To Store: Wash and shake off excess water. In a glass jar, add about an inch of water and immerse stems. Loosely place a plastic bag around the top of the herbs and store on the top shelf in the refrigerator. Change water every 2-3 days. Fresh Herbs will keep this way for about 5 days. Enjoy.

To Dry: In a oven set no higher than 100 degrees F, place herbs on brown paper. When dry, strip from stems and seal in an airtight glass container.

 To Freeze: Wash herbs and pat dry. Place herbs in a single layer on a cookie sheet lined with wax paper. Freeze. Once frozen, place herbs in plastic bags or containers. They can be perserved in this manner for up to one year.

Conversion: If your favorite recipes calls for dried herbs, three times that amount in fresh herbs should do the trick.

HERBS... HERBS...HERBS...

Arugula

Arugula (aslo know as Roquette) is a delicious member of the mustard family. It's distinctive flavors of peanuts and pepper add excitement to salads, soups, entrees and more.

Poultry, lamb, soups, salads, eggs, souffles, pasta

Fennel(Anise) 

Anise has a mild licorice flavor and is traditional fish herb.

Leaves can be added to fish, stews, soups, and casseroles

Baby Dill

Dill has a complex flavor that complements many foods. This herb is a delicious seasonings as well as a beautiful garnish.

Meats, poultry, seafood, salads, soups,vegetables, dressings, sauces, eggs, butters

Basil

Basil adds wonderful blend of anise and cloves flavors to a variety of foods. Although used in dishes around the world, fresh Basil is used extensively in Italian and Asian cooking.

Pestos, poultry, meats, fish, pasta, pizza, spaghetti sauce, salads, soups, omelettes, tomatoes, vegetables, rice

Bay Leaves

The Bay Leaf is used in almost any dish requiring plenty of time on the stove. The Fresh Bay leaf adds flavor and blending abilities to soups, stews, meats, and more.

Soups, stews, poultry, meats, marinades, sauces

Chervil

From the shores of the Mediterranean, Fresh Chervil has spread throughout the world. It's delicate flavor of anise blends well with the flavors of many herbs and foods.

Poultry, fish, soups, salads, vegetables, eggs, breads

Chives

Chives slender green stalks add beauty and delicate onion flavor to many delicious foods. Season appetizers through main dishes with fresh Chives.

Meats, fish, poultry, eggs, salads, soups, vegetables, potatoes, sauces, cheeses, butters

Cilantro

Cilantro (also known as Chinese Parsley or Fresh Coriander) has robust flavors of sage and citris. This herb adds a fresh taste to Indian, Chinese and Latin American cuisines. And Cilantro's beautiful leaf is a delicious garnish.

Poultry, meats, fish, stir frys, seviche, salsa, salads

Fiddlehead Fern

This is not a spieces of fern but a growth stage of any fern. Look for jade green ferns and select small sprouts with no more than a one-half in diameter.

Serve steamed or lightly cooked as a side dish with meat or fish

Horseradish Root

Horseradish can be blended with vinegar and used as a condiment. It is known for its hot, spicey taste.

Italian Parsley

Italian Parsley (also known as flat-leaf parsley) is a delicious cooking herb. It's refined taste is more flavorful than curly parsley which is used strictly for garnish. Insist on fresh Italian Parsley when cooking your favorite foods.

Pasta, poultry, fish, vegetables, salads, rice, potatoes

Marjoram

Marjoram is a versatile herb used to season meats as well as desserts. Although sweeter and lighter, Marjoram taste similar to Oregano.

Meats, pultry, pork, fish, salads, omelettes, pea soups

Mint

The taste of mint gives a fresh quality to foods. Season all your creations, from appetizers to desserts with delicious Fresh Mint.

Lamb, poultry, meats, curries, potatoes, salads, cold soups, fruits, candy

Opal Basil

Royal Opal Basil is the colorful cousin of Sweet Basil. Although often used as an ornamental herb, Opal Basil has a delicate Basil flavor

Purple pestos, fish poultry, salads, vegetables. vinegars and oils to add color

Oregano

Oregano gives foods a wonderful flavor often associated with pizza. Essential in Italian, Greek, and Mexican kitchens, Fresh Oregano, is useful for seasoning a variety of dishes.

Meats, poultry, seafood, lamb, pizzas, pasta sauces, vegetables

Rosemary

Rosemary is called the queen of kitchen herbs. It's assertive flavor of pine flatters many foods from albacore tuna to zucchini.

Pork, lamb, sausages, soups, stews, pizza, breads, vegetables, potatoes

Sage

Sage imparts a woderful flavor that will remind you of turkey stuffing. This herbs natural ability to cut down the richness of foods makes it the perfect partner for many of your favorite dishes.

Pork, sausages, poultry, stuffings, breads, vegetables

Savory

Savory has been nicknamed the "bean herb". Although traditionally used when coooking all types of beans, its robust flavors of pepper and cloves are delicious in many foods.

Meats, poultry, hamburger, fish, pork, beans, soups, stews, chowders, French dressing, potatoes, vegetables

Sorrel

Sorrel is used extensivewly in kitchens for France to Russia, and is quickly becoming a favorite in America. Its wonderful flavors of spinach and lemon enhance many herbs and foods.

Fish, poultry, salads, soups, souffles, omelettes

Tarragon

Tarragon is call the king of culinary herbs by the French. This herbs exciting flavor of licorice and pepper lend an aromatic fragrance to the kitchen and exciting accents to many foods.

Poultry, fish, beef, cheese, omelettes, sandwiches, vinegars, vegetables, Bearnaise sauce

Thyme

Thyme (pronounced like time) adds excitment to a variety of foods. It's clovelike taste stands well on its own or blends with many other herbs.

Meat, poultry, fish, stews, clam chowders, meatloafs, seafood salads, eggs, cheese, potatoes, vegetables