Variety with very large leaves; lightly aniseed flavored taste and strong aroma. It is recommended to pinch off the buds in order to maximize leaf production. It is best to add during the last few moments of cooking to preserve its volatile oils. Fresh: salads, oils, vegetables, tomato dishes, pastas. When infused, the basil appeases agitated spirits, warms you up and soothes headaches. Can be cultivated in pots or in the vegetable garden.
This variety features rich, dark purple leaves that are an exciting contrast in sauces, pasta dishes, vinegars. It is recommended to pinch off the buds in order to maximize leaf production. Harvest leaves just before blooming. Can be cultivated in pots on the balcony or in the vegetable garden in a well drained soil. Harmonizes well with annuals and perennials in a flower bed.
"DESCRIPTION: this shrubby basil grows in a globe shape and is really perfumed. The tender leaves have a stronger taste and tastes better if eaten fresh. SOIL: light, rich and well-drained. USES: mixed salads, pastas, sandwiches, mediterranean dishes."
"Siam Queen produces spicy leaves that have a licorice aroma and flavour when crushed. Its attractive red-purple stems and pink-violet flowers make a decorative touch to your garden or patio planter.The flowers must be removed occasionally to keep leaf production going. Essential fresh cut accompaniment to many Vietnamese and Thai dishes. Used to flavour vegetables (especially beans, peppers and eggplants), soups and herb oils and vinegars. "
Fresh coriander is used in salads, soups, guacamoles, salsas and sandwiches. The seeds are used in curry and garam masala; aromatic Indian spice blends. Ground or wholes, the seeds enhance flavor of many dishes. The root is delicious; crushed, it is used as a condiment and can replace garlic. Harvest the young leaves at anytime; the seeds, when they are brown.
"One of those mysterious and exotic herbs! The leaves are used fresh. Vietnamese Cilantro can be used in place of Cilantro or Mint in most Vietnamese recipes. The leaves have the best flavor when they are young, a mix between lemon and coriander. As they age, they become tough and leathery and a bit acrid.The plant may be cut back to the ground at any time during the growing season to produce more fresh young leaves. Fertile and fresh soil. "
This ornamental aromatic plant features silvery foliage with a curry fragrance when crumpled. They give a delicate curry taste to soups and vegetables or rice but leaves have to be take out of the dish before serving. Grow in a well drained soil of the garden or in a pot on the balcony.
The lightly aniseed flavored taste of this bitter and peppery herb is useful to enhance flavor of tasteless food. The leaves harvested before blooming time have more flavor. Ideally, it is used fresh; dry, it has to be used parsimoniously otherwise it will hide the taste of other foods or herbs. Needs a well drained soil because it does not tolerate dampness. Can be cultivated in a pot on the balcony. Zone 4.
"The leaves have a pleasant citronella aroma. Crushed, they flavour soups, fruit dishes, jellies, sorbets, cakes. An infusion of the leaves is used as a tea. The leaves can be dried for the making of potpourri or herb pillows. Very strongly fragrant, it is used to help to keep the summer mosquitos away. Grows in flower boxes or pots. "
Dry or fresh leaves flavored many cooked dishes. When cooking with them, the dried leaves are usually used because theyre bitter when fresh. Even when they are dried, they are very fragrant. We add them at the beginning of the cooking process and are discarded before serving. The plant grows easily in a pot, so it can be stored inside during fall.