Fine Herbs & Alliums

Coriander (Coriandrum Sativum) also known as cilantro is a culinary herb from the apiaceae family. All parts of the plant are edible, but the fresh leaves and the dried seeds are what are most traditionally used in cooking.

The Santo variety is well known for its pronounced and robust taste, its ability to not bolt as fast as the other varieties and a large production of leaves per plant.

Companion planting : Caraway, tansy, yarrow, mint, basil, eggplant, potato, tomato, peppers, fruit trees.

Parsley is rich in vitamins and minerals. Mature plants that reach 6-8’’ have more vitamin C than an orange. The taste is rich and robust and keeps its flavor during cooking. We love it in Putanesca pasta.

Parsley is a biannual plant that is very rustic and can be harvested all year round if it is properly protected from the elements. Parsley prefers rich fertile soil that is well drained and humid and can be placed in full or half-sun.

These Lebanese za’atar seeds were gifted to me by Owen Bridge from Annapolis seeds in Nova Scotia and they grew very well here in Stanbridge East.  This plant was gifted to Owen from his good friend Niki Jabboour.  This plant botanically ressembles summer savory.  We have been drinking it in a tea over the winter season to keep our bodies strong.  Almost tastes like a mix between oregano and hyssop.

Za’atar is a mix of a variety of herbs and spices used in Middle Eastern cooking, often on breads and pizzas.