Tomato sauces call out for a dash of this intense dried form of the common herb. Egypt produces an intensely flavored basil with hints of an anise flavor and a mild sweetness. Its aroma is released fully in cooked dishes, but it is also delicate and overcooking will dissipate it.
Chives are tasty and a very popular garnish in French and Chinese cuisine. Sprinkle over sauces, soups, salads or add to dressings and dips. Medicinal: Helps lower blood pressure, aids digestion and stimulates the appetite.
MEDICINAL: Helps lower blood pressure and aid digestion and stimulates the appetite.
Dill weed should have a rich green color, never gray or brown. Try it dusted on fish fillets or added to vegetable sauces and chowder, but be sure to add this herb just prior to serving as heat will deteriorate the fine flavor. Perfect with chilled, raw vegetable dishes as well.
MEDICINAL: Dill tea is calming, making it useful for insomnia, jitteriness and upset stomach. It can also have a diuretic effect.
Epazote characterizes the taste of Mayan cuisine in the Yucatan and Guatemala. Use epazote in soups, meat dishes, and especially to enhance huitlacoche, mushrooms, bean and chile-based foods such as refried beans (frijoles refritos), frijoles negros, moles, or rice and beans.
MEDICINAL: Helps prevent flatulence.
Hyssop leaves have a lightly bitter taste and a minty aroma. Common in Levantine and Caucasian cookery. It is also used to flavor liqueurs, and is part of the formulation of Chartreuse.
Medicinal: Often used for treating the chest and lungs during colds and coughs.
It’s added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb”. Middle Easterners use marjoram in lamb, mutton, barbecues, vegetables, and seafood. It is usually added at the end of cooking to retain its delicate flavor or as a garnish.
MEDICINAL: Used in tea to cure headaches, head colds, calm nervous disorders, and to clear sinuses.
The pilgrims brought mint to the United States aboard the Mayflower, combines well with many vegetables such as new potatoes, tomatoes,
carrots and peas. Refreshment to any green salads and salad dressings.
MEDICINAL: Mint is carminative, stimulative, stomachic, diaphoretic and antispasmodic. A general pick-me-up, good for colds, flu and feversand at times helps with motion sickness.
Mexican Oregano has a much stronger flavor than the common Italian and Greek oreganos found on grocery store shelves. Mexican Oregano’s flavor has quickly gained popularity with some chefs in recent years for its strong flavor and subtle sweetness that are unique to this oregano from south of the boarder. Mexican Oregano’s flavor is still very similar so it is a good substitute for the more traditional Mediterranean oreganos as long as it is added at about half the amount called. Add it to Mexican and southwest recipes calling for “Mexican Oregano” at the amount called for to add a potent oregano flavor.
Parsley has been cultivated and developed over so many centuries that its precise origins are difficult to pinpoint, used in omelets, scrambled eggs,
mashed potatoes, soups, pasta and vegetable dishes and in sauces to go with fish, poultry, veal and pork.
MEDICINAL: Used since ancient times for digestive disorders, bronchitis, and urinary tract problems.
Among cooks, this herb is popularly associated with vinegar and fish. Its anise-like character is particularly suited to both, use the leaves fresh in salads, as garnishes, or in such classic applications as remoulade sauce, tartar sauce, béarnaise sauce, French dressing, and veal Marengo. In general, don’t add this herb with a heavy hand, and avoid bringing out its bitter side by cooking it too long.
MEDICINAL: stimulate the appetite, relieve flatulence and colic, and cure rheumatism.
This set includes a various selection of teas, green and black, and tisanes, fruits and berries, and herbal remedies such as a Flu Buster. A great collection for those who love to drink a warm beverage or iced in the morning, noon or night.
Thyme tastes delicately green with a faint clove aftertaste, Leaves and sprigs are used in salads as garnishes and most famously in clam chowder, bouquets garnis, and French, Creole, and Cajun cuisines. Thyme works well with veal, lamb, beef, poultry, fish & poultry.
MEDICINAL: Thyme warms and stimulates the lungs, expels mucus, and relieves congestion. It also helps deter bacterial, fungal, and viral infections. Both constituents thymol and carvacrol have a relaxing effect upon the gastrointestinal tract’s smooth muscles.