Coriander is one of the oldest herbs and spices on record. It is also commonly called cilantro in North America, is an annual herb in the family Apiaceae. Coriander is native to southwestern Asia west to north Africa.
Fresh sage is outstanding for use in beans, seasoning tomato sauces, omelet’s, frittatas, pizzas toppings, fresh salads, stuffing mixes, flash-fried as a topping for risotto, soups, stews – sage can be included in many dishes using one’s imagination.
Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor.
Thyme (pronounced time) is a fragrant, small-leafed, woody-stemmed culinary herb that is used frequently in the Mediterranean, Italian and Provençal French cuisines. It pairs well with lamb and tomatoes and is often used in soups, stews, stocks, and sauces.
Mint is widely used in com. Mint mint is traditionally made into a sauce to be eaten with roast lamb. Peppermint is an excellent flavouring for ice cream, biscuits and chocolate.
Rosemary has been used for thousands of years in cooking and in medicine and it is famed for its ability to stimulate the mind, enhance the memory and improve concentration.
A long, warty, and very bitter fruit used in global cuisine, healing practice, and art. A member of the gourd family, it possesses qualities that can be used as food, medicine, and as instigators of situations that promote conversation and community. The bitter melon grows in tropical and subtropical climates. The name ‘bitter’ comes from the bitter taste of this vegetable, considered the most bitter among all edible vegetables.
