Our Culinary Herb Collection
Roquette Arugula, Eruca sativa, is also known as Salad Rocket, Rucola, Rucoli, Rugula, and Colewort. Arugula has a pungent, peppery flavor that is exceptionally strong for a leafy green. It is frequently used in salads, often mixed with other greens in a mesclun. It is also used raw with pasta and meats.
Genovese Basil, Ocimum basilicum, is also known as Basilico Genovese. The dried herb loses most of its flavor, and what little flavor remains tastes very different from its fresh leaves. Dried Genovese Basil has a weak coumarin flavor, like hay. Basil is one of the main ingredients in pesto — a green, Italian, oil and herb sauce, commonly used fresh in cooked recipes.
Sweet Basil, Ocimum basilicum. The basil leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. Basil is used fresh as well as dried in soups and other food. Fresh leaves are also used to thicken soups. The flower buds have a more subtle flavor and are edible.
Thai Basil, Ocimum basilicum thyrsiflora. It’s flavor is described as anise, licorice-like, and slightly spicy. Thai Basil is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil leaves are a frequent ingredient in Thai cuisine such as green and red curries, drunken noodles, and many chicken, pork, and seafood dishes.
Santo Cilantro, Coriandrum sativum, is also known as Coriander, Cilantro, Mexican Coriander, and Chinese Parsley. The leaves have a different taste from the seeds, with citrus overtones or refreshing lemony or lime-like flavor. The fresh leaves are an ingredient in many Indian foods, Chinese salads, Thai dishes, and Mexican cooking, salsas, and garnishes.
Curry Leaf, Murraya koenigii, is also called Curry Tree and Sweet Neem Leaves. The curry berry pulp is edible - with a sweet but medicinal flavor. The leaves are highly valued as seasoning in Indian cooking, and Sri Lankan cooking especially in curries. The leaves are also used as an herb in Ayurvedic medicine. They are believed to possess anti-diabetic properties.
Mesclun Lettuce, Lactuca sativa. The traditional mix includes Chervil, Arugula, leafy lettuces and Endive in equal proportions; but modern mixes may include an undetermined mix of fresh and available lettuces, Spinach, Arugula, Mustard greens, Endive, Frisée, Mizuna, Lamb's lettuce, Radicchio, and Sorrel. Most lettuce is used in salads, soups, sandwiches, and wraps.
Greek Oregano, Origanum vulgare, also known as Wild marjoram. Oregano has an aromatic, warm and slightly bitter taste, which can vary in intensity. Oregano is used in Greek, Italian, Turkish, Palestinian, Lebanese, Egyptian, Syrian, Portuguese, Spanish, Philippine, and Latin American cuisines.
Flat Giant of Italy Parsley, Petroselinum crispum. Parsley is described as lightly peppery, anise like, and mildly bitter. Parsley is used frequently as a garnish on potato dishes, rice dishes, fish, fried chicken, lamb, goose, and steaks, as well as in meat or vegetable stews. Parsley is widely used in American, Middle Eastern, European, and Brazilian cuisine.
Common Rosemary, Rosmarinus officinalis. Rosemary has a bitter, astringent taste with an intense, fragrant aroma which complements many cooked foods. The leaves are used as a flavoring in foods such as stuffing, roast lamb, pork, chicken, and turkey. Rosemary is used abundantly in French, Spanish, and Italian cooing.
Common Sage, Salvia officinalis, also known as Sage, Garden Sage, and Golden Sage. Sage has a savory, slightly peppery flavor. It is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas and Thanksgiving Day. Sage can be found in British, American, and Italian cooking.
German Thyme, Thymus vulgaris, is also called Thyme, Garden Thyme, and Common Thyme. Thyme has a subtle, dry aroma, and a slightly minty flavor. Fresh thyme is more flavorful but its storage life is short. Thyme is an important herb of the European Kitchen, such as Mediterranean, Italian, and French cooking. Thyme works well with lamb and poultry, and is often used in soups, stews, stocks, and sauces.