My Herbs

Arugula

(Eruca sativa)

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

(Anethum graveolens)

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


Genovese Basil

(Ocimum basilicum)

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

Kale

(Brassica oleracea)


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

Mint

(Mentha spicata)


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

Oregano

(Origanum vulgare)


Parsley is a bight 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

Parsley

(Petroselinum crispum)


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

Red-Veined Sorrel

(Rumex sanguineus)


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

Sage

(Salvia officinalis)


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

Spicy Globe Basil

(Ocimum basilicum)


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.

Taste: Bittersweet

Tarragon

(Artemisia dracunculus )


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

Thyme

(Thymus vulgaris)


Thai basil is found throughout southeast asia, and is a integral part of southeast asian cooking.

Taste: Peppery and aromatic

Thai BasiL

(Ocimum basilicum)