Showing 25–35 of 35 results

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Peppermint

$7.25$9.80

In Greek mythology, the nymph Minthe was turned into the sweet bush for Persephone. Valued as the herb of hospitality and for medicinal purposes, Romans spread it throughout Europe. American colonists also used mint as an untaxed tea.

Use on meats (especially lamb), chilled soups, stews, casseroles, new potatoes and rice. Mix with garlic and cream cheese for a dip.  Try sprinkling on yogurt, fresh fruits or ice cream for a gourmet touch. [Peppermint]

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Poultry Seasoning

$9.25$25.00
(Based on 4 reviews)

Poultry Seasoning was originally named Bell’s Seasoning after inventor and cook William G. Bell created this unique blend of herbs and spices in 1867. Trading ships from around the world would bring his ingredients to the Boston Harbor. A perfect accent for your stuffing recipe, our Poultry Seasoning combines Sage, Celery, Onion and more. Use in poultry dishes and stuffing, or for a special twist, add to hamburgers, veggie-burgers or the crust of pot pies.

Hand blended in small batches with: celery seed, sage, sweet Chiles, onion, savory, rosemary, thyme and marjoram.

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Rosemary

$7.25$19.60

Rosemary can be found growing near the ocean – its name in Latin means dew of the sea.  The aromatic leaves resembling pine needles are said to aid memory and are symbols of success, remembrance, love, loyalty, and fidelity.

Use in savory and sweet recipes for meats, broiled fish, roasted chicken, marinades, stews, stuffing, dressings, breads, and desserts. Also pairs well with cheese. Some say that it aids with the digestion of fats.

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Sage

$7.25$19.60

Sage has been used for centuries as both a seasoning and healing herb. Once the most-used cooking seasoning, it was replaced by Oregano during World War ll when pizza & pasta came home with the return of U.S. servicemen. Use in stuffing, dressings, chowders, stews, tomato sauces, and breads. Cheese flavored with sage is fancied in England.

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Summer Savory

$8.00$21.60

Legend has it that the Savory plant once belonged to the half-man, half-goat beings knows as satyrs.  Savory is said to symbolize a balance in blended lives, however, its Saxon name is a description of its sweet, spicy flavor with a hint of pepper.

Add to stuffing, salads, meat dishes, duck, vegetables and sauces.  A brilliant complement to beans and lentils, Summer Savory is also used to flavor vinegars and herb butters.  Try in scrambled eggs. [Summer Savory]

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Tarragon, French

$8.00$21.60

Introduced to England by the Tudor family in the 16th century, and dubbed by the French as the King of Herbs, Tarragon made its way to America with the colonists. It is a predominant flavor in classic French cuisine.

Add to sauces, salads, vinegar, dressings, poultry, and fish. Avoid overcooking. Sprinkle on broiled chicken at the end of cooking and use in pan gravy.  Pairs well with cheeses, vegetables, and eggs. French tarragon has a sweet, licorice flavor. [Tarragon]

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Thyme

$7.25$19.60

To ancient Greeks, Thyme symbolized style, elegance and courage. In the middle ages, ladies would embroider thyme leaves on the scarves of their knights to wear into battle. To the Roman, Pliny, it was a remedy for a myriad of disorders.

Use to season leg of lamb, French stews, Italian dishes, poultry stuffing, Manhattan clam chowder, and stocks. Try on fresh tomatoes, add a pinch to marinades, herb butters and cottage cheese (or put under your pillow to ward off bad dreams). [Thyme]

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Tutti Frutti Jaroudi

$10.00$27.00
(Based on 2 reviews)

Tangy, sunny blend of herbs and dried fruit perfect for marinades, vinaigrettes, soups and veggies.  No added salt.

 

Hand blended in small batches with: dried fruit (apples, grapes, blueberries, sour cherries, mango, pineapple, raspberries), savory, basil, tarragon, and shallots.

 

Recommended Recipe:

CLICK HERE for:  The Jaroudi Family’s Recipe: Tutti Frutti Marinade for Soy Curls or Tofu

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XiMiTXVRRi ~ Basque Seasoning

$9.25$25.00

Meaning “a mixture of several things”, XiMiTXURRi is the signature blend of herbs, garlic, and Chiles used to season meats and marinades throughout the Basque Region of France and Spain.
Known as “Chimichurri” in Venezuelan steakhouses, use dry blend on veggies, meat & fish. Mix w/olive oil & red wine vinegar for a Basque-flavored vinaigrette.

 

Hand blended in small batches with: basil, parsley, oregano, Chiles, onion, and garlic.

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Z’hug

$10.50$28.35

This spicy seasoning from Yemen is common throughout the Middle East, usually served as a hot sauce for Falafels, Hummus, and Shawarma. Use as dry rub, seasoning or hot sauce: 1½T blend, juice 1 lime, ½C olive oil, 3 bunches Cilantro & 4 garlic cloves in food processor/blender.

 

Hand blended in small batches with: garlic, Chiles, coriander, cumin, caraway, cardamom, cilantro, parsley, citric acid, and pepper.

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