Herbs

General Info
Herbs are the powerful flavor punch that can spruce up any meal. They can be used solo or in tandem in nearly every raw and cooked preparation. If ever you are unsure what to do with an herb, mince it and add to a homemade vinaigrette.

Varieties We Grow

Dill (greens/fronds and seed)

• General info Dill has a refreshingly clean flavor, with a hint of citrus and parsley notes. It grows vigorously and can self-sow it’s seeds to spring up anew each season. 
• Health Benefits Dill is a well-known digestive aid, and the seeds are used to treat heartburn, colic and gas. It’s a good source of calcium, iron, and magnesium.
• Harvest Info ​​The leaves, flowers and seeds of the dill plant are all edible. The plant grows vigorously in full sun. To harvest, snip frond of the leafy greens or cut underneath the umbrella shaped umbels to harvest the seeds or flowers. 
• Storage The greens can be stored the dill in the vegetable bin of your refrigerator. The green (immature) or brown (mature) seeds can be stored at room temperature.
• Cooking tips 

 

 

• • The leaf: Dill pairs well with lemon and are often used together for rice, couscous, potatoes and light pasta dishes. The leaves can also be minced into spreads, vinaigrettes and sauces, or infused into a compound butter. Dill is also popular with fish, seafood or egg dishes.
  • The seed: Best known as a flavoring in pickles.

Chives

• General info  Chives are a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their relatives include the onions, garlic, shallot, leek and scallion. 
• Health Benefits Chives are high in iron and calcium as well as vitamins A and C.
• Harvest Info The leaves and flowers of chives are both edible. Cut the leaves a couple inches above the soil surface. The flowers are best when just opening, once they have been in flower for several days, their color fades and they begin to naturally dry.
• Storage– Dry-freeze your chopped chives by either vacuum-sealing the herbs or by simply putting them in a freezer bag and removing the air as best you can.
• Cooking tips Chives have a milder flavor than onions, which is why they are commonly used raw. They can be snipped using scissors into soups, salads, sauces and a colorful topping to nearly any dish.

Holy Basil

• General info– Holy basil or tulsi has an incredible sweet, light fragrance. It is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics. 
• Health Benefits It can help protect against infection, lower blood sugar, lower cholesterol, ease joint pain, and protect your stomach.
• Harvest Info– Harvest time is typically from early or mid-summer until frost. Pinch or cut clusters of leaves at the top of the plant.
• Storage– Hang the holy basil upside down in a dark, cool area. Dry basil at lower temperatures to keep the color and aroma in the leaves. Your holy basil will be ready to be stored in two weeks.
• Cooking tips-You can cook with it, take it in supplement form, or make a tea with it. It is commonly used as a home remedy for protection against infection.

Lemon Balm

• General info  Lemon balm tastes like fresh lemon with a hint of mint (of which it is related). It grows as a perennial in northern New York, and it was prized by the ancient Greeks, Romans and Arabs. 
• Harvest Info Harvesting the plants should be done in the morning before the heat of the day. For the most potency, harvest leaves before flowering. Leave some of the plants to flower for the bees, and after flowering, cut back up to two-thirds of the plant to encourage bushier and sturdier plants.
• Storage Keep the leaves and stems in big pieces to retain as much flavor as possible. To dry, hang upside down out of direct sunlight, or loose in a paper bag. 
• Cooking tips Use fresh or dried lemon balm leaves or flowers in sweet or savory dishes such as green or fruit salads, soups, salsas, and other sauces, tea, smoothies, punch or other refreshing beverages.

Lemon Verbena

• General info Lemon verbena is native to South America, where it can grow large and and even pruned as a topiary. Here in northern New York, it’s an annual where it can grow 3-5 feet tall.
• Health Benefits The leaves contain vitamins A, B, and C and are antioxidant, antispasmodic, digestive and sedative. 
• Harvest Info Harvest occurs throughout the summer growing season until frost. Harvest begins after the plant has several leaves and has reached a height of at least 10 inches. Picking verbena leaves triggers branching and new growth.
• Storage Fresh lemon verbena can be frozen or dried. One freezing method is, mince leaves and pack into clean ice cube trays, cover with water and put in the freezer. When ready to use, simply remove a few cubes and keep the rest in the freezer. Another way to store lemon verbena is by drying it. They still retain a fragrant lemon scent when dried.
• Cooking tips Use fresh or dried lemon verbena in teas and cold drinks; to season fish and poultry; to flavor sugar, salt, soups, sauces, dips, dressings and baked goods; and in jellies and preserves.  

