Farmers Market at Long Meadow Ranch
Herb and Flower Catalog
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ABSINTHE | ANGELICA | BASIL | BERGAMOT | BURNETT | CHIVES DILL | LAVENDER | LEMON GRASS | LEMON BALM | MARJORAM | MINT OREGANO | ROSEMARY | PARSLEY | RUE | SAGE | SAVORY | TARRAGON | THYME |
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| ABSINTHE | ||
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Absinthe | A herbaceous perennial plant that can easily be cultivated in dry soil. Absinthe's characteristic odor makes it useful repellant against pests. And because of the secretions of its roots, it exerts an inhibiting effect on the growth of surrounding weeds. |
| ANGELICA | ||
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Angelica | From the 10th century on, angelica was cultivated as a vegetable and medicinal plant. Angelica is used to flavor liqueurs or aquavits (e.g. Chartreuse, Bénédictine, Vermouth and Dubonnet), omelettes and trout. |
| BASIL | ||
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Genovese Sweet Basil |
Classic Italian basil. Perfect for making pesto with Napa Valley Select Extra Virgin Olive Oil. |
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Purple Dark Opal Basil | Most likely the same basil Vilmorin referred to in 1885 as "Large Purple Sweet Basil." Beautiful lilac flowers with dark red stems. Excellent contrast with green basil, spectacular as a garnish, in salads, or for adding to basil vinegars. Extremely uniform, all purple Italian strain. |
| BERGAMOT | ||
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Lemon Bergamot | Grown extensively as an ornamental plant both within and outside its native range; it is naturalized further west in the United States. Lemon bergamot grows best in full sun, but tolerates light shade and will thrive in any moist soil that is well-drained. |
| BURNETT | ||
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Salad Burnett | Part of the family Rosaceae that has naturalized in most of North America. Salad burnett is used as an ingredient in both salads and dressings, having a flavor described as "light cucumber" and is considered interchangeable with mint leaves in some recipes. |
| CHIVES | ||
| Garlic Chives | This is a relatively new vegetable in the English-speaking world but well-known in Asian cuisine. The flavor of garlic chives is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used as a flavoring similarly to chives. | |
| DILL | ||
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Dill | Originating from Eastern Europe its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax, borscht, and pickles. Dill is said to be best when used fresh, as it loses its flavor rapidly if dried. |
| LAVENDER | ||
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English Lavender | Commonly grown as an ornamental plant. English lavender is popular for its colorful flowers, its fragrance and its ability to survive with low water consumption. In addition to its use as an ornamental plant, the flowers and leaves are also used as an herbal medicine. The flowers are also used as a culinary herb, most often as part of the French herb blend called Herbs de Provence. |
| LEMON GRASS | ||
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Lemon Grass | Native to India lemon grass is widely used as a herb in Asian cuisine. It has a citrus flavour and can be dried and powdered, or used fresh. |
| LEMON BALM | ||
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Lemon Balm | A perennial herb in the mint family Lamiaceae, the leaves have a gentle lemon scent. Lemon balm is often used as a flavouring in ice cream and herbal teas, often in combination with other herbs such as mint. It is also frequently paired with fruit dishes or candies. |
| MARJORAM | ||
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Marjoram | Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans as a symbol of happiness. Specifically cultivated for its aromatic leaves, either green or dry, majoram is often used in herb combinations such as Herbs de Provence and Za'atar. |
| MINT | ||
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Mint | An aromatic, mint is almost exclusively perennial, and rarely an annual herb. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. |
| OREGANO | ||
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Oregano | Often used in tomato sauces, with fried vegetables, and grilled meat. Together with basil, oregano contributes much to the distinctive character of many Italian dishes. |
| ROSEMARY | ||
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Rosemary | A native to the Mediterranean region, rosemary leaves have a bitter, astringent taste, which complements a wide variety of foods. Rosemary is also extremely high in iron, calcium, and vitamin b6. |
| PARSLEY | ||
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Italian Parsley | A biennial herb, also used as spice chopped italian parsley is used as a topping for soups like chicken soup. Also in green salads or salads like Salade Olivier. In addition, the consumption of italian parsley is thought to contribute to sweet smelling breath. |
| RUE | ||
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Rue |
Native to the Mediterranean region Rue is a strongly scented evergreen subshrub, it is used particularly in northern Africa. In Italy rue leaves are sometimes added to grappa to obtain grappa alla ruta. |
| SAGE | ||
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Golden Sage | A small perennial evergreen subshrub, golden sage has a slight peppery flavor. It is used for flavoring fatty meats; poultry or pork stuffing, cheeses, sauces and some drinks. |
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Pineapple Sage | Used for cooking white meat and in vegetable soups. Pineapple sage is also used in German sausage dishes, and is often the dominant flavoring in English Lincolnshire sausage. |
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Purple Sage | Purple sage is widely used in xeriscaping, landscaping and gardening in ways that reduce or eliminate the need for supplemental irrigation. A native plant in southern California it is highly drought tolerant, becoming leggy if watered after it has become established. |
| SAVORY | ||
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Summer Savory | Traditionaly popular as the main flavoring in dressing for turkey and chicken, in stews such as fricot, and in meat pies. Summer savory is preferred over winter savory for use in sausages because of the sweeter, more delicate aroma. |
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Winter Savory | Winter savory has a reputation for going very well with both beans and meats, very often lighter meats such as chicken or turkey. The herb has a strong flavor while uncooked but loses much of its flavor under prolonged cooking. |
| TARRAGON | ||
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Tarragon | One of the four fines herbs of French cooking, and particularly suitable for chicken, fish and egg dishes. tarragon is one of the main components of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor. |
| THYME | ||
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Thyme | An excellent source of iron, thyme is used widely in cooking. It is often used to flavor meats, soups and stews. It has a particular affinity to flavor lamb, tomatoes and eggs. |
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ABSINTHE | ANGELICA | BASIL | BERGAMOT | BURNETT | CHIVES |
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St. Helena Farmers' Market Season: May 4, 2012 - October 26, 2012 7:30 AM - Noon Crane Park St. Helena, CA 94574 Click here for directions. |
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