Dried Green Peppercorn
Dried Oregano Leaves
Flowering Pineapple Sage
Flowering Thai Basil
Hawaiian Ginger Root
Micro Cress-Red Sakura
Micro Herb Flowers Mix
Micro Herbs Mix
Micro Lemon Basil
Micro Onion Sprouts
Micro Purple-Opal Basil
Micro Thai Basil
Micro Tri-Color Sage
Oriental Flat Chives
Plain Italian Parsley
Purple-Opal Israeli Basil
Rock Garden Rosemary
Taro Root Leaves
Yautia Blanca Root
BASIL– Flavor: 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.
CHIVES– Flavor: 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.
CILANTRO– Flavor: 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.
DILL– Flavor: 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.
MINT– Flavor: 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.
OREGANO– Flavor: 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.
PARSLEY– Flavor: 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.
ROSEMARY– Flavor: 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.
SAGE– Flavor: 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.
TARRAGON– Flavor: 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.
THYME– Flavor: 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.