Herbs

Basil leaf - Ocimum basilicum, sweet basil, robust, aromatic, minty and slightly peppery in taste. Excellent, bold flavor! Great to spice up, meats, stews, salads, pasta and sauces, pesto, pizza and yes, tea blends!  Basil is best used when added towards the end of cooking as it will loose it's flavor with intense heat.

 

Herb Rice Blend. This rice blend is no boxed mix! Fresh ground parsley, basil, bouillon and thyme is a delight when added to rice or spaghetti. This blend also shines on chicken, fish, steak and as a compound butter (by adding 2 tbsp. of blend to a tub of butter, stir and refrigerate 24 hours). Great on garlic bread too. A kid favorite!

Try 3 1/2 tablespoons of this pleasing blend with 1 1/2 cups of uncooked rice, 2 1/2 cups of water, 1 tablespoon of butter and 10 pieces of spaghetti broken into pieces. Bring to a boil, then simmer 20 minutes.

This blend is also fantastic as a soup mix. Simply add 2 tbsps of this blend to 4 cups of chicken broth (low sodium please), 1 cup of diagonally chopped carrots and a pinch of crushed red chili. Let simmer for15 minutes or until carrots are tender. Next, add chicken breast and simmer until chicken Is cooked, about 15 minutes. 

Parsley, broken leaf can be used in anything from soups to sauces to vegetables. In Middle Eastern cuisine, parsley is the one of the main ingredients in dishes such as tabbouleh salad and is the main herb used in the stuffing for grape leaves and is often used in herb blends. As a garnish, parsley can be chopped and sprinkled in soups, hummus, or mixed with ground meat, such as lamb. More times than not you will find parsley in most Middle Eastern recipes. 1 ounce

Salty, smoky, flavorful, savory. This salt blend delivers great taste and can be used on anything you would normally put salt on. The herbs and smoked paprika really make this smoky salt blend shine. Great on steaks, soups, fish, shrimp, potatoes, corn and veggies.

Blended with sea salt, smoked paprika, rosemary and thyme.

 

Savory and earthy with a touch of heat. Blended with Greek oregano, cracked fennel seeds, rubbed sage, marjoram, red chile flakes, sea salt and thyme. This sausage takes you back to a place when times were simple and families had Sunday morning breakfast while Dad read the newspaper and Mom flipped the pancakes. As a delicious option, add 1 tablespoon of pure maple syrup to 1 pound of ground meat. Use 1 1/2 to 2 tablespoons of this blend per 1 pound of ground meat, salt to taste. 2 ounces

Organic French Tarragon. Used in herb butter, soups, seafood, sauces and herb blends. Tarragon, commonly used in French cooking, has a  pleasant aroma with a subtle licorice taste! It adds a fresh spring taste and a bit of elegance to a variety of recipes, including fish, salad dressings and chicken dishes. Excellent when used as an herb butter and then rubbed on fish or chicken before broiling or pan searing.