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|Italian Large Leaf Basil
Warm weather annual develops into an attractive, bushy plant. Grow in containers or flower borders. Used in pesto, tomato dishes, soups, fish and poultry dishes, fresh or as quick-frozen leaves. Full or partial sun.
Chives taste like sweet, mild onions. They complement most any dish except sweet ones. The flowers can also be eaten and look attractive when tossed with salads or used as a garnish. Chives have been added to foods for nearly 5,000 years!
Versatile spice indeed! Use leaves or seeds. Popular, easy to grow annual. Has a pleasantly aromatic and flavorful seed for use in potpourris and to flavor pastry, beans, stew, sausage, and fish. Distinctively flavored leaves are used in Latin and Southeast Asian dishes. Best with fowl, meats, and spicy dishes.
Light-green, feathery leaves and small, greenish-white flowers. Leaves used fresh to flavor salads, dips, vinegars and meat, fish and vegetable dishes. Seeds are collected and dried for use in pickle recipes. Self seeding. Full sun.
A very versatile herb. Its leaves, stalks, seeds, roots and plant base or 'apple' are all used. It is grown for its delicious tender 'apple' which can be eaten raw or blanched along with its stalk when young. Its leaves and seeds have an anise like flavor.
Spicy and aromatic perennial, usually grown as an annual. Has square, branching stems and sometimes grows to the size of a small shrub. Likes to be sheltered in a warm, sunny spot. Protect from frost, and water sparingly.
An herb that grows wild in central and southern Italy and the rest of the Mediterranean countries. Has a much stronger flavor dry than fresh but just as good. However use less dry oregano, as the flavor is more concentrated. Used on pizza and in sauces as well as vegetables. Very popular in Sicily where it is often added to preserved olives. Easily grown in a pot.
Strong, vigorous, upright growing plant with long, attractive stems for bunching. Leaves are heavily curled, dark green and maintain their color well into the season. Has good grow back for several harvests.
Fragrant evergreen herb used with meats and stews. An easy to grow perennial that enhances everything from eggs to bread to vegetables and meats. This dependable and versatile herb needs little care or water to thrive. Since it is attractive and tolerates some degree of drought is also used in landscaping It is considered easy to grow for beginner gardeners, and is pest resistant. Rosemary is extremely high in iron, calcium and Vitamin B6.
Shrubby evergreen perennial with broad, velvety, dusty green leaves which have a woodsy camphor-like taste and tempting aroma. Traditionally used as a poultry stuffing and to season meat. Perennial.
A hardy and vigorous plant, spreading at the roots and growing over a meter tall. Russian Tarragon actually prefers poor soils and happily tolerates drought and neglect. It is not as strongly aromatic and flavorsome as its French cousin, but it produces many more leaves from early spring onwards that are mild and good in salads and cooked food. Tasting somewhat like Anise, Tarragon is mildly sweet and adds excellent flavor to sauces, soups, vegetables and even desserts. The young stems in early spring can be cooked as an asparagus substitute. Grow indoors from seed and plant out in the summer. Spreading plant can be divided easily.
This indispensable kitchen herb is a small bushy perennial shrub that grows up to 15” tall and produces multiple stems with tiny silver-green aromatic leaves and white to pale purple flowers. The whole plant (leaves, stems and flowering tops) is used fresh or dried to flavor a wide variety of dishes.
|Herb: Italian Large Leaf Basil
Herb: Bouquet Dill
Herb: Florence Fennel
Herb: Sweet Marjoram
Herb: Italian Oregano
Herb: Broadleaf Sage