Mint

• General info Mint is a perennial herb with very fragrant, toothed leaves and tiny purple, pink, or white flowers. There are many varieties of mint—all fragrant and vigorous. Mint leaves are pointed or round ovals and grow opposite one another on square, four sided stems.
• Harvest Info– Mint can be harvested at any time in the spring summer or before the frost. To enjoy at peak freshness harvest as needed, avoiding the heat of the day, or once the plant is already flowering. Pinch off the top leaves or cut a stem a couple inches above the soil surface.
• Storage Wrap the mint leaves in moistened paper towels (not too wet, just moist). · Place the wrapped mint in a plastic bag.
• Cooking tips Mint pairs well with lemon and chocolate. It’s a refreshing addition used sparingly in savory and sweet recipes. Add it to drinks and cocktails as well. Dried mint is most often used in teas, dips and dressings, and with other herbs such as oregano for cooked meat or vegetable dishes.

Oregano

• General info  Oregano is warm, with a peppery bite and slight citrus notes. 
• Health Benefits Fresh oregano is a powerful antioxidant with potent antibacterial, antifungal and antispasmodic properties.It also contains vitamin K, manganese, iron, and vitamin E.
• Harvest Info Harvest oregano once the stems are at least four inches tall. Cut stems a couple inches above the surface of the soil which will stimulate new growth of this vigorous plant. 
• Storage– Oregano can be eaten fresh, dried or frozen. Oregano should be stored in a plastic bag in the refrigerator for up to three days. If you place a slightly damp paper towel in the bag with the oregano and leave some air in the bag, it may extend the life up to one week.
• Cooking tips– Oregano is commonly combined with olive oil to create flavorful oregano oil, Italian vinaigrette, and marinades for lamb, chicken, and beef dishes. Other ingredients that pair well with oregano include garlic, basil, onion, and thyme.

Rosemary

• General info Rosemary is a heat and sun loving herb, native to the Mediterranean region.
• Health Benefits Science has shown that rosemary is a powerful antioxidant. Its warming properties help lower blood sugar and soothe aching muscles and joints. 
• Harvest Info– Cut the stems which promotes new growth. Use pruners when harvesting rosemary from mature plants with woody stems. Wash the stems before you begin drying rosemary.
• Storage– Ait dry and then store in an enclosed container to use all year long.
• Cooking tips– Use rosemary sparingly as it can overpower the other ingredients. Its flavor does not dissipate with long, slow cooking. It’s delicious with potatoes, and roasted vegetables. Use rosemary with chicken and other poultry, game, lamb, pork, steaks, and fish. 

Sage

 

• General info Sage is pungent and spicy, sometimes astringent. When dried it can become stronger in flavor, and at times, bitter. It’s a hardy perennial, and likes full sun.

 

• Health Benefits Like other herbs in the lamiacaeae family, sage has antioxidant and anti-inflammatory properties, and is a memory enhancer. Fresh sage makes a bitter digestive stimulant. Sage tea soothes a sore throat and its antiseptic qualities make it suitable for a gale or mouthwash.
• Harvest Info Harvest sage in spring and summer when plants are actively growing and before they begin to flower. Harvesting individual leaves or whole stems are both good options.
• StorageTo store, simply wrap the sage leaves in paper towels and put them in a plastic bag in the refrigerator. Make sure to use the leaves within four to five days. Fresh leaves that are covered in olive oil can be stored for much longer in the refrigerator, about three weeks.
• Cooking tips Fresh sage leaves are great when fried and used as a garnish on side dishes. Add a couple tablespoons of butter or oil to a small skillet over medium heat. Cook, swirling the pan occasionally, until the butter starts to brown, about 3 minutes. Add around 10-12 sage leaves and fry, about 30 seconds to 1 minute.

Thyme

• General info The flowers, leaves, and oil are commonly used to flavor foods.
• Health Benefits Long used for chest and respiratory problems,thyme is effective when combined with sage, oregano or hyssop in cough syrups and teas.
• Harvest Info Harvest thyme just before the plant flowers by cutting off the top five to six inches of growth. Leave the tough, woody parts. It’s best to harvest thyme in the morning after the dew has dried. Clean leaves should not be washed, because it removes some of the essential oils.
• Storage Store in an open plastic bag in your fridge’s crisper drawer.

Cooking tips It pairs well with other Mediterranean herbs and is an important ingredient in a bouquet garni blend.Thyme enlivens meats of all kinds, stews, soups, eggs, pastas, vegetables, beans, and seafood.