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FRESH HERBS O M E O L O Fr C an an Chiv En Atn G Eg Es C Ip E H   N S OEl a K I E L

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FRESH HERBS O M E O L O Fr C an an Chiv En Atn G Eg Es C Ip E H   N S OEl a K I E L WWW.EARTHBOUNDFARM.COM Fin o rs Burns asil V M emo t B e m L n B ee r ai Ba oo a w d sil irl s e il S B a s i l Red Rubin Basil ra G n FRESH HERBS o m e o L o Fr C an an Chiv en atn g eg es c ip e h n S oel a k i e l e a t r I G Licorice Mint s e iv h C y o r n ic Kentucky a a l g r e m Colonel a e G Mint s k o n oroccan i R M in P t k M n y i w P o h S y Lem r on hamo a B C mile It m B a al e dar ee B lm ia s en n o v a a lm P R L a r n s o l g e a y a T ch n e Camb r ennsylvania ridg P e S F Dutch Hi ca H Bee rl ea yme o B et T S al i m n l o v g e a r Ta sh y ni m a p e S e Sage urpl P Tr Pineapple G i-C ar o Sage de lo n r S a g e h e m e is ar g l d y g n a S n e E v a n n o e L d m l e o L G Garden Sage Lavender Sage English Lavender Lavandula angustifolia Native to the Mediterranean, culinary sages are FRESH Not only is English Lavender a superb fragrant best used fresh, but they can be dried. Sage is ornamental, but it also has culinary and medicinal virtues. good with pork, sausage, lamb, other meats, and Try lavender leaves in delicate desserts. cheeses. It is often combined with thyme and FLOWER COLOR: MEDIUM PURPLE used with beans and in soups. Use sage with HERBS fruits in vinegars; if the vinegar is a light-colored elixir, try one of the variegated forms. The Lemon Gra flowers make an attractive garnish in salads, Lemon Grass Cymbopogon citrates butters, soft cheeses, and ice cubes. Balm Native to India, this lemony-flavored grass has a hot and Cambridge Scarlet Bee Balm Monarda didyma spicy surprise at the bottom of each stalk. The white end Garden Sage Salvia officinalis Citrus-flavored leaves, with hints of orange and lemon. adds a sharp, lemon tang to soups and stir-frys, and is an Buds reminiscent of oddly shaped Easter eggs; they look Use fresh whole or chopped leaves in recipes for duck, essential ingredient in many Asian dishes. The grassy part as if someone took a wax crayon and made bands, dipped meat, sausages, and curries. Also complements many of the stalk can be sliced very fine and added to soups. the egg in pale green, removed the wax, and then dipped fruits, including strawberries, oranges, apples, melons, Also makes great sun tea. it in pale purple. Shooting up to three feet tall with its and tangerines. Combines well with mint. Fresh flowers blooms, garden sage is a purple delight. are edible and can be used in salads or as garnishes. FLOWER COLOR: PURPLE FLOWER COLOR: BRILLIANT SCARLET Mint Golden Sage Salvia officinalis icterina Lavender Bee Balm Monarda fistulosa Delicious in jellies, sauces, teas, and beverages. Can be used in any recipe calling for sage. Fresh leaves Large and colorful, spicy flowers. Often called bergamot Some mints (especially the spearmint varieties) make an attractive garnish for roast chicken or turkey. FLOWER COLOR: BLUE. RARELY BLOOMS. because its citrusy flavor is similar to the bergamot enhance meats, fish, and vegetable dishes. orange, bee balm flowers make a great addition to oil Catnip Nepeta cataria Pineapple Sage Salvia elegans when frying white fish or scallops. Their strong flavor also A member of the mint family, catnip isn't just for kitties. It While pineapple sage does have a pineappley fragrance, goes well with meat and pork dishes. Bee balm leaves has a strong, mint-like flavor, and the leaves may be its only real use in cooking is as a fresh edible flower. The have a very strong flavor and should be dried before use. rubbed on meats to flavor prior to cooking. The leaves are flowers are reminiscent of honeysuckle and make a Add the dried leaves to black tea to make your own Earl also sometimes used sparingly in salads. The flowers colorful addition to salads, fruit cocktails, or any garnish. Grey. Use whole flowers to make attractive floating make a beautiful garnish. Their vibrant red color complements many garnishes in punch bowls of sangria, or use them to FLOWER COLOR: WHITE dishes—particularly attractive with yellow or green bell decorate the rim of a serving platter. Bee balm flowers peppers. Flowers can be sugared and used to garnish can be fresh-frozen and will keep for two months or Kentucky Colonel Mint Mentha spicata, cv. cakes or cookie platters.Great for attracting more. The official mint julep mint! Kentucky Colonel