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~ Flavoring our dinner ~
Click on photos to enlarge.
Items marked with a * are also available from us as seedlings in May and June.
Items marked with a ° are grown from our own seed or cuttings.
Also see our Fresh Vegetables, Fresh Fruit, and our Perennials pages.
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 Basil* July through September. We offer Basil in bunches throughout the harvest season, but also offer half pound bags of Basil for pesto makers in late August and September. Basil has many uses other than pesto. It is used in tomato sauce, can be sprinkled fresh on pizza, and used in many stir fries. Basil can be dried or frozen for later use. To dry, spread on a cookie sheet, put in a warm oven for several hours. Or use a home dehydrator. Basil does not lose it flavor when used this way. It can be chopped and put in ice cube trays with a little water and frozen. You then can take the ice cubes and store in freezer bags. It will keep for several months in freezer bags. It will turn darker when dried but this does not affect the flavor.
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Cilantro*° We have cilantro available by the time the tomatoes are ripe. This means fresh salsa. It is also used in many Mexican dishes, pesto, and salads. Cilantro is a very tender herb and needs to be used quickly. It does not dry well, it tends to lose it’s distinct flavor. It can be chopped and put in ice cube trays with a little water and frozen. You then can take the ice cubes and store in freezer bags. We sell cilantro by the bunch and take orders for larger quantities when available,
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Dill* We sell dill ferns or dill heads. The heads are available when it is pickling season. Ferns are available early summer through fall. Can be used in most fish recipes, soups, sauce, tuna and egg salad. Dill can be dried or frozen using the methods described with basil.
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Oregano* This is a great herb. Known as the pizza herb it is used widely in many dishes. Spaghetti sauce, stews, herb mixes to rub on meats such as pork, beef, chicken. It can be dried to use all winter using the oven method or just hang away from bright light and moisture. Store in freezer bags or jar. We offer this bunched or larger quantities on request. Available mid-summer to fall.
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 Parsley* Available mid-summer to fall by the bunch or larger quantities on request. Parsley comes in either curly or flat Italian. Which ever you prefer this is the go to herb for sauces, stews, stir fries, salads. Loaded with vitamins. Parsley pesto is a great alternative to basil. It dries easily using methods described for other herbs.
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Peppermint*° The very versatile herb. Used in many products for flavor and fragrance. Medicinally used for its’ calming effects to aid in digestion. It can be used either fresh or dried. Peppermint can also be frozen using the method for freezing basil. Peppermint will be available in bunches mid-summer to fall.
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 Chocolate Mint*° Reminiscent of a peppermint patty. Can be used to spice up that cup of tea. Also various recipes to give an added flavor. It can be added to sweet breads, add 1/8 cup dried chocolate mint to banana bread, salads, stir fries. Add to a chocolate recipe, mix with ice cream. Can be used either fresh or dried. Available by the bunch mid-summer to fall.
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 Rosemary* While we rarely offer Rosemary herb bunches at market, we do offer Rosemary plants in pots in May & June and September, October & November and at other times by request. We also produce a Rosemary brochure with care and feeding instructions.for
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 Sage* Considered an essential herb along with parsley, rosemary, and thyme. Now sing the song for the rest of the day. Sage is one of those bitter herbs–used medicinally as well as culinary. Used in teas it soothes the sore throat. Of course the most popular use is for stuffing at Thanksgiving and Christmas. Also added to chicken soup, pot pies, and stir fries. Dried sage will keep its flavor for months if stored in plastic bag or glass jar. Sage is available mid-summer to late fall. Bulk available on request.
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Thyme* An aromatic perennial herb. Culinary uses include sauce, soups, rubs for meat and chicken. It can be used fresh or dried without losing its’ flavor. The stem are woody so the leaves need to be stripped from the stem. Some recipes may call for whole stems and leaves which can be removed before serving the dish. Sold mostly in bunches.
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Winter Savory* This herb adds a lot of peppery flavor to any foods it is used in. Goes well in beef stew. Supply is limited.
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