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$7.25 – $19.50
Traced back to 3000 BC, Chives were once used by the Romans to treat sore throats. Some say that Chives are an aphrodisiac. Perhaps that’s why Siberians presented them to Alexander the Great for his upcoming marriage to Princess Roxanna.
Add to soups, salads, dressings, casseroles, and egg dishes. Serve as a garnish with baked potatoes. Chives are a member of the onion family.
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Stinson Rub
$10.50 – $28.35Named after Northern California’s most popular beach, this blend of herbs & Ancho Chiles complements without overpowering. It delivers herb & berry tones, overlying the earthy Ancho flavor w/minimal bite. Use as dry-rub on steaks, chops, chicken, or full-flavored fish like salmon.
Hand blended in small quantities: Ancho Chile, garlic, onion, sea salt, pepper, mustard, cumin, coriander, thyme, sage, and marjoram.

Puerto Rican Adobo
$9.25 – $25.00This Puerto Rican-style Adobo adds the flavors of Coriander and Garlic to Sea Salt, resulting in a comforting general flavor enhancer. Rub liberally into meats, seafood, and vegetables before grilling, sautéing, or frying.
Hand blended in small batches: garlic, sea salt, onion, black pepper, turmeric, cumin, and oregano.

Rose
$10.00 – $12.00Defining a rose as anything more than as itself was beyond Gertrude Stein, and we will not try to embarrass ourselves in the attempt.
A Rose is a Rose. Roses & other flowers have been used as flavorings for millennia across many cultures. In teas and tisanes, roses have long been considered a cure-all. This history, along with its delicate floral flavor and lovely color, made it particularly popular during the Victorian era.

Tarragon, French
$8.00 – $16.00Introduced 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]

Basil
$7.25 – $19.60A symbol of love in Italy, it’s said that a man with a sprig of basil in his hair announced his intentions to wed his love, and she announced her willingness with a pot of basil on her balcony.
A slightly peppery member of the mint family, Basil is pleasantly sweet backed with a bit of spice. Pair with tomato, add to pizza or use with egg dishes, fish, poultry, and salads. Basil is also the main ingredient in pesto.

Stinson Rub
$10.50 – $28.35Named after Northern California’s most popular beach, this blend of herbs & Ancho Chiles complements without overpowering. It delivers herb & berry tones, overlying the earthy Ancho flavor w/minimal bite. Use as dry-rub on steaks, chops, chicken, or full-flavored fish like salmon.
Hand blended in small quantities: Ancho Chile, garlic, onion, sea salt, pepper, mustard, cumin, coriander, thyme, sage, and marjoram.

Puerto Rican Adobo
$9.25 – $25.00This Puerto Rican-style Adobo adds the flavors of Coriander and Garlic to Sea Salt, resulting in a comforting general flavor enhancer. Rub liberally into meats, seafood, and vegetables before grilling, sautéing, or frying.
Hand blended in small batches: garlic, sea salt, onion, black pepper, turmeric, cumin, and oregano.

Rose
$10.00 – $12.00Defining a rose as anything more than as itself was beyond Gertrude Stein, and we will not try to embarrass ourselves in the attempt.
A Rose is a Rose. Roses & other flowers have been used as flavorings for millennia across many cultures. In teas and tisanes, roses have long been considered a cure-all. This history, along with its delicate floral flavor and lovely color, made it particularly popular during the Victorian era.

Tarragon, French
$8.00 – $16.00Introduced 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]

Basil
$7.25 – $19.60A symbol of love in Italy, it’s said that a man with a sprig of basil in his hair announced his intentions to wed his love, and she announced her willingness with a pot of basil on her balcony.
A slightly peppery member of the mint family, Basil is pleasantly sweet backed with a bit of spice. Pair with tomato, add to pizza or use with egg dishes, fish, poultry, and salads. Basil is also the main ingredient in pesto.

Stinson Rub
$10.50 – $28.35Named after Northern California’s most popular beach, this blend of herbs & Ancho Chiles complements without overpowering. It delivers herb & berry tones, overlying the earthy Ancho flavor w/minimal bite. Use as dry-rub on steaks, chops, chicken, or full-flavored fish like salmon.
Hand blended in small quantities: Ancho Chile, garlic, onion, sea salt, pepper, mustard, cumin, coriander, thyme, sage, and marjoram.
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