Culinary Herb Or Spice Herbaceous Plant For Sale In Seattle

* This is the common European catmint and a spreading plant. Older leaves areused as a flavouring in cooked foods. Older leaves are used as a flavouring in cooked foods. * A mint-like flavour, they make an aromatic flavouring in salads.

* Sweet marjoram is mainly used as a culinary herb, but is also medicinally valuable due to its stimulant and antispasmodic properties. In some middle-eastern countries, Marjoram is synonymous with Oregano, and there the names Sweet Marjoram and Knotted...

It is also a major ingredient in the making of ph?, a Vietnamese noodle soup. * Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. * Star anise contains anethole, the same ingredient that gives the unrelated anise its...

A gently warming and tonic herb, it is especially effective in treating coughs, consumption, bronchitis and many other complaints of the chest as well as disorders of the digestive system.

* Sweet basil has been used for thousands of years as a culinary and medicinal herb. Most culinary and ornamental basils are cultivars of the species Ocimum basilicum , but other species are also grown and there are many hybrids between species.

They are also added whole as a flavouring to various drinks such as Pimms and wine-based drinks. * An edible blue dye can be obtained from the flowers. * They can be used as a pot-herb or be added to salads.

* In warmer areas, garlic chives may remain green all year round. * The leaves are available from early spring until late in the autumn. * The leaves have a mild flavour, somewhat like a cross between garlic and chives, they are delicious in salads.

* It has a mild aromatic flavour that is suggestive of aniseed. * Sometimes called garden chervil , it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes .

A saffron substitute, it is used to colour and flavour rice, soups etc. * High in vitamins A and C. * When eaten they first of all impart a viscid sweetness, followed by a strong penetrating taste of a saline nature.

It can also be used as a lawn. Serpyllum are used as border plants and ground cover around gardens and stone paths. * It is a low, usually prostrate subshrub growing to 2 cm (1 in) tall with creeping stems up to 10 cm (4 in) long.

* German camomile is a well known herbal remedy and is much used in the West. The leaves have an aromatic apple scented adding to the tea flavor. Synonyms are: Chamomilla chamomilla , Chamomilla recutita (correct name according to the Flora Europaea ),...

The flowers are delicate, and usually coloured pale blue and white, with five to ten petals. It is used primarily in confectionery and liquors. * Nigella sativa is an annual flowering plant, native to south and southwest Asia.

Due to its properties as an antiseptic , cough reliever , and expectorant , it is commonly used as an aromatic herb and medicinal plant . * The leaves and young shoot tips are eaten raw or used as a flavouring in soups, salads etc.

* A pleasant lemon-like aroma and flavour, they are used mainly as a flavouring in salads and cooked foods. * A perennial mint with lemon-scented foliage and clusters of small white flowers in whorls in the leaf axils; the leaves are used in cooking--teas,...

This tea is given to mothers in Egypt when they are nursing. * Essential oil yielded by distillation is generally around 2-3% and anethole makes up 80-90% of this. Because the plants have a taproot, they do not transplant well after being established,...

The cumin plant grows to 30–50 cm (0.98–1.64 ft) tall and is harvested by hand. * Cumin's distinctive flavor and strong, warm aroma are due to its essential oil content. * A popular drink in southern India such as Kerala and Tamil Nadu is calld jira...

* It has a mild aromatic flavour that is suggestive of aniseed. * Sometimes called garden chervil , it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes .

A saffron substitute, it is used to colour and flavour rice, soups etc. * High in vitamins A and C. * When eaten they first of all impart a viscid sweetness, followed by a strong penetrating taste of a saline nature.

* Plants yield about 1¾ tonnes of seed per acre. * The fresh leaves (Cilantro) are probably the most widely used flavouring herb in the world. The leaves provide Cilantro and the seeds are Coriander.

Whilst this greatly reduces any bitterness, there is also a corresponding loss of vitamins and minerals. However, the inulin can be used to make a sweetener that is suitable for diabetics to use.

Spreading growth to 3ft. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations. A popular culinary herb with 1/2in. The flowers can also be sprinkled on salads to add colour and fragrance.

Sotolon is the chemical responsible for fenugreek's distinctive sweet smell. * It is believed fenugreek was brought into cultivation in the Near East. * Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves,...

The flowers are delicate, and usually coloured pale blue and white, with five to ten petals. It is used primarily in confectionery and