Garden Gems
$10.50 – $28.35
A medley of three types of Onion plus Garlic and Sea Salt brings garden flavors to any dish. A few sprinkles adds that feeling of simplicity and comfort reminiscent of French cooking. A perfect way to celebrate a spring day, or to bring sunlight to your table in the winter. As versatile as salt & pepper: add to eggs; season poultry, fish, & vegetables; or serve at the table as a finishing spice.
Hand blended in small batches with: onion, shallots, sea salt, garlic, green pepper, and chives.
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Hestia ~ A Greek Herb Blend
$10.25 – $27.70The virgin goddess of the hearth, Hestia, had dominion over cooking and family. This simple herb blend delivers flavors from the time of Homer to your hearth and table. For Greek-themed dishes; excellent dry rub for veggies, lamb, pork, or chicken. Greek Vinaigrette: rehydrate 2T Hestia in 4T water for 5 min; add ½C each Red Wine Vinegar & virgin Olive Oil.
Hand blended in small batches with: garlic, onion, pepper, tomato, mustard, basil, and oregano.
Axiote Blend
$10.00 – $27.00Highlighting the flavor of the Annatto Seed with Guajillo and Chipotle Chiles, this authentic blend brings the flavors of the Maya rain forests to your table.
Rub with lime on fish, chicken, beef or sweet potatoes. Marinate with paste: 2-3T Axiote & 2T cider vinegar (or sour orange, Meyer lemon juice, lime juice, or California Balsamic Sweet Heat vinegar), and an optional splash of olive oil.
Hand blended in small batches: tomato, axiote seed, garlic, pepper, Chiles, sea salt, coriander, cumin, allspice, and oregano.
Herbes de Provence
$9.25 – $25.00Flavors of Provence unite in this timeless herb blend that has seasoned the famous dishes of Southern France for centuries. Our blend includes the brilliant blue Lavender reminiscent of many an impressionist painter. Rub on proteins; add to stews and soups; mix with vinegar to make a dressing or a light marinade; sprinkle on tofu or vegetables. No added salt.
Hand blended in small batches with: tarragon, basil, savory, marjoram, thyme, and a little lavender.
Ancho Chile Pepper
$5.50 – $11.50The Ancho Chile is the dried version of the Poblano Pepper and the most popular dried chile in Mexican cooking. The sweetest of dried peppers, with deep, rich berry flavors, mild bitterness, and mild to medium hotness, Ancho is frequently used as the base flavor of sauce and spice mixes like dry rubs or mole. We stem and partially seed our Anchos by hand before milling to provide the strongest Chile flavors without being overpowered by excessive heat. Try replacing paprika with Ancho Chile Powder in any recipe to bring a fuller, earthier Chile flavor and beckoning for you to take another bite.
Poultry Seasoning
$9.25 – $25.00Poultry 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.
Alex –
This blend is amazing in your morning egg white omelet with spinach and feta cheese. YUMMY!!! ~ posted 9/11/2013
Daria –
I have used this blend in many dishes from eggs to soups and more. Love it! Going to buy more tomorrow. Thanks for making my cooking rule! 😉 ~ posted 12/8/2014
Krista –
This is fantastic on roasted vegetables! I also put in soups and sprinkled on salads. Really versatile. ~ posted 1/22/2016
Krista –
Fantastic on roasted vegetables, in soups and sprinkled on salads. Very tasty. ~ posted 1/22/2016
Suzanne –
Garden Gems really are little gems. I add them to just about anything, especially when something I’ve made up needs some extra zip. ~ posted 3/2/2016
James Dalessandro –
I mix it with Olive Oil, spread it in a flat, wide bowl and roll a pork roast through it over and over. I let it sit for awhile, role it some more. Do it on “Roast” in my Wolf Gang Puck mini-electric oven. We serve it with some home made apple sauce, or pear/apricot sauce, and it’s heaven.
James Dalessandro –
I’m one of their biggest fans.
DEENA BURKE (verified owner) –
I usually do all things in the kitchen myself. However, this blend is so versatile and so yummy that I buy it in bulk! It makes the most fabulous homemade buttermilk ranch dressing. It is, as they suggest, great in eggs. Also wonderful on fish and poultry and on all sorts of vegetables. Love it!!