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Homegrown Herbs

Fresh herbs are easy to grow and can make all the difference between a good dish and an extraordinary dish! Once you begin to use fresh herbs in your favorite recipes, you'll never want go back to using just dried herbs again. Chefs know that fresh food is always best and fresh herbs are no exception.

Here are our favorite herbs to create the basic kitchen garden. Of course, this is just a start, there are many others to experiment with in your garden that will add bold flavor. A herb garden can be as simple as having a pot just outside your kitchen door or a group of planters in your window sill or even an extensive garden planted outside. No matter the size, cooking with herbs can be fun and you can’t make a mistake - so be creative and savor the flavor.

Basil - With lots of varieties to choose from, this king of the herbs offers something for every palette. While the taste of sweet basil is bright and pungent, other varieties also offer unique tastes that are true to their name like: lemon basil, anise basil and cinnamon basil.

Parsley - Use this herb for the mild flavor it adds to a savory dish and for the coloring it adds as a garnish.

Sage - This is a must-have herb for seasoning any poultry dish. It has a slight peppery flavor and is best used on meats in a marinade but is also good in stuffing and sauces. We also love Pineapple Sage which is great in pitchers of water to offer flavor.

Rosemary - Rosemary is best used to season fish and seafood products, but it is also a great seasoning for grilled meats, lamb and potatoes. Try Barbeque Rosemary to use as skewers on the grill.... a real crowd pleaser!

Thyme - This is the basic herb used in dishes from all over the world including French, Italian, Indian, Greek and Spanish cuisines. Use thyme on lamb, meats, poultry, soups and stews.

Oregano - This classic culinary herb is one of the most commonly used herbs worldwide. Use in Italian, Greek and Mexican cooking. The flavor is strong enough to stand up to bold flavors like tomatoes, onion, garlic, and beef. We love the Hot & Spicy Oregano in pasta sauces.

Dill - This easy to grow herb is a member of the parsley family. Cut often to keep producing. Dill pairs well with fish and is used for pickling, to flavor salads and in soups.

Mint - Is a beautiful herb that has one of the most recognizable aromas. Spearmint and peppermint are the most popular types of mint, but more unusual varieties like Mint Chocolate are available. Use in drinks, or simply gather a small bunch to offer aroma for a room.

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How Sweet It Is


Get your herb garden growing with one of our favorite herbs, Sweet Basil. This garden classic is known for its flavor and fragrance. With big leaves that are fast growing, anyone can produce a homegrown harvest. Basil needs about 6-8 hours of full sunlight to produce and can benefit from a little bit of afternoon shade. If grown in containers, it will definitely need watering as it likes moist, well drained soil. Dry soil will stunt the growth of this plant. The large leaves of this plant, are vibrant green. Sweet Basil is the main ingredient for classic Italian Pesto, but it is great in pastas, on pizzas and even in lemonade.

TIP: You'll want to prevent basil from blooming, by either harvesting the leaves or pinching off the top sets of leaves. Once the basil plant sets flowers, the leaves will lessen in flavor. So, our rule of thumb don’t’ be afraid to cut and use this tasty herb.

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Fabulous Fall Herbs

ORGANIC HERB COMBO: Parsley, Sage, Rosemary, Thyme and Violas

Decorate naturally with a pot of fresh herbs that's just as tasty as it is attractive! This mix of fall herbs and violas is the perfect addition to your home with pretty foliage, flowers and functional herbs. This collection of herbs can be harvested for months and will add great flavor to your dishes.

Parsley is a bright green annual herb available in both flat leaf and curly leaf varieties. Flat leaf parsley is used frequently as a garnish on potato dishes, on rice dishes or with fish, chicken and lamb. Curley leaf is most often used as a garnish. This herb offers the mild flavor it adds to savory dishes.

Sage comes in lots of varieties including garden, golden, blue, pineapple, tri-color and clary - all of which can be used in cooking. Sage is a must in stuffing for poultry. Roast it with pork; add to butter and sauté chicken along with it. Sage also goes well in egg and cheese dishes. Try a little crumbled dry sage over a bowl of black-eyed peas. Dried leaves will keep their flavor for years.

Rosemary, one of the oldest herbs known to man is an evergreen perennial and a culinary must-have. Rosemary is ideal for spicing up pork and poultry dishes and is also used to flavor butter, oils and vinegars.

Thyme, a low growing evergreen herb extensively used in French cuisine. Thyme is the perfect compliment to veal, lamb, beef, poultry, fish, stuffing, stews, soups, sauces, stock, herb butters, flavored vinegars, beans, lentils, potatoes, tomatoes, cheese, onions, cucumbers, carrots, eggplant, leeks, mushrooms, eggs, and rice. Whew, yep... there's no shortage of ways to use this herb!

Violas are primarily cool season bloomers and are perfect additions to fall plantings that last through early spring. Violas are available in wide range of colors and look similar to pansies - they just have a smaller flower than pansies. The flowers may be used to decorate salads or used in stuffings for poultry or fish. Soufflés, cream, and similar desserts can be flavored with essence of viola flowers. The strong perfume of some varieties will add sweetness to desserts, fruit salads, and teas.


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