CHERVIL
CHIVES
OPAL BASIL
THAI BASIL
BAY LEAVES
FRESH CALLALO
CILANTRO
DILL
LEMONGRASS
MARJORAM
MINT
OREGANO
ITALIAN PARSLEY
CURLY PARSLEY
SAGE
TARRAGON
THYME
ROSEMARY
BASIL
Basil has a sweet, peppery taste with hints of anise and mint, adding a fresh and aromatic flavor to dishes Its fragrance is strong and sweet, with a slightly spicy undertone The leaves are tender n crushed This herb is a alian and Thai cooking, soups
te with hints of clove and r than sweet basil Its ing the typical basil scent aves add a striking color and slightly peppery flavor to dishes It's perfect for salads, i h d i f d il ddi b h i ual appeal and a unique
THAI BASIL
Thai basil is a fragrant herb used in Southeast Asian cuisine, known for its anise and licorice-like flavor Unlike sweet basil, it has a slightly spicy taste and a sturdier texture, ideal for cooking Its vibrant green leaves and purple stems add flavor and color to dishes Thai basil is perfect for curries, stir-fries, soups, and garnishes, enhancing both aroma and taste Freshly harvested in Florida, it brings authentic flavors to your culinary creations
BAY LEAVES
Bay leaves have a subtle, herbal flavor with notes of pine, mint, and a slight bitterness Their fragrance is aromatic and slightly floral, with hints of eucalyptus and clove When dried, they release a stronger aroma and flavor, enhancing soups, stews, and sauces The leaves themselves are tough and not meant to be eaten whole Bay leaves add depth and complexity to a variety of dishes
FRESH CALLALO
Fresh callaloo, also known as amaranth greens, has a mild, earthy taste with a hint of spinach-like flavor Its fragrance is subtle and vegetal, enhancing dishes with a fresh aroma The leaves are tender and cook quickly, offering a texture that is smooth and slightly chewy when prepared Callaloo is versatile, commonly used in soups, stews, and stir-fries, adding both flavor and nutrition to dishes
CHERVIL
Chervil has a delicate, subtle flavor reminiscent of anise or licorice, with hints of parsley and a mild peppery undertone Its fragrance is fresh and herbaceous, adding a light, aromatic touch to dishes The leaves are finely divided and feathery, offering a tender texture that enhances salads, soups, and sauces Chervil is prized for its ability to impart a nuanced herb flavor without overpowering other ingredients
CULANTRO
Culantro has a robust flavor, reminiscent of a mix between cilantro and parsley but stronger and more pungent Its fragrance is intense, with hints of citrus and a slightly peppery undertone The leaves are long and serrated, dark green in color, and add a bold, aromatic punch to Caribbean, Latin American, and Asian cuisines
CHIVES
Chives have a delicate onion-like flavor and a fresh, mild aroma They are perfect for garnishing soups, salads, potatoes, and egg dishes Chives can enhance the taste of creamy sauces and dressings They are best used fresh to preserve their delicate flavor Chives add a subtle, tangy flavor to various dishes
OPAL BASIL
CILANTRO
Cilantro has a bright, citrusy flavor with a fresh, aromatic fragrance It is widely used in Mexican, Indian, and Southeast Asian cuisines Cilantro adds freshness to salsas, curries, and salads It is often used as a garnish to enhance flavors Both leaves and stems are edible and used in cooking
Dill has a distinct, slightly sweet flavor with a fresh, tangy aroma It is commonly used in pickling, salads, soups, and fish dishes Dill pairs well with creamy sauces and dressings Fresh dill fronds and seeds are used in culinary applications Dill adds a unique flavor to various dishes
LEMONGRASS
Lemongrass has a bright, lemony flavor with hints of ginger and mint Its fragrance is strong, citrusy, and slightly floral It is a staple in Thai and Vietnamese cuisines Lemongrass is used in soups, curries, and teas Fresh lemongrass stalks are minced or bruised to release their flavors
Marjoram offers a sweet, floral flavor with a warm, fragrant aroma It is used to season meats, vegetables, soups, and stews Marjoram is common in Mediterranean cuisine Fresh marjoram leaves are preferred for their delicate flavor Both fresh and dried marjoram are used in cooking
MINT
Mint has a cool, refreshing taste with a sweet, slightly peppery undertone Its aroma is strong and fresh Mint is used in beverages, desserts, salads, and sauces It pairs well with lamb, peas, and potatoes Both fresh and dried mint leaves are used in culinary preparations
OREGANO
Oregano has a robust, slightly bitter flavor with a strong, aromatic fragrance It is a staple in Italian and Greek cooking Oregano is used in tomato-based dishes, pizzas, and grilled meats It adds depth to vegetables and stews Both fresh and dried oregano are used for their concentrated taste
ITALIAN PARSLEY
Italian parsley has a fresh, slightly peppery flavor with a clean, herbaceous aroma It is used as a garnish and flavor enhancer in soups, salads, and pasta dishes Italian parsley is key in gremolata and chimichurri Both leaves and stems are used in cooking Fresh parsley adds brightness to dishes
CURLY PARSLEY
Curly parsley has a mild, slightly peppery taste and a clean, fresh aroma It is often used as a garnish, adding a decorative touch to dishes Curly parsley is used in soups, stews, and salads It can also be used in tabbouleh Fresh curly parsley is preferred for its delicate flavor
MARJORAM
SAGE
Sage has a warm, slightly peppery taste with hints of mint and eucalyptus Its aroma is strong and earthy Sage is used in stuffing, sausages, and poultry dishes It pairs well with butter and cream Both fresh and dried sage are used, with fresh sage offering a more intense flavor
TARRAGON
Tarragon has a slightly sweet flavor with hints of anise and licorice Its aroma is fresh and aromatic It is key in French cuisine, used in béarnaise sauce and chicken dishes Tarragon pairs well with eggs, fish, and poultry Fresh tarragon leaves are preferred for their delicate flavor
THYME
Thyme has a subtle, earthy flavor with hints of mint and lemon Its aroma is warm, woody, and slightly floral Thyme is used in soups, stews, marinades, and roasted meats It is key in bouquet garni and herbes de Provence Both fresh and dried thyme are used in culinary applications
ROSEMARY
Rosemary has a strong, pine-like flavor with hints of lemon and wood Its aroma is robust, woody, and slightly camphorous Rosemary is used in Mediterranean cuisine with roasted meats, potatoes, and vegetables It flavors bread, marinades, and sauces Both fresh and dried rosemary are used
