The greatest appeal of the plants grouped in this category are the flavorful compounds released from these vegetables. Herbaceous aromatic plants are remarkable in the diversity of their offerings. Because of the strength that aromatics impart on recipes we devote a significant portion of our production space to herbs and spices.
Basil, one of the most popular and versatile herbs, is prolific and heat-loving, and we grow a variety of types with varying flavors and leaf sizes including Italian sweet basil, Genovese basil, lemon basil, and opal (deep purple) basil.
Oregano is a versatile herb commonly used in Italian, Spanish, and Mexican dishes. Oregano works well in savory dishes and pairs well with tomatoes,
Thyme, an essential herb in many French dishes, is a popular cooking herb. Thyme's gray-green leaves have a pungent minty, light-lemony flavor.
Marjoram packs a spicy, sweet aroma into its tiny leaves. This sweet herb is commonly used in roasts, casseroles, teas and jellies.
Parsley has a distinct freshness of flavor. We grow two types including a dark, glossy flat leaf variety and a finely curled variety.
Sage's velvety leaves impart a smoky, earthy aroma. Sage pairs well with many starchy root vegetables and various winter squash varieties, as well as dark meats and poultry.
Rosemary has fragrant, evergreen, needle-like leaves. This herb's pine-like fragrance works well as a potherb and as an addition to roasted meat dishes.
Dill fronds are the feather-like leaves of the dill plant, which is in the apiacea (carrot and parsnip) family. This herb enhances salads, soups, and sauteed vegetables, and is also commonly used in pickles and salad dressings.
Cilantro imparts a citrusy flavor in its delicate leafy green leaves. This herb is used to flavor a wide diversity of dishes from the cuisines of the Middle East, the Mediterranean, India, South Asia, Mexico, Latin America, and China.
The greatest appeal of the plants grouped in this category are the flavorful compounds released from these vegetables. Herbaceous aromatic plants are remarkable in the diversity of their offerings. Because of the strength that aromatics impart on recipes we devote a significant portion of our production space to herbs and spices.
Basil, one of the most popular and versatile herbs, is prolific and heat-loving, and we grow a variety of types with varying flavors and leaf sizes including Italian sweet basil, Genovese basil, lemon basil, and opal (deep purple) basil.
Oregano is a versatile herb commonly used in Italian, Spanish, and Mexican dishes. Oregano works well in savory dishes and pairs well with tomatoes,
Thyme, an essential herb in many French dishes, is a popular cooking herb. Thyme's gray-green leaves have a pungent minty, light-lemony flavor.
Marjoram packs a spicy, sweet aroma into its tiny leaves. This sweet herb is commonly used in roasts, casseroles, teas and jellies.
Parsley has a distinct freshness of flavor. We grow two types including a dark, glossy flat leaf variety and a finely curled variety.
Sage's velvety leaves impart a smoky, earthy aroma. Sage pairs well with many starchy root vegetables and various winter squash varieties, as well as dark meats and poultry.
Rosemary has fragrant, evergreen, needle-like leaves. This herb's pine-like fragrance works well as a potherb and as an addition to roasted meat dishes.
Dill fronds are the feather-like leaves of the dill plant, which is in the apiacea (carrot and parsnip) family. This herb enhances salads, soups, and sauteed vegetables, and is also commonly used in pickles and salad dressings.
Cilantro imparts a citrusy flavor in its delicate leafy green leaves. This herb is used to flavor a wide diversity of dishes from the cuisines of the Middle East, the Mediterranean, India, South Asia, Mexico, Latin America, and China.