HERBS

For those of you who are interested in growing some herbs, or some vegetables at home, Z Food Farm has a number of potted plants available. What follows is a list of the herbs that are available.

 Anise Hyssop – Smell and taste of anise (similar to liquorice, fennel, and tarragon). Herb lovers claim it as a culinary herb, using the fresh or dried leaves in tea and crumbling the tangy flowers over fruit salad.

Chamomile- A daisy like plant. Are best known for their ability to be made into an infusion which is commonly used to help with sleep and is often served with either honey or lemon.

Lemon Balm- It is a citrusy and fresh scented herb. Fresh leaves can be stored in plastic bags in the fridge for a few days or they can be frozen. Can be used to add zest to sweet or tangy dishes. A wonderfull addition to fruit salads, green salads, herb butters, fruit drinks, sorbets and marinades for fish.

Lemongrass- Provides a zesty lemon flavor and aroma to many Thai dishes. Look for heavy, long, relatively green stalks with chubby bulbs. Be sure to cook thoroughly. May be stored in the refrigerator, tightly wrapped, for up to 2 weeks. Can be frozen and kept almost indefinitely, thouogh some of the perfume and freshness may be lost. Can also be dried and stored in airtight jars.

Lovage- Can be chopped and added to salads or stuffings or to soups. Is also said to be delicious with eggs- stir leaves into omelettes or scrambled eggs. The flavor is like parsley and celery combined with a hint of anise and curry.

Mexican Mint Marigold- Licorice-anise flavor; a stand-in for French tarragon. To use, chop fresh leaves and use them to season chicken and tossed green salads, or brew them into a sweet, anise-flavored tea. Dried leaves retain their fragrance well if kept in a sealed glass container.

Mountain Mint- Has a spicy, mint-like flavor that makes it a seasoning for meat. Medicinally, the leaves are brewed into a refreshing herbal tea for that run down feeling.  Very aromatic.

Nira (garlic chives) Used in oriental cuisine in a manner similar to regular chives, green onions, or garlic.

Papalo- Similar to cilantro used in Mexican cooking. Must be used fresh, as it does not dry well. Used raw to flavor tacos.

Red Veined Sorrel- Same sharp, tangy flavor as regular sorrel. (See below) Main difference is its distinctive appearance.

Shiso- Also known as perilla. Lemony-minty flavor. Can be chopped up and used in a salad. Other uses- added to stir-fry, shiso-miso soup, sushi wrap, shiso Mojito

Sorrel- The leaves may be pureed in soups, stews, and sauces or added to salads. Tart, lemony flavor.

Vertissimo/Chervil- Mild, sweet anise flavor. Popular for salads, micro mix, and garnishing.

Wild Bergamot (Bee Balm)- Was considered a medicinal plant by Native Americans and was frequently made into a tea (often sweetened with honey).

Winter Savory- Has a reputation for going well with beans and meats. Strong flavor while cooked. Loses much of its flavor under prolonged cooking. Has a strong spicy flavor. A sprig of the plant, rubbed onto a bee sting brings instant relief.

Za'tar- A variety of Marjoram- A mild, sweet, oregano-like flavor. 

In addition to these, basil, oregano, thyme, parsley, swiss chard, sweet peppers, 

 hot peppers, spinach, leeks, and tomato plants are also available.