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Arugula, also referred to as rocket, is a leaf vegetable that is ideal in salad. It’s native to the Mediterranean region and used in many dishes worldwide.
TASTE: Peppery and comfortably spicy
Dill is an herb in the celery family. The feathery leaves, sometime called dill weed, are often ground up and used as a spice.
TASTE: Mild and grassy
Classic and versatile, you can’t go wrong with basil. Though it originated in tropical climates, this herb is used in cuisines across the globe.
TASTE: Slightly sweet but savory
Kale is a cultivar of cabbage that has edible leaves. While it was used primarily as a garnish in the US until the 1990s, it is now a popular edible vegetable.
TASTE: Earthy and rich
Lemon balm is a perennial herb in the mint family. It has been used in aromatherapy and alternative medicine because of its highly aromatic and healing essence.
TASTE: Lemony zest
Common mint, also known as spearmint, is a highly fragrant herb that oil may be extracted from. The name “spear” originates from the plant’s pointed leaves.
TASTE: Sweet with a cooling sensation
Oregano, also known as wild marjoram, became popular in the US after World War II when soldiers came back to America with herbs from Italian battlefields.
Taste: Peppery, pungent, and slightly bitter
Parsley is a bright green, biennial plant that tastes good in most any meal. Don’t know which spices to use? Can’t go wrong with some parsley.
Taste: Fresh and slightly bitter
Sorrel, more specifically red-veined sorrel, has bright lime green leaves with deep burgundy interior lining. It’s stout and grows quickly, so you can enjoy your sorrel in no time.
Taste: Tart and pleasantly acidic
Sage, also called garden sage, is an evergreen shrub that is highly aromatic. The leaves are a grey-green color and have a somewhat velvety texture.
Taste: Sweet with a pine-like flavor
Spicy Globe basil is a shaped like a spherical bush with much smaller leaves than the more common types of basil.
Taste: Slightly fiery with an anise tinge
(Artemisia dracunculus )
Tarragon is an herb in the sunflower family. It is also called estragon, and is one of the four “fine herbes” used in French cuisine, along with parsley, chervil, and chives.
Thyme is a perennial evergreen herb. It has been used throughout history, ranging from the Ancient Greeks as incense to the European Middle Ages as gifts.
Taste: Subtle citrus and mint, with earthy tones
Thai basil is found throughout southeast asia, and is a integral part of southeast asian cooking.
Taste: Peppery and aromatic