Basil
The king of herbs

This ‘king of herbs’ gets its name from Greek meaning royal or kingly plant which makes sense since basil certainly plays king in many Italian dishes. The primary ingredient in pesto and the easiest plant to keep alive on your windowsill, basil is a must-have.

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.

Cilantro
The famous debate

The famous cilantro debate, you either love its fresh lemon-like flavor or hate its soapy taste. Did you know that’s a genetic trait? If you’re on the love side of the debate, take cilantro, also known as coriander, and consider adding it to your favorite dish. Aside from taste, the benefits range from helping with skin inflammation to anemia and high cholesterol. With cilantro’s first introduction to North America in 1670, it’s been a favorite addition to recipes since.

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.

Mint
Fresh and cool

If you want to impress your friends next time you’re wiping up a batch of mojitos, let them know there are about 13-18 species of mint with a sub cosmopolitan distribution across Europe, Asia, Australia and North America. Or just add this refreshing herb to a mint julep and call it a day.

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

Thyme
Source of courage

In the mint family, and a relative of oregano, thyme has a slightly minty flavor with more piney, smokey tones and is used best in seasoning blends and sauces and is used as much for its smell as its taste. Commonly used in meat dishes and paired with basil, oregano, sage, rosemary or garlic, thyme does not like to stand alone, although in ancient Greece it was burnt as incense in temples as a source of courage.

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.

Dill
Quiet elegance

Dill is more than just an essential ingredient in dill pickles. In the cuisines of many countries, it is the sovereign herb to flavor fish. Today, more and more people are discovering it in the Americas. Authentic gravlax is cured using only salt, pepper and dill. The soft aroma of dill is a great alternative to stronger spices in many dishes and the herb is foolproof in cooking – for many people there is no such thing as too much dill.

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.

Parsley
Must have

Parsley is incredibly versatile in the kitchen. It is frequently used as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well as in meat or vegetable stews (including shrimp creole, boeuf bourguignon, goulash etc.). In Europe parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. One of the classic fines herbes.

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
A favourite of classical chefs

Tarragon is a species of perennial herb in the sunflower family and with chives, chervil and parsley one of the classic fines herbes. It’s delicate but pronounced aroma goes particularly well with foods we associate with spring: salmon, chicken, veal, eggs and baby vegetables like artichokes, fava beans, asparagus and carrots. Leaves of tarragon inserted under the skin of a chicken before it is roasted will permeate the meat with its flavor.

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

A herb in the mint family, the leaves of lemon balm have a mild lemon scent similar to mint. Lemon balm can be used as a substitute for lemon peel and to flavor soups, sauces, vinegar and seafood. The plant is often used as a flavoring in ice cream and is also suitable for spicing up chicken. Early fresh leaves can be chopped and added to salads. Cooking destroys the fragrance and lemon balm should be added to food that is already cooked.

Lemon balm is the main ingredient of the traditional Carmelite water from the 14th century, which is still for sale in Germany.

Crisp Salad

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.

Multi Leaf

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.

Multi Leaf (red)

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.

Romaine

Romaine is a crisp, slightly bitter variety that is the classic lettuce used in Caesar salad. You can, however, prepare a surprisingly wide variety of dishes with romaine lettuce: grill, sauté, sear, stir fry or braise it, layer it in spring rolls or wraps – the list goes on.

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.

Oak leaf

Oak leaf lettuce is a type of butter lettuce whose leaves are distinctively lobed. It is grown in a variety of red shades. Oak leaf lettuce makes an attractive addition to mixed salads and is also a very popular garnish. It can also be cooked or stuffed, be separated into leaves or served as hearts.

Try using oak leaf lettuce as a bed for cooked meats, stir-fries, and grilled fish.

Boston lettuce

Boston lettuce has a distinctive open, almost flower petal-look to them. The texture is softer than other types of lettuce and it is making a comeback when compared to crisper types. Boston lettuce has the sweetest flavor of all lettuces. It’s a great material to wrap ingredients, like seasoned beef, chicken salad, pulled pork, taco fixings, or even a hamburger. It’s also great in sandwiches — stacking the leaves will give a sandwich a satisfying green crunch without overpowering other ingredients.

Baby Leaf Mix

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.

 

Superior fresh microgreens, peat, sunflowers, wheat grass….you name it and we will have it.

Finn Farms unique growing system and stable 365/24/7 climate allows us to grow most versatile varieties of microgreens and sprouts. Harvested daily or weekly depending on your needs.

Call our sales today and schedule site visit. We are always ready to work together and grow samples and become your partner in growing.