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Herbs

Info on what kinds of herbs we grow and what you can do with them.

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Genovese Basil

Flavor/Aroma: Fragrant, Spicy, Peppery

Origin: Southeast Asia

Uses: Italian or Mediterranean cooking, Asian cooking, Pesto, Tomato dishes, Poultry dishes

How to prepare it: Use whole leaves, tear, or chop coarsely

You should also know: DO NOT FREEZE unless already processed (as in frozen pesto or cooked into food)

 


Purple Basil

Flavor/Aroma: Fragrant, Spicy, Peppery

Origin: Southeast Asia

Uses: Italian or Mediterranean cooking, Asian cooking, Pesto, Tomato dishes, Poultry dishes

How to prepare: Use whole leaves, tear, or chop coarsely

You should also know: DO NOT FREEZE unless already processed (as in frozen pesto or cooked into food)

 

 


Cilantro/Coriander

Flavor: Sharp, Citrusy, Distinctive (some people think it tastes like soap)

Aroma: Pungent, Distinctive

Origin: Middle East

Uses: Salsa, Guacamole, Thai peanut sauce, Enchiladas, Chicken dishes

How to prepare: Use leaves whole or chopped

You should also know: Leaves become bitter after plant flowers. You either love this herb or hate it. There doesn't seem to be a middle ground.

 

 

 

 

 

 

 


Dill

Flavor: Tangy, Sour

Aroma: Tangy

Origin: Mediterranean & Middle East

Uses: Potato dishes, Pickling, Yogurt, Fish dishes, Vegetables, Cucumber dishes

How to prepare: Chop up leaves or use as a garnish

You should also know: Can be overpowering if you use too much. Add it at the end stages of cooking in most cases.

 

 

 


Chocolate Mint

Flavor: Cooling, minty

Aroma: Chocolatey, minty

Origin: Mediterranean & Asia

Uses: Teas and other beverages, desserts, mojitos, lamb dishes, Indian dishes, jellies, sauces, marinades, pea dishes

How to prepare: Chop leaves, or muddle them to release oil and flavor

You should also know: If you grow mint in your garden, be sure to put it in a pot or in a place with an underground barrier between beds. Mint spreads like wildfire.

 

 

 

 


Mint

Flavor: Cooling, minty

Aroma: uh...minty

Origin: Mediterranean and Asia

Uses: Teas and other beverages, desserts, mojitos, lamb dishes, Indian dishes, jellies, sauces, marinades, pea dishes

How to prepare: Chop leaves, or muddle them to release oil and flavor

You should also know: If you grow mint in your garden, be sure to put it in a pot or in a place with an underground barrier between beds. Mint spreads like wildfire.

 


Curly Parsley

Flavor: Fresh, peppery

Aroma: Fresh and delicious smelling

Origin: Mediterranean

Uses: Meat dishes, soups, egg dishes, potato dishes, vegetable dishes, pasta dishes, infused in vinegar or in flavored butters

How to prepare: Chop or use whole stems as garnish

You should also know: Can be used as a breath freshener. This variety is milder than Flat Leaf/Italian parsley

 

 

 

 


Flat Leaf/Italian Parsley

Flavor: Fresh, peppery

Aroma: Fresh and delicious smelling

Origin: Mediterranean

Uses: Meat dishes, soups, egg dishes, potato dishes, vegetable dishes, pasta dishes, infused in vinegar or in flavored butters

How to prepare: Chop or use whole stems as garnish

You should also know: Can be used as a breath freshener. Stronger flavor than curly parsley

 

 

 

 


Rosemary

Flavor: Lemony, pine-like

Aroma: Pungent, woody

Origin: Mediterranean

Uses: Mediterranean dishes, soups, stews, tomato dishes, vegetable dishes, rice dishes, lemon dishes, herb butters

How to prepare: Remove and chop leaves, throw whole sprigs into stews, oils, or vinegars, Use woody stems for grilling

You should also know: When picking rosemary, consider using gloves, as the sap will stick to your fingers and can be hard to remove.

 

 

 

 

 


 

 Sage

Flavor: Woodsy, slightly bitter

Aroma: Woodsy, Aromatic

 

Origin: Mediterranean

 

Uses: Stuffing, Sausage, stews, pork, goose, and duck dishes.

 

How to prepare: Chop leaves according to recipe or use whole in stews, etc.

 

You should also know:

 

 


Thyme

Flavor: Minty, citrusy

Aroma: Minty, light lemon scent

Origin: Mediterranean

Uses: Mediterranean dishes, soups, stews, casseroles, stuffing, marinades, egg dishes, vegetable dishes.

How to prepare: Remove leaves from stem, or throw whole sprigs into broth/stews

You should also know: To remove leaves from stem, strip them off against the grain or pull through tines of fork.

 

 

 

 

 

 

 

 

 


 

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New recipe: Fingerling Potato Salad with Pickled Red Onions and Chive BlossomsApril 26th, 2014

Fingerling Potato Salad with Pickled Red Onions and Chive Blossoms Gluten free and vegan 4 side servings 1 small red onion Seasoned or unseasoned rice vinegar 1 small mesh bag of fingerling potatoes

New recipe: Chive Blossom Infused VinegarApril 26th, 2014

Ingredients:Chive BlossomsAny white vinegarDirections:Fill jar with chive blossoms. The fuller the jar the more \"chive-y\" and colorful the vinegar will be.Then pour vinegar into jar, filling it. Sto

New recipe: Chocolate Mint Infused HoneyApril 26th, 2014

Ingredients:1 1/2 oz pkg chocolate mint1 Pint honey You will also need:Cheesecloth & string Directions:Remove leaves from mint sprigs. Rinse with cold water and pat dry. Place in sachet and roll o

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