Sharp, bold, and bitter, with parsley's juiciness and fresh flavor. Watercress adds feisty, fresh sharpness to a sandwich or a salad. It mellows when cooked, so enjoy this nutrient-packed green in soups and sautés.
Sweet, fragrant, and aromatic. The taste of our sweet basil is like a bouquet with hints of mint, clove, and licorice. It's widely used in the cuisines of India, Southeast Asia, and, of course, the Mediterranean. The Greeks referred to it as the "royal herb." Try ours in soups, stews, and sauces.
Pungent, aromatic, and grassy, with a bracing freshness. Dill's distinctive bouquet permeates Scandinavian and Eastern European cookery. In the United States, it's a pickling essential. The entire herb — leaves, stalks, and seeds — is edible. We especially like fresh dill with fish, vegetables, and stews.
Cooling freshness itself, and very, very versatile. Few aromatics can flavor ice cream and lamb. Fresh mint leaves add a sparkling clean lift to soups, sauces, salads, vegetables, meats, desserts, and more. An essential ingredient in many cooling summer drinks, mint makes a soothing hot tea all by itself.
Bright, clean, garden-green taste. A member of the celery and carrot family, its crispy, almost mineral flavor adds a touch of juicy veggie taste to almost anything you cook. For a touch of offbeat drama, deep-fry sprigs until crispy and dark green, then use as a finishing-touch garnish.
Bright and piney, with a slight bitterness that goes well with meat and chicken. This robust herb should be chopped or rubbed. Rosemary's needlelike leaves release an aromatic blast of evergreen popular in Italian cooking. It makes potatoes roasted in olive oil a side dish to remember.
From a quick omelet to a simmered stew, just about any savory dish benefits from fresh thyme's slightly minty lemon flavor. It's a key ingredient in the classic French bouquet garni, a perfectly balanced mixture of thyme, parsley, and bay leaf bundled in cheesecloth. This bouquet is essential to French soups, stocks, and sauces.
(x2) With its sweet, bright aroma, fresh cilantro is used in Latin American and Asian cooking. Use this bold herb (AKA coriander or Chinese parsley) raw or cooked in soups, salads, and stews. Its assertive taste stands up well to mild-flavored foods like pork, chicken, fish, and shellfish. It's the key to a kicking salsa.
