Herbs

Herbs

Showing 1–8 of 11 results

  • Rosemary

    Rosemary is an herb in the mint family and hasa tea-like aroma and a piney flavor. It is a small evergreen shrub, Rosmarinus officinalis, whose 1-inch leaves resemble curved pine needles. Rosemary is native to the Mediterranean. Today it is widely produced in Tunisia
  • Bay Leaf

    Bay leaves are long, oval, and taper to a slender point, averaging 7-10 centimeters in length and 3-5 centimeters in width. When fresh, these short-stemmed dark green leaves are smooth and shiny on the top surface and have lighter green coloring on the bottom. When dried, Bay leaves are leathery, matte, and turn into a deep olive green. Fresh Bay leaves are more potent than dried leaves, but in either form, they offer a woodsy, herbal and slightly floral aroma reminiscent of rosemary, pine, and citrus. On the palate, Bay leaves are mild with a bitter and sharp taste with notes of mace, cardamom, oregano, and thyme.Bay leaves are available year-round.
  • Mint

    Mint is grown for its aromatic and flavorful leaves. Oval and serrated, the leaves of mint are indented with veins and come to a point. They impart a fresh clean scent and a strong mint flavor with sweet overtones. Leaves are commonly bright to dark green in color but some varieties can be purple, gray-green or even pale yellow. If allowed to flower mint will produce white and lavender to purple petite blooms. Young leaves will have the best flavor and texture, leaves allowed to mature on the plant for too long will become bitter and woodsy in flavor. The cool taste and sensation mint imparts is a result of the naturally occurring compound, menthol contained in the herb. Mint is available year-round.
  • Placeholder

    Parsley

    Parsley, hardy biennial herb of the family Apiaceae, or Umbelliferae, native to Mediterranean lands. Parsley leaves were used by the ancient Greeks and Romans as a flavouring and garnish for foods. The compound leaves—deep green, tender, and curled or deeply frilled—that develop in a cluster the first season of growth are used fresh or dried, the mildly aromatic flavour being popular in fish, meats, soups, sauces, and salads. Parsley is often the principal ingredient of bouquet garni and fines herbes.
  • Placeholder

    Celery

    Celery can grow to optimal heights from 18" to 24". It has wide parsley-like green leaves and thick, juicy, ribbed stalks that join at a common base above the root. Celery, at its best, has a juicy and crunchy flesh with a mild salty flavor. Although celery is most often used for its stalks, its leaves are edible as well and have a concentrated celery-flavor. Celery is available year-round.
  • Mint Leaf

    Mint is grown for its aromatic and flavorful leaves. Oval and serrated, the leaves of mint are indented with veins and come to a point. They impart a fresh clean scent and a strong mint flavor with sweet overtones. Leaves are commonly bright to dark green in color but some varieties can be purple, gray-green or even pale yellow. If allowed to flower mint will produce white and lavender to purple petite blooms. Young leaves will have the best flavor and texture, leaves allowed to mature on the plant for too long will become bitter and woodsy in flavor. The cool taste and sensation mint imparts is a result of the naturally occurring compound, menthol contained in the herb. Mint is available year-round.
  • Bay Leaf

    Bay leaves are long, oval, and taper to a slender point, averaging 7-10 centimeters in length and 3-5 centimeters in width. When fresh, these short-stemmed dark green leaves are smooth and shiny on the top surface and have lighter green coloring on the bottom. When dried, Bay leaves are leathery, matte, and turn into a deep olive green. Fresh Bay leaves are more potent than dried leaves, but in either form, they offer a woodsy, herbal and slightly floral aroma reminiscent of rosemary, pine, and citrus. On the palate, Bay leaves are mild with a bitter and sharp taste with notes of mace, cardamom, oregano, and thyme. Bay leaves are available year-round.
  • Rosemary

    Rosemary is an herb in the mint family and hasa tea-like aroma and a piney flavor. It is a small evergreen shrub, Rosmarinus officinalis, whose 1-inch leaves resemble curved pine needles. Rosemary is native to the Mediterranean. Today it is widely produced in Tunisia