Products: Dried Herbs

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Fresh herbs are great when they're available, but for year-round deliciousness we must turn to dried herbs. Our herbs are dried in the farm's greenhouse during the warmer months. We're sure they're more flavorful than anything you can buy at the supermarket!

Bay Leaves

Bay leaf is the aromatic leaf of the laurel tree. On their own, they have a strong and distinctive fragrance and flavor, but their main strength lies in adding depth and richness to culinary creations. It's one of the oldest known herbs in Europe, and is native to the Mediterranean region.

Dried bay leaf in its whole or crushed form makes an excellent seasoning for poultry, fish, and meat. It is an important ingredient in any French, Morocca, and Turkish dishes and provides a good source of vitamins A and C, iron, manganese, as well as smaller amounts of calcium, potassium, and magnesium.

The essential oil of bay leaves can be used topically to relieve muscular soreness and enhance circulation. It has also been found to relieve chest infections, flu, coughs, bronchitis, and digestive disorders.

Lemon Verbena

Lemon verbena is a relatively hearty herb commonly cultivated in the tropics and Europe. It has an unusually strong lemon scent and flavor which comes from an essential oil known as citral, also found in lemon, lemongrass, and other citrus plants.

Lemon verberna has been found to have calming and therapeutic properties used for a variety or ailments including fever, congestion, intestinal disorders, emotional and physical stress, and mild depression. Use with confidence as our products are grown completely free of toxic petrochemical additives.

Brewing Directions: Heat water to about 180°F, just below boiling, and add about six leaves for every six ounces of water. Use a large enough strainer basket to allow the leaves to open and release their flavor, or allow leaves to brew freely. Steep for three to four minutes. Remove the leaves when ready -- rely on your taste to tell when steeping is done.

Oregano

Oregano is a workhorse of a culinary herb, and can be added to a wide variety of dishes. It is widely used throughout Europe and North America.

Oregano contains large amounts of a number of nutrients. It is a very good source of vitamins A, C, and K, as well as of manganese, iron, fiber, and omega 3 fatty acids. Oregano is both an effective anti-oxident and a potent anti-bacterial, and has been shown to inhibit the growth of bacteria. So potent are the anti-bacterial properties of oregano that it has been shown to be more effective than common antibiotics in treating giardia.

In cooking, the leaves are removed from the stem and chopped or crumbled.

Rosemary

Although rosemary is native to the Mediterranean, it now grows throughout much of the temperate regions in Europe and America. Rosemary has been an esteemed seasoning and natural medicine for many generations. The fresh and dried leaves have a fragrant and savory taste which complements many foods.

Rosemary has been found to be useful in strengthening the immune system, increasing circulation, and improving digestion. In addition, it has displayed abilites in improving concentration and memory. Dried rosemary is extremely high in iron, calcium, and vitamin B6.

Recipes usually call for rosemary leaves, which can be easily removed from the stem. Whole sprigs may be added to season soups, stews, and meat dishes -- simply remove the sprigs before serving.

Sage

For thousands of years, sage has been used throughout the world for culinary and healing purposes. Revered by the Greeks and Romans, sage was used for its seasoning and medicinal properties, as well for its ability to preserve meats due to its high level of antioxidants.

Commonly used in cooking pork and chicken, sage makes an excellent addition to soups and stews, as well as herbal teas. For culinary preparation, the stem is removed, and the leaf may be chopped or crumbled. To make tea use the entire sprig is.

Studies have shown rosmarinic acid, found in sage and rosemary, to have both anti-oxidant and anti-inflammatory properties, while also containing compounds useful in the treatment of Alzheimer's disease. Even moderate sage conumption has been found to increase brain function.