Herbs & Spices

Basil Leaves
Bay Leaves
Brown Peppercorn
Burdock Root
Chinese Parsley
Curly Parsley*
Curry Leaves
Dried Green Peppercorn
Dried Oregano Leaves
Dried Rosemary
Fennel Pollen
Florida Basil
Flowering Pineapple Sage
Flowering Rosemary
Flowering Thai Basil
Galanga Root
Ginger Root
Hawaiian Ginger Root
Horseradish Root
Israeli Chives
Israeli Oregano
Israeli Rosemary
Israeli Sage
Israeli Tarragon
Israeli Thyme
Israelil Basil
Italian Parsley*
Lemon Balm
Lemon Grass
Lemon Thyme
Lemon Verbena
Micro Basil*
Micro Chervil
Micro Chives
Micro Cilantro*
Micro Cress*
Micro Cress-Affilla
Micro Cress-Atsina
Micro Cress-Borage
Micro Cress-Daikon
Micro Cress-Mustard
Micro Cress-Red Sakura
Micro Cress-Rucola
Micro Cress-Tahoon
Micro Fennel
Micro Herb Flowers Mix
Micro Herbs Mix
Micro Lemon Basil
Micro Mint
Micro Onion Sprouts
Micro Parsley
Micro Prestocress
Micro Purple-Opal Basil
Micro Tarragon
Micro Thai Basil
Micro Thyme
Micro Tri-Color Sage
Micro Wasabi
Oriental Flat Chives
Parsley Root
Plain Italian Parsley
Potted Herbs
Purple Sage
Purple-Opal Basil
Purple-Opal Israeli Basil
Rock Garden Rosemary
Star Anise
Taro Root
Taro Root Leaves
Thai-Hawaiian Basil
Vanilla Beans
Variegated Sage
Yautia Blanca Root
Yellow Chives
Young Ginger
Young Rosemary
Yucca Root

BASILFlavor: Fragrant and spicy — almost peppery. Great with: Tomatoes, vegetables, poultry, grilled pizzas, salads. Notes: It’s best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest.

CHIVESFlavor: Subtle onion with grasslike leaves. Great with: Egg dishes, soups, sauces, baked potatoes, fish. Notes: Snip with scissors for best results. Chive flowers make a pretty garnish.

CILANTROFlavor: A lively flavor; soapy, some say; looks similar to flat-leaf parsley. Great with: Asian, Mexican and Indian dishes; mix in salsas and chutneys. Notes: Leaves become bitter after plant flowers. Dried seeds are the spice coriander.

DILLFlavor: Fresh and grassy; feathery leaves used in pickle brine. Great with: Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegars. Notes: Use dill fresh or add to hot food just before serving.

MINTFlavor: Cool; brightens up both savory and sweet dishes. Great with: Beverages, jellies, sauces, marinades for meat and vegetables; often tossed with buttered peas. Notes: The most popular variety is spearmint. To dry, hang in a dark place with low humidity.

OREGANOFlavor: Earthy; balances acidic tomatoes — hence common on pizza. Great with: Lamb, beef, eggs, beans, eggplant.Notes: It’s closely related to marjoram (but more pungent), so they aren’t classified separately.

PARSLEYFlavor: Peppery and fresh; curly parsley is milder than flat-leaf Italian. Great with: Salads, vegetables (especially potatoes), pasta. Notes: Either variety is a breath freshener.

ROSEMARYFlavor: Pungent aroma and pine flavor. Great with: Mediterranean dishes, lamb, poultry, fish, breads; add sprigs or finely chopped leaves to long-cooking stews. Notes: When grilling, sturdier stems make good skewers; branches can be a basting brush.

SAGEFlavor: Very aromatic and woodsy. Great with: Fresh sausage, holiday stuffing for turkey, rich meats like pork, goose and duck. Notes: Deep-fried sage is a lovely garnish.

TARRAGONFlavor: Reminiscent of licorice. Great with: Poultry, fish, shellfish, vegetables, vinegar and eggs; indispensable in the French béarnaise sauce. Notes: Two types; French is preferred over the more bitter Russian.

THYMEFlavor: Minty and citrusy. Great with: Mediterranean dishes, stews, eggs, seafood, poultry; toss sprigs into boiling water to flavor steamed rice. Notes: Strip leaves from stems by pulling through fork tines.