Arrugula
Leaves have a subtle smell of lemon and also Mint.
Very good with fruit dishes, ice cream, and herbal teas.
Baby Dill
Tangy parsley, citrus and anise flavors.
Best for salads, saws, sour cream, cheeses, vegetables, pastas, grains, eggs, seafood.
Basil
Robust, intense, pungent when uncooked, sweet and mild when cooked.
Best for pestos, tomatoes, salads, vegetables, pasta, eggs, seafood, vinegards, oils.
Bay Leaves
Sharp and slightly pepper-like.
Best for marinades, stews, soups, stuffings, breads, meat, fish, fowl.
Chervil
Delicate anise and parsley flavors.
Best for salads, avocados, vegetables, soups, eggs, fish, oysters, poultry.
Chives
Onion-like with a hint of garlic.
Best for cheeses, potatoes, butters, mayonnaise, sour cream, vinegars, sauces, eggs, stews, seafood.
Cilantro
Faint peppery tang; mild yet piquant.
Best for salsas, cheeses, avocados, curries, shellfish, fish, fowl, lamb, pork, stir fries, Mexican dishes.
Edible Flowers
Various colors, textures and tastes.
Best for showing color and touch of elegance.
Epazote
Oblong various leaves up to 12 cm long. Flowers are small and green.
Best for pungent flavor similar to liquorice. Stronger than anise, fennel and tarragon.
Hoja Santa
Aromatic herb with a heart-shaped, velvety leaf. Its name means “sacred leaf” in Spanish.
Best for Mexican dishes such as tamales, or use the leaves for wrapping fish or meat while cooking, and is a key ingredient in making Mole Verde.
Italian Parsley
Subtle fresh celery and mild pepper flavor.
Best for salads, dressings, cheeses, vegetables, pasta, rice, grains, sauces, soups, stews, poultry, fish.
Lemon Balm
Leaves have a subtle smell of lemon and also Mint.
Very good with fruit dishes, ice cream and herbal teas.
Opal Basil
Robust, intense, pungent when uncooked; sweet and mild when cooked.
Best for pestos, tomatoes, salads, vegetables, pasta, eggs, seafood, vinegars, oils.
Edible Flowers
Various colors, textures and tastes.
Best for showing color and touch of elegance.
Oregano
Mildly spicy; hint of mint, clove and pine.
Best for cheeses, tomatoes, beans, pasta, meats.
Edible Flowers
Various colors, textures and tastes.
Best for showing color and touch of elegance.
Rosemary
Pungent pine and mint flavors.
Best for breads, marinades, cheeses, oils, potatoes, roast meats, pork, fish, poultry.
Sage
Strong musk and citrus flavors.
Best for marinades, cheeses, vegetables, legumes, teas, walnuts, stews, meats, poultry.
Sorrel
Tart; with a hint of citrus.
Best for cheeses, marinades, teas, breads, beans, soups, meats.
Tarragon
Anise and pepper-like flavors.
Best for dressings, vinegars, pickles, eggs, soups, seafood, poultry, meats.
Thyme
Sweet and pungent; mint and bay flavors.
Best for grains, vegetables, salads, cheeses, sauces, marinades, soups, seafood, poultry, fish.
We look forward to serving you!
