We have lots of fresh herbs to pick today! Stop in the store and pick up a bucket and a clippers then walk up to the herb bed next to the market.
Every year, we increase the size of our pick your own herb area. We are up to about 1/3 of an acre dedicated to perennial and annual herbs. We have lots and lots of herbs to pick. We start between 50 to 200 plants at a time in our greenhouse, then transplant into the beds when they are ready. This allows us to ensure that the plants get a good start and also allows us to have fresh plantings throughout the season.
Our herbs include:
Anise (Hyssop) is very aromatic, with a sweet licorice-mint flavor and attracts bees. Use it fresh or dried in tea or crumble the tangy flowers over fruit salad. It is used as an infusion in cold remedies. Indians used the leaves in incense to treat depression as it provided an uplifting fragrance.
Amethyst Basil is a purple Genovese type basil. It is great in pesto, though with its purple color lends itself to imaginative pasta dishes. Basil contains 6 different compounds that are supposed to reduce blood pressure and ease the symptoms of emphysema and bronchitis
Cinnamon Basil has a delightful fragrance and spicy flavor. It can be used in fresh arrangements as well as in fruit salads and garnishes.
Genovese Basil is one of the most popular basils used for pesto. Basil is a natural anti-inflammatory.
Sweet Thai Basil is an Asian variety with a distinct, spicy, anise-clove flavor. Its flavor is more stable under high or extended cooking temperatures than that of sweet basil.
Borage is used medicinally with the flower and leaves being used for fever, cough and depression.
Chervil is used to season poultry, seafood, soups, and sauces. More delicate than parsley, it has a faint taste of liquorice or aniseed.
Chives are used in sauces, fresh salads, egg recipes, or garnish on soup and potatoes. Snip the shoot near ground level and store in a bag in the refrigerator.
Cilantro has a pungent flavor. Freshly chopped cilantro is an excellent source of potassium, is low in calories, and is good for the digestive system. Cilantro is the plant and coriander is the seeds of the plant. Cilantro is often cited for being effective for toxic metal cleansing.
Dill is aromatic and often used to flavor fish and soups (as well as dill pickles). Dill is supposed to be able to boost digestive health, as well as provide relief from insomnia, hiccups, diarrhea, dysentery, menstrual disorders, respiratory disorders
Epazote is a Mexican herb with a strong flavor and was used by the Aztecs. Use the young leaves as the older leaves have a stronger flavor and should be used sparingly. It can be used to relieve abdominal discomfort (gas) from eating beans.
Fennel is used in fish dishes, soups and stews. Fennel is not recommended for pregnant women. Fennel is used in alternative medicine to treat many ailments.
Lemon Balm has a delicate lemony flavor that is used as a sweetener as well as flavoring for fish and poultry dishes. Traditionally it was used to uplift the spirits and enhance memory.
Mint (Applemint, Common) has a warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint is supposed to be good for digestion and nausea and is a natural stimulant.
Oregano is one of the foundations of Greek and Italian cuisine because of its ability to draw out the best of tomato-based dishes. Oregano is a source of fiber and vitamins A, C, E, and K.
Parsley is a great herb and is best chopped and used as a garnish in soups. Parsley is also known for many health benefits.
Rosemary is an aromatic evergreen shrub used to flavor fish and poultry. Herbal tea can be made from the leaves.
Sage has a savory, slightly peppery flavor. It is often used to flavor fish, turkey, chicken and pork.
Summer Savory has a peppery flavor and is used to season a wide array of dishes—beans, sausage, cabbage, wild game, and even vinegar. Some people use summery savory for coughs, sore throat, and intestinal disorders.
Thyme has a penetrating fragrance and is used for bean, egg, and vegetable dishes.
Winter Savory leaves are used to flavor vinegars, herb butters, bean dishes, creamy soups, and tea. People take winter savory for intestinal disorders as well as to treat cough and sore throat.