Category: Standard Cultivation Herbs

Fennel Seed is the oval, green or yellowishbrown dried fruit of Foeniculum vulgare, a member of the parsley family. Toasting Fennel Seeds accentuates their flavor. Fennel Seed added to meatballs or meat loaf gives an authentic Italian flavor. Saute Fennel Seed with sliced peppers, onion, and sausage for a quick pasta sauce.

Fennel

Latin Name: foeniculum vulgare
Alternative […]

Eucalyptus (Eucalyptus globulus), leaf, cut and sifted, Spain. Eucalyptus is a well-known antiseptic and opener of clogged nasal passages. An infusion of the leaves aids in colds, sinus attacks and flu. Infuse the leaves and use the tea as a gargle for sore throats. Eucalyptus has also been used extensively in liniments for sprains and […]

Although the small cumin seed looks rather unassuming, its nutty peppery flavor packs a punch when it comes to adding a nutty and peppery flavor to chili and other Mexican and Tex-Mex dishes as well playing an important role in Indian and Middle Eastern cuisine where it is a key component of curry powder. Both […]

Coriander is not interchangable with cilantro, although they are from the same plant. Ground Coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor.

Coriander

Latin Name: coriandrum sativum
Alternative Name: chinese […]

Comfrey Leaf (Symphytum officinale), cut and sifted, USA, a/k/a Knitbone, Knitback, Bruisewort and Boneset. Formerly country people cultivated comfrey in their gardens for its virtue in wound healing, and the many local names of the plant testify to its long reputation as a vulnerary (a healing application for wounds) herb - in the Middle Ages […]