Herbs
A light, sweet favorite for sachets, perfume, potpourri. Even the foliage smells sweet!
$4.95
The Cilantro/Coriander Organic, 'Coriandrum sativum', is one of the most useful and tasty herbs available. Both the foliage (cilantro) and seed (coriander), make this herb very versatile. Cilantro is also called Chinese parsley. Cilantro has a thousand uses from as simple as a sprig in chicken soup to chopped in Mexican food. The crushed seeds season stews, cookies, and beans. The Cilantro will bolt (flower) later than regular Cilantro. This plant was cultivated 3000 years ago by the Greeks and Romans to make vinegar to preserve meat. The foliage of the Cilantro plant has a sage flavor with a strong suggestion of citrus and is used more than the seeds at this time. The seed, Coriander, has a strong citrusy, lemon flavor. Senna tea is made from crushed Coriander. Plant in the spring after the last average frost date.This packet plants 13 - 10 foot rows.
$3.49
The Rosemary plant, 'Rosmarinus officinalis', has a pine flavor and is a must for lamb, pork, poultry, carrots, and peas. Rosemary is an excellent container herb for indoors and adds a wonderful aroma. The very aromatic smell of the rosemary will make you fall in love with this herb. The Rosemary has very narrow grey-green needlelike leaves that are 1/2 to 1 inch long. The Rosemary has many culinary uses.Rosemary compliments pork, fish, lamb, poultry, wild game, mushrooms and potatoes. Add some rosemary to soups and sauces for a little something extra. Steeped in boiled water and inhaled, Rosemary will help clear your head if you have a cold. It is very refreshing in bath water and helps make very aromatic potpourris. Both the leaves and the flowers are edible. Plant in the spring and starting the plants indoors is recommended.
$2.39
Perennial Herb. The most popular of all herbs for seasoning because of its mildly pungent flavor and pleasant aroma. May be used fresh or dried in stuffing and in pork or cheese dishes. The attractive plant can be used for gray accents in the flower garde
$2.29
Annual Herb. An easy-to-grow herb. Green or dried seed clusters are used primarily in making dill pickles. Fresh young leaves are used for flavoring slads, soups, meat and fish. The plant is highly aromatic and bears large, yellow flower heads.
$2.29
Annual Herb. Plants produce aromatic, pungently-flavored leaves which are used either fresh or dried to flavor soups, egg and cheese dishes, lamb, pork, and veal. A pinch of fresh leaves adds a subtle appetizing aroma and taste to fresh garden salads.
$2.29
Perennial Herb. Popular and easy to grow. Refreshing, cool tasting leaves add zest to sauces, vegetables, meat, potato dishes, potpourri, jelly or as a garnigh to iced drinks, melons or ice cream.
$2.29
