy flavor, with a hint of licorice, makes it ideal for sprinkling over salads or sliced tomatoes. It is the key ingredient in pesto sauce and other Mediterranean dishes. |
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Basil, Opal has glossy, slightly ruffled leaves with deep purple color. It is slightly more pungent than sweet basil. Added to plain vinegars, it provides flavor and a delicate hue that ranges from light pink to burgundy. | |||||||||||||||||||||||||||
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Basil, Thai is the most intensely flavored basil of all. Popular with the cooks of southern France, it is also prized by discerning chefs in the U.S. The more recognizable varieties have small leaves and reddish stems.
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 Bay Leaf |
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 Cilantro, or coriander, has finely scalloped, broad leaves that cluster on round branching stems. It is used in curries, stews, salads, salsa and various sauces and is essential to the cuisine of Mexico and southeast Asia. |
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 Chervil leaves are lacy, fern-like and light green, growing in clusters on slender, slightly rigid stems, similar to parsley and cilantro. One of the fines herbes, its leaves are use generously with salads, soups and sauces as well as chicken, white fish, salmon and egg dishes. |
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Chives grow in bunches of grass-like, cylindrical leaves. Deep green and mildly aromatic, they can be used as a garnish or chopped into butter, cream cheese or sour cream for a slightly oniony addition. They are also added to salads, sandwiches and soups. | ||||||||||||||||||||||||||
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 Dill is delicate plant with feathery, bluish green leaves that grow out of rigid, hollow stems reminiscent of fennel and mature asparagus. Finely chopped, the leaves are added to soups, potato dishes, eggs, grilled meats, salmon and various fish recipes. For a particular treat it is mixed with butter and spread over steamed new potatoes. |
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 Lemon Verbena |
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 Marjoram has small oval leaves, similar to those of oregano but somewhat less green and considerably more tender. Its stems are woody at the base, reaching upward and outward in a wiry tangle of dense foliage, chopped finely, it is added to salads and a wide range of meats in the final minutes of cooking. |
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Mint Whether spearmint, peppermint or any of a number of the flavored mints, this herb has long been added to cool drinks and desserts in addition to its traditional use with lamb. Orange mint and chocolate mint are currently popular, and we offer both. |
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| Oregano is a dense, sprawling plant with dark green, peppery-flavored leaves that can be sprinkled over pizza, tomatoes and cheese dishes or rubbed generously into roasts. | ||||||||||||||||||||||||||||
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 Rosemary is an evergreen sub-shrub with dark green needle-like leaves reaching out from erect woody stems. It is valued in many meat dishes, especially lamb and pork. Italian cooks spread the needles generously over roast chicken or roasted potatoes. |
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 Sage produces thick, gray-green leaves set in pairs with pronounced veins on the undersicles. Its stems are square and pale green, becoming woody as the plant ages. It is a key ingredient in stuffing and sausage mixes but is also rubbed into pork roasts and chicken or chopped finely and mixed into rice dishes. |
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 Savory Growing on square, thickly branching stems that turn reddish and woody with age, savory leaves are small (about the size of a little fingernail), narrow and dark green. Their peppery flavor adds zest to a wide variety of foods but is especially suited to beans, whether fresh or dried. |
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 Sorrel has longish, lance-shaped leaves, light green and delicate when young. Its stems are rigid yet succulent, turning reddish with maturity. It serves as the basis of an excellent soup, or as an addition to other soups, and is also used with lamb, fish, poultry and pork or wherever its pleasantly sour influence is desired. |
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 Tarragon is an important culinary herb, somewhat spindly in growth, with long, narrow leaves on stiff pale-green stems. When used sparingly--it is potently licorice in flavor, though subtle compared to anise or fennel--it brings warmth and depth to a range of recipes. It is also mixed into butters for vegetables and fish, or added to vinegar where it combines with Bernaise, tartar and hollandaise sauces. Shredded leaves are sprinkled over fish or into salad dressings, light soups and omelets. |
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| Thyme's leaves are tiny and oval, light green and highly aromatic. Its square, greenish-brown stems become gnarled and woody in the first year of growth. It is much more versatile than is popularly known and goes well with poultry, beef and shellfish or with most foods sautéed in wine. | ||||||||||||||||||||||||||||
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