spearmint hummingbirds to the garden. FLOWER COLOR: PURPLE can be used in any recipe calling for spearmint, including FLOWER COLOR: BRIGHT RED. TUBULAR SHAPE. mint sauce and mint jelly. Lemon Balm Melissa officinalis FLOWER COLOR: LILAC Purple Sage Salvia officinalis purpurescens Lemon-scented with a hint of mint. Leaves can be used Can be used in any recipe calling for sage. whole or chopped in a variety of dishes, including salads, Licorice Mint Anise hyssop FLOWER COLOR: LAVENDER marinades, vegetables, lamb, and shellfish. Lemon balm A tasty culinary herb that combines licorice flavor with can also be used to make a delicious tea. mint. Its flavor is sweet rather than spicy, and it can be Tricolor Garden Sage Salvia officinalis tricolor Irregular pattern of variegation in these leaves is stunning FLOWER COLOR: YELLOW OR WHITE CLUSTERS used for desserts or drinks. Try steeping washed leaves in milk prior to adding the milk to your ice cream maker. in the garden and on the plate. Use tricolor garden sage Leave the flowers for the butterflies. While they can be as a garnish or in place of garden sage in any recipe. Basil eaten, they may contain tiny insects that are impossible FLOWER COLOR: PURPLE. RARELY BLOOMS. to remove. A member of the mint family, basil has as many FLOWER COLOR: varieties as there are countries in the world — BLUISH-PURPLE and every region seems to have a favorite. Moroccan Mint Mentha, cv. Soel French Sorrel Rumex scutatus A peppermint variety that is perfect for tea. Not typically Fino Verde Basil Ocimum basilicum piccolo Sorrel is a sumptuous lemon-flavored herb best enjoyed used in cooking. Sweet, small, spicy leaves are perfect for pesto. in early spring. The young, tangy leaves give a lemon lift FLOWER COLOR: LAVENDER FLOWER COLOR: WHITE to soups and salads. Older leaves may be dried and added to winter soups and stews. Mrs. Burns Lemon Basil (Heirloom) Ocimum basilicum “citriodorum” egano The truest of lemon herbs, Mrs. Burns Lemon Basil can be Perfect with tomato sauce, oregano is used in a Taagon used in soups, stews, vinegars, and vegetable dishes. Or variety of cuisines, including those of Italy, Tarragon is commonly known as a flavoring for cover steamed fish or chicken with a few sprigs as it Mexico, Spain, Cuba, Colombia, Greece, and Brazil. cooks. The lemon-scented leaves are also great in vinegar and is used in pickles, relishes, prepared desserts, drinks, and jellies. Greek Oregano Origanum vulgare hirtum mustards, and sauces. Tarragon also goes well Spicy herb with a flavor so intense it numbs the end of with fish, meat, soups, and stews, and is often Sweet Basil Ocimum basilicum your tongue when fresh. Its strong flavor doesn't hold up used in tomato and egg dishes. Tarragon adds Rather than being sweet, as the name implies, this herb is well to prolonged cooking. distinctive flavor to sauces. spicy. Very popular for use in pesto. Flowers are edible. FLOWER COLOR: WHITE FLOWER COLOR: WHITE French Tarragon Artmesia dracanculus sativa Italian Oregano Origanum x majoricum Spicy anise flavor turns ordinary main dishes into Red Rubin Basil Ocimum basilicum “thyrsflora” A cross of oregano with marjoram. Blends well with basil masterpieces. Tarragon goes well with meat and Often added to vinegars, where its deep rich colors are and tarragon. vegetables and is a top choice in any hearty recipe. It is appreciated. This sweeter basil is easily overpowered by FLOWER COLOR: PINK traditionally one of the constituents of the herb blends. garlic or tomatoes and should instead be included in recipes for baked goods, fruity salad dressings, even ice Showy Pink Oregano Origanum sipyleum Spanish Tarragon Tagetes lucida creams and sorbets. Nice for dried flower arrangements, this oregano Perhaps the best known of the “abnormal” marigolds. FLOWER COLOR: PINK maintains its color for at least a year when dried. Not Deliciously blessed with the sweetness of licorice, this particularly tasty. dark-green, herbaceous perennial is easy to grow. It Thai Basil Ocimum basilicum “thyrsflora” FLOWER COLOR: PINK, PURPLE flowers only where winter comes very late. And unlike the Has a very sweet fragrance and is used in Thai cooking. Its leaves, the flowers are of no real value; they are small, sweet licorice, or anise, flavor is prominent in many Asian single, gold daisy-shaped flowers that taste like grass. dishes, particularly noodle soups. Parsley FLOWER COLOR: WHITE & DEEP LAVENDER Italian Parsley Petroselenium crispum, cv.
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