Our variety of sweet basil is what you think of when you hear your friend proudly talking about her herb garden. A perfect garnish on basically any dish, basil is best known combined with garlic, oil and pine nuts for a five-minute Italian pesto recipe. To really impress your Italian Nonna, talk about how you love the smell of basil, which combines hints of anise, pepper and mint that you can’t live without on her homemade ravioli.
For a crowd pleaser try adding rice, salt, cilantro, lime juice, and olive oil for a great cilantro-lime rice that would make Martha Stewart proud. Or just pick it fresh and garnish cooked shrimp, chicken or salad and your friends will still be impressed. Unless they think it tastes like soap, avoid those friends.
One of the most commonly known herbs, this familiar taste will leave your mouth fresh and cool. Have you ever tried mint and lime sorbet? You should. As a main flavor component in teas, jellies, syrups, candies and ice creams, this is definitely a flavor you’re familiar with
Did you know? Thyme is usually sold as bunches of sprigs. A sprig is one stem of the plant with leaves and depending on the dish, the whole sprig can be used or just the leaves should be removed from the stem. When a recipe calls for a bunch/sprig it means with the stem but if the recipe says spoons it means just the leaves.
The first known fan of dill was pharaoh Amenhotep II in about 1400 BC. Since those days it has been used in most countries of Asia, Europe and the Middle East. It is used in a wide variety of dishes and even as a medicine, and is everywhere popular for its delicate aroma.
The two main groups of parsley used as herbs are French, or curly leaf parsley (crispum, favored by chefs) and Italian, or flat leaf parsley. The Italian parsley more closely resembles the natural wild species. A third type, grown in southern Italy, has thick leaf stems resembling celery.
Tarragon is the main flavoring component of béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar, used in a great number of recipes, particularly in France, Italy and Spain.
Lemon balm is the main ingredient of the traditional Carmelite water from the 14th century, which is still for sale in Germany.
Not as soft as its counterparts, this leafy lettuce stays true to its crisp name. A perfect addition to a mixed greens salad or on its own in a sandwich, crisp salad is versatile and nutritious. Grown as a stalk, you’ll be happy to have our crisp salad in your daily meals.
Unlike crisp salad, green leaf lettuce branches from a single stalk making it leafy and more perishable than lettuce that comes in a head. It is generally included in baby lettuce mixes and has a true green color and mild flavor. Since green leaf lettuce wilts quickly it is best to wait to add dressing until just before serving.
Red leaf lettuce branches from a single stalk making it more perishable than lettuce that comes in a head. It is generally included in baby lettuce mixes and has a deep red color at the top of the leaf and a mild flavor similar to green leaf lettuce. Since red leaf lettuce wilts quickly it is best to wait to add dressing until just before serving.
Traditionally, lettuce had not been considered a very nutritious product. However, nutrient composition and bioactive compounds vary among lettuce types. Romaine lettuce, in particular, has nutritional benefits due to its low sodium content and its dietary contribution of fibers, folate, vitamin C, carotene, lutein, and phenolic compounds.
Try using oak leaf lettuce as a bed for cooked meats, stir-fries, and grilled fish.
In a baby leaf mix you get light and dark green and red lettuces combining colors and textures with smooth and ruffled leaves. With our leaf mix you get fresh flavors in a ready-to-serve blend that is perfect served with your favorite dressing.
Call our sales today and schedule site visit. We are always ready to work together and grow samples and become your partner in growing.