Basil has a floral anise- and clove-like flavor and aroma. Basil is often associated with Mediterranean foods like pesto and tomato sauce. Sweet basil pairs naturally with tomatoes and it can be used with almost every type of meat or seafood.
Herbs, Basil, Thai
Thai basil has a more distinct anise flavor and is often used in soups, stews, stir fries and curry pastes in the Asian cuisine.
Herbs, Basil Opal
Herbs, Bay Leaves
There are two types of bay leaf: Mediterranean and Californian. The Mediterranean is milder in flavor. Bay leaves are usually used dry to reduce some of their bitterness. It tastes woody, sweet, citrusy and nutty. Commonly used in classic chicken soup.
Chives add a flavor similar to onion without the bite. Its appearance looks great as a garnish. Chive blossoms are more pungent than the stems and can be a beautiful addition to a salad.
Cilantro is one of the world’s most popular spices. It is distinguished by its bright refreshing flavor and commonly used in Latin and Asian cooking. The sweet stems and leaves are usually eaten raw, topped as a garnish after the dish is cooked.
Dill add a pleasant anise-like flavor to seafood, soups, salads and sauces. It is commonly used in cuisine across Europe and the Middle East. Fresh dill should have a strong scent.
Fresh mint is great for refreshing summer salads and or brew fragrant teas. Mint is commonly used in savory dishes, particularly from the Middle East and North Africa.
Herbs, Parsley Italian
One of the most common and versatile herbs used in Western cooking. Parsley has a light peppery flavor that complements other seasonings. It’s most often used in sauces, salads and sprinkled over dishes at the end of cooking for a flash of green and a fresh taste. Italian parsley has the best texture and flavor for cooking.
Herbs, Parsley Curly
Curly parsley is best used only as a garnish.
Herbs, Lavender Fresh
Herbs, Lemon Balm
Herbs, Lemon Thyme
Herbs, Lemon Verbena
Lemongrass is used to season dishes from pad thai to curry. When cooking with the stalks, make sure to remove and discard the bulb and the outer leaves. It tastes zesty, slightly spicy and has a lemon flavor. Pairs well in Curry, Asian soups, scented rice and marinades.
Rosemary’s leaves can be used fresh or dried for long cooking in soups, meats, stews or sauces. It has a very woody and pungent flavor. Due to its strong flavor, it’s best to add rosemary sparingly at first and more if needed.
Sage pair excellently with pork, beans, potatoes, cheese, or in the classic sage and brown butter sauce. The flavor can be somewhat overwhelming, particularly with dried sage.
Various combinations of poultry seasoning made of fresh leaves of basil, lovage, marjoram, parsley, rosemary, summer savory, sage, and thyme may be used to add variety to the different dishes prepared from chicken, turkey, and other fowl.
Herbs, Green Shiso Leaves
Shiso Leaves is often served with raw fish (sashimi) without one or more leafs. The main reason, next to its good taste, is the belief that the leaf is an intestine stimulant and protects against (mild) food poisoning. The mild taste with its strong fragrance makes it suitable to mix it into a salad.
Herbs, Green Sorrel
Available during the spring season.
Sorrel is a small edible green plant. These leaves have an intense lemony tang. In Vietnamese cuisine, sorrel leaves are known as rau thom (fresh herb). The younger leaves can be a lot more tender and don’t hold up well in cooking, so use them as garnishes to spring dishes or in uncooked dishes.
Tarragon pairs well with fish, omelets, and chicken cooked with mustard, and it’s a crucial component of béarnaise sauce. Fresh tarragon has a bittersweet, peppery taste it imparts. Heat diminishes its flavor, so add tarragon toward the end of cooking, or use it as a garnish. A little goes a long way.
One of the most popular herbs in American and European cooking, thyme can be paired with nearly any kind of meat, poultry, fish, or vegetable. Peel off as many of the leaves as you can from the woody stem before use. Thyme keeps for at least a week in the fridge, wrapped in a damp paper towel and stored in a plastic bag.
Herbs, Vietnamese RauRam
Herbs, Lime Leaves, Kaffir
Herbs, Mint, Tips
Oregano is a pungent herb commonly found in Mediterranean and Mexican cuisines. It is one of the few herbs that dries well. Fresh oregano flavor is more concentrated. Oregano can also be used as a substitute for its close cousin, marjoram.
Marjoram is often mistaken for oregano because of their similarly shaped oval leaves. Marjoram is a tad sweeter. It tastes grassy, lemony with slightly sweet flavor. Perfect for flavoring meats and poultry, as well as stuffing.
Herbs, Pandan Leaves
Herbs, Purslane, Verdolaga
Herbs, Shiso Red
Herbs, Epazote Leaves
Herbs, Garlic Chives
Purees, Lemongrass Gourmet
For information about seasonality and availability, please inquire with your VegiWorks’ Sales Representative for more details.