HerbCo Hints

Bread Baking with Herbs
Fresh herbs can impart a signature flavor to your breads. As a guideline, finely chop one to two Tablespoons of fresh herbs for each pound loaf of bread.

Conventional Herbs

arugula.1
Manufacturer: Generation Farms

(Eruca sativa)

Arugula is an annual native to the Mediterranean region. Popular in French and Italian cooking, American foodies are increasingly enjoying its distinct spicy, peppery flavor.

arugula-4-oz.1
Manufacturer: Generation Farms

(Eruca sativa)

Arugula is an annual native to the Mediterranean region. Popular in French and Italian cooking, American foodies are increasingly enjoying its distinct spicy, peppery flavor.

basil.2
Manufacturer: Generation Farms
(Ocimum basilicum)

Basil has large, green fragrant leaves which can grow up to four inches. The color intensity of the leaves depends on the fertility of the soil, the richer the soil, the darker the color. It is a Mediterranean herb which thrives in warm nights and moist soil.

basil-4-oz.2
Manufacturer: Generation Farms
(Ocimum basilicum)

Basil has large, green fragrant leaves which can grow up to four inches. The color intensity of the leaves depends on the fertility of the soil, the richer the soil, the darker the color. It is a Mediterranean herb which thrives in warm nights and moist soil.

bay-leaves.1
Manufacturer: Generation Farms

(Umbellularia californica)

A bay leaf is dark green in color on the top of the leaf, and a lighter green underneath. They are narrow in shape and very firm. California bay leaf is higher in essential oils and stronger in flavor than imported leaves. The trees themselves grow to 60 feet tall.

chervil.1
Manufacturer: Generation Farms

(Anthriscus cerefolium)

Chervil’s flavor is a cross between tarragon and parsley. Resembling its parsley cousin, (but much more fragrant) its leaves are thin, soft and look like small lacy ferns. Chervil prefers cool, shady locations in which to grow.

chives.1
Manufacturer: Generation Farms

(Allium schoenoprasum)

Chives are dark green in color, and have a mild onion flavor. The leaves are hollow and cylindrical, and grow to approximately six to eight inches long. Chives prefer moist, well-drained soil. Chive flowers, with their lavender-pink color, are also used in cooking.

cilantro.1
Manufacturer: Generation Farms

(Coriandrum sativum)

Cilantro has a distinct flavor and aroma. While the odor is objectionable to some, the taste becomes muted when cooked and adds a deep flavor rather than a sharp accent. Cilantro’s stems are also full of flavor, and can be chopped along with the leaves. The leaves do not dry well but can be preserved by storing in salted oil.

dill.1
Manufacturer: Generation Farms

(Anethum graveolens)

Dill looks like a smaller version of fennel, with leaves that are feathery and dark. Dill is an annual that grows easily from seed. It enjoys direct sunlight, and does not store well when wet. It has a tangy citrus flavor which compliments any fish dish.

epazote.1
Manufacturer: Generation Farms
(Dysphania ambosioides)

Epazote is a leafy vegetable common to Southern Mexico that is used in traditional Mexican cooking.  It is noted for its powerful fragrance, which has been described as having essences of mint, gasoline, and even bleach; however the aroma mellows considerably after cooking.  Epazote is used in black bean dishes, where it is boiled to extract flavor.
italian-parsley.2
Manufacturer: Generation Farms

(Petroselinum crispum var. neapolitanum)

The leaves of Italian Parsley are divided into feather-like sections, and lay flat like celery leaves. The herb is also known as flat-leafed parsley. Italian parsley is a bi-annual herb in that the seeds are planted in the fall for harvest the following year. Part of parsley’s allure is that the leaves can actually enhance the flavor of other herbs and aromatics.

lemongrass.2
Manufacturer: Generation Farms

Native to India, lemon grass can be grown in any hot, moist climate in sandy, well-drained soil. In the United States it is grown in Florida and California, but can be greenhouse grown anywhere with proper temperature and humidity. Because of its fibrous, sinewy structure, the lower bulb of the lemon grass is normally cut into small sections of stalk and ’bruised’ or crushed before adding to a dish.