Culinary Herbs

French Tarragon

French Tarragon

Tarragon is widely used in classic French cooking, particularly as part of the fine herbs blend, in béarnaise sauce, as well as with chicken, fish, and vegetables. Since the leaves are so tender, they can be mixed in with other greens for salads or sprinkled over a finished dish

Peppermint

Peppermint

Peppermint is used as flavoring in, chocolate, cakes, and soft drinks. Peppermint oil has medicinal values. Dried peppermint leaves can be used in sauces and salads. Chopped peppermint leaves make an excellent garnish

Lavender

Lavender

Grind the lavender in a herb or coffee grinder or mash it with mortar and pestle. The spikes and leaves of culinary lavender can be used in most dishes in place of rosemary. Use the spikes or stems for making fruit or shrimp kabobs!

Italian Oregano

Italian Oregano

Great for tomato-centric recipes, like pizza and pasta sauce, as well as olive oil-based dishes. Oregano is commonly combined with olive oil to create flavorful oregano oil, Italian vinaigrettes, and marinades for lamb, chicken, and beef dishes.

Curly Parsley

Curly Parsley

Curly leaf parsley may be most famous as a garnish, but this bright flavored herb is particularly good in fresh salads, where its frilled texture adds welcome bulk.

Basil

Basil

The most common use of basil is in tomato sauces, pesto, or vinegars. But it also can be sprinkled over salads and sliced tomatoes, either whole or chopped. Actually, don't chop the leaves, but tear them instead for the most flavor.

Rosemary

Rosemary

Available only in a 4.5” pot. Rosemary is used as a seasoning in a variety of soups, casseroles, salads, and stews, great with chicken and other poultry, game, lamb, pork, steaks, and fish, especially oily fish. It also goes well with grains, mushrooms, onions, peas, potatoes, and spinach

Lemon Balm

Lemon Balm

Lemon balm is a wonderful addition to fruit salads, herb butters, fruit drinks, and sorbets. It can also be used in many egg dishes, custards, a variety of soups and casseroles. Makes a great addition to stuffing poultry, lamb or pork, and marinades for fish.

Summer Thyme

Summer Thyme

Thyme may be generally thought of as a culinary herb but it also as a long history of medicinal use. It is primarily used to treat lung and throat issues like colds, coughs, and sore throats. It's an excellent ingredient for homemade cough drops, soothing teas, and gargles.

Italian Parsley

Italian Parsley

The parsley leaves are commonly used as a garnish or flavoring herb at the end of cooking. Parsley stems are one of the traditional ingredients used for flavoring stocks, soups and sauces

Lemon Thyme

Lemon Thyme

Chop lemon thyme leaves just before use, and add at the very end of the cooking process before they lose flavor and color. Lemon thyme may be added to poultry, seafood, vegetable, marinades, stews, soups, sauces and stuffing while fresh sprigs of this herb make a lovely garnish

Sage

Sage

Sage is known for the distinct taste it gives to classic holiday stuffings. But it also is a flavor powerhouse in bean dishes, tomato sauces, omelets, polenta, chicken risotto, pesto, and sage butter for pasta and trout.