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Herbs

  

HERBS

  

Basil (Ocimum basilicum)

 


Description

 

Basil is   a herb with spicy overtones of aniseed and is strongly associated with   Italian cooking. Basil complements - tomatoes, green vegetables, salads,   soups, eggs, fish, cheese, lamb, pizza and pasta sauces. Basil is delicious   with tomatoes, cooked or as a salad. 

 

Did   You Know?

 

 Basil is   known as the tomato herb because of their affinity. There are over 150   varieties of Basil. 

 

Quality

 

Basil   should have a good fresh green color

  

Bay Leaves (Laurus nobilis)

 

Description

 

Bay   Leaves have an astringent, spicy flavor similar to freshly ground pepper but   without the heat.  To release the volatile oils encapsulated in the dried leaf, tear   or break the leaves before adding to your cooking. Remove before serving. For   decoration leave whole. 

 

Did   You Know?

 

The bay   tree grows wild and the leaves are harvested by cutting the branches and   drying them in the shade. 

 

Quality

 

Good   quality Bay Leaves should be large and whole with clean unblemished leaves of   a good green color. 

  

Chives (Allium schoenoprasum)


Description

 

Chives   have a mild, fresh, onion flavor and bright green color. Chives complement -   eggs, cheese, potatoes, salads, soups, fish and chicken and are excellent as   a garnish. 

 

Did   You Know?


Chives grow   in the cooler Northern hemisphere. Dutch farmers have even been know to use   them as fodder for their cows to produce chive flavored milk. 

 

Quality


The   delicate flavor of Chives is preserved by quick freeze-drying immediately  

  

Coriander Leaf (Coriandum sativum)


Description

 

The   flavor of Coriander Leaf is strong, pungent and earthy. It is quite different   from the aromatic, citrus flavor of Coriander Seed. Although both are from   the same plant they are not interchangeable. 


Did   You Know?

 

Coriander   Leaf is the world’s most popular herb. 

 

 

Quality

 


Coriander   Leaves should have a good green color. The flavor and aroma of the dried   leaves become more apparent once added to the cooked dish

  

Dill   (Anethum graveolens)

 

Description

 

Dill has   a fresh, sweet, anise-like flavor and aroma. Dill complements - chicken,   fish, minced meat, vegetables, eggs, cheese, salads, soups, pickles and is   used as a garnish. Dill is used to flavor baby cucumbers in Dill pickles. 


Did   You Know?

 

The word   “Dill” comes from an old Norse word meaning ‘to lull’ due to their belief in   the herb’s soothing and sedative effect, especially for crying babies   suffering from colic. The Greeks used Dill as a remedy for hiccups. 

 

Quality

 

Dill   should have a fresh green color and mild flavor.

  

Marjoram   & Oregano (Marjorana hortensis & Origanum vulgare)

 


 

Description

 

Marjoram   is a sweet-scented herb characteristic of the Mediterranean. Marjoram   complements - lamb, chicken, veal, pork, fish, pizza, tomatoes, vegetables,   cheese, eggs, stuffings, Italian and Mexican dishes. 

 


Did   You Know?

 

In Greek   ‘Oregano’ means ‘Joy of the mountains’ from where it is gathered. 

Quality

 


Both   Marjoram and Oregano should have a good color, even sized leaf pieces and   fresh aromatic aroma and flavor. 

  

Mint   (Mentha spicata)

 


Description

 

Mint has   a strong refreshing flavor which adds an extra dimension to both sweet and   savory dishes. Mint complements - lamb, veal, rabbit, new potatoes, peas,   vegetables, salads, tomatoes, soups, jelly, fresh fruits. 

 

Did   You Know?

 

The   Latin name ‘mentha’ comes from ‘menthe’, a charming nymph who was changed   into the Mint plant by Proserpine, the wife of Pluto, in a fit of jealousy.   Mint symbolizes hospitality. It repels rats and mice, relieves wasp stings   and was used by the Romans to whiten teeth.

 

Quality

 

Dried   Mint should have a good green color and a strong Mint flavor. If kept well   sealed and away from sunlight it will not lose these properties.

  

Parsley   (Petroselinum crispum)

 


Description

 

Parsley   is probably the most popular and versatile herb available. It has a very   mild, fresh flavor. Parsley complements - lamb, chicken, ham, casseroles,   fish, vegetables, salads, egg and cheese dishes, soups, sauces. 

 

Did   You Know?

 

The   Greeks used Parsley to crown victors at the Isthmian Games. It was also a   symbol of death and scattered over tombs.

Quality

 


Parsley   should have a good fresh green color, even leaf particles and a mild aroma.

  

Rosemary   (Rosmarinus officinalis)

 


Description

 

Rosemary   is the hard, needle-shaped leaves of a small evergreen shrub. It has a   distinctive pine-wood aroma and a strong bittersweet flavor. Rosemary   complements - lamb, pork, chicken, oily fish, game, tomato sauce, vegetables,   soups, marinades. 

 

Did   You Know?

 


The   Latin name ‘Ros Maris’ means ‘Dew of the Sea’, as the plant grows well by the   seaside. Legend has it that the Virgin Mary, fleeing from Herod’s soldiers,   hung her cloak on a Rosemary bush one night. In the morning the white flowers   had turned blue under her cloak. From then on, the herb became known as ‘Rose   of Mary’. 

 

Quality

 


Rosemary   retains its flavor best as whole ‘needles’ but as these can be difficult to   chew, Schwartz Rosemary is chopped for convenience into smaller particles.   

  

Sage   (Salvia officinalis)

 

Description

 

Sage is   the pale green leaves of an evergreen shrub. Sage complements - pork, veal, game, poultry, sausages,   vegetables, salads, onion, cheese, eggs, stuffings, coatings. 

 


Did   You Know?

 

It was   believed that Sage strengthened the memory, hence a sage or wise man would   have a long memory.


Quality


Sage   should be silvery-gray and strongly aromatic. It has a medicinal pine-wood   flavor. 

  

Tarragon   (Artemesia dracunculus)

 


Description

 


The long   narrow leaves of Tarragon have a strong, spicy, anise flavor. Tarragon   complements - chicken, fish, veal, lamb, eggs, salads, sauces, vegetables,   vinegar, soups, mayonnaise. 

 

Did   You Know?

 

The name   Tarragon is probably a corruption of the French word ‘estragon’ meaning   ‘little dragon’ as the roots curl around like a dragon’s tail. Tarragon was   used to cure the bites of dogs and poisonous snakes. 

 

Quality

 

The   quality of Tarragon is determined by its good green color, a strong anise   flavor and volatile oil content. l.

  

Thyme   (Thymus vulgaris)

 

Description

 

Thyme is   a small, woody stemmed plant with tiny gray-green leaves and pretty little   purple flowers. Thyme complements - chicken, lamb, beef,   offal, rabbit, turkey, vegetables, fish, cheese, eggs, soups, stews, &   casseroles. 

 


Did   You Know?

 

Records   of Thyme date back to ancient Greece where it symbolized courage. Roman   soldiers bathed in water infused with Thyme to gain vigor, courage and   strength. Thyme has antiseptic qualities. It also aids the digestion of fatty   food. Laid amongst clothes it is said to keep fleas and moths away.


Quality

 


Good   quality Thyme should contain very little twig or stalk. Its aroma and flavor   should be strong and fresh. Thymol is the principal flavor - giving volatile   oil.