Arugula

 

Arugula, also called rocket, has a bold peppery tasting flavor and is popular in Italian cuisine. Use this herb in salad mixes, soups, or sandwiches to liven up the flavor. It also works well when added to a pizza near the end of cooking. This way arugula stays freshest.

 

 

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Baby Dill

Baby dill has soft feathery fern-like foliage and a unique savory taste. The mild warm flavor of baby dill is similar to a cucumber or celery but more distinct. Dill complements meat, fish, poultry, vegetable entrees, and salads.

 

 

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Basil

Basil is an ingredient in all types of dishes, whether it be savory or even sweet. The intense flavor, color and aroma of this herb give it universal appeal. Basil is a primary ingredient in pesto and goes great with tomatoes, mushrooms, spaghetti sauce, pizza, red meat and poultry dishes, eggs and soups.

 

 

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Bay Leaves

Bay leaves, shiny and smooth in appearance, come from an evergreen tree and is the only form of laurel used in cooking. In ancient times Romans and Greeks used bay to create wreaths that would be worn as crowns. These crowns symbolized great accomplishment by athletes and heroes. This aromatic herb is wonderful in meat dishes, especially fish and red meats. Delicious in soups and stews, and used as a marinade. Add it at the start of cooking to give it time to release its flavor.

 

 

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Chervil

Chervil is visually similar to and a member of the parsley family. This sweet herb is commonly used in French cuisine. A wonderful ingredient in fish, poultry, herb butters, soups, and salads. Chervil is best fresh, or when added at the end of cooking.

 

 

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Chives

Chives have a mild onion garlic-like flavor that is excellent for adding flavor to savory dishes. They have long round hollow blades that makes chopping them a breeze. Great in cream cheese dips, baked potato toppings, soups, spreads, vegetables, vinegars, and butters. This herb is also popularly used as a garnish.

 

 

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Cilantro

This herb has a fresh pungent citrus-like flavor that goes well in marinades, avocado dishes, salsas, pastas, and more.

 

 

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Edible Flowers

Edible flowers make beautiful garnishes for salads, soups, and beverages. Their taste can vary from the peppery nasturtium to the mild pansy.

 

 

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Italian Parsley

This variety of parsley boasts a sweet and refreshing flavor on poultry and red meats, in salads, and in vegetable and rice dishes. It is more commonly used in cooking than as a garnish.

 

 

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Lavender

This boldly fragrant herb adds a delicate flavor to desserts, teas, honeys, beverages, and sauces.  It can also be used as an accent in some savory dishes.

 

 

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Lemongrass

Lemongrass has a lemony flavor and refreshing aroma that is delicious in Asian cooking. Use lemongrass by finely mincing the more tender inner white part of the stalk or adding whole chopped sections into tea or soup while they steep. Lemongrass is also great in curries, stir fries, and marinades.

 

 

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Marjoram

Marjoram is a member of the mint family and is used in Italian and Greek cooking. The taste of marjoram is similar to oregano but more delicate and slightly floral. It does not have the same peppery undertone that oregano has. When used fresh, marjoram is sweeter and milder than if it is used dried. Use marjoram in tomato sauces, meat dishes, salad dressings, soups, flavored vinegars and oils.

 

 

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Mint

Mint is used in teas, jellies, sauces, and chocolates. Mint enlivens meat, fish, poultry dishes, creamy vegetables soups, and steamed mild vegetables with a sweet zesty flavor.

 

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Opal Basil

A slightly milder basil. Its beautiful purple leaves make it a wonderful garnish. Opal basil can be used in vinegars and oils to infuse them with a unique dark burgundy color. Add to pestos, salads, sauces, bruschetta, or sandwiches to liven color and flavor.

 

 

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Oregano

This herb has strong flavor that is almost essential in Italian, Greek and Mexican dishes. Used best in tomato sauces, on red meats and poultry.

 

 

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Rosemary

An herb with intense aroma and flavor. It accompanies garlic, oregano, and thyme wonderfully. Used best in red meat dishes, stuffing, and as a marinade.

 

 

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Sage

Sage, a sister herb to rosemary, has soft green-gray foliage and a smoky mint flavor. It goes into poultry, vegetables, pâté, and stuffing especially well.

 

 

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Savory

Savory is often used in Italian cooking and is especially good with green beans and lentils. Summer savory tastes like peppery thyme and blends well with most flavors, by uniting them. It is also popular in teas, herb butters, vinegars, chicken soups, creamy sauces, and fish. Winter savory is stronger with a piney taste. It is used with poultry, strong game, meats and pâtés.

 

 

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Sorrel

Sorrel tastes a bit like rhubarb. It has a sharp lemony flavor and is said to sharpen the appetite. Raw sorrel is a refreshing addition to salads but can also be cooked in cream sauces and soups. Use sorrel to enliven potatoes, tomatoes, zucchini, eggs, fish, and poultry.

 

 

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Tarragon

Tarragon has an exotic sweet but mild flavor. It is used in French cuisine and to flavor sauces such as bearnaise and tartar sauce. The leaves may also be used in salads and cooked to enhance fish and shellfish, beef, game, and poultry. Tarragon also blends well with onions, mushrooms, and asparagus.

 

 

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Thyme

This fragrant herb boasts a mild lemon and mint flavor. It is one of the most commonly used herbs. Use it with veal and poultry dishes, vegetables and rice, and in tomato sauce.

 

 

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Watercress

Watercress is an aquatic leafy green in the mustard family. It is highly nutritious and versatile, which means it makes for a great addition in many recipes. Use this light peppery tasting herb in salad mixes along with mixed greens or on a sandwich. This ventolin superfood can also be cooked and eaten as a vegetable.

 

 

Mariposa Farms is a family operated business located in Grinnell, Iowa.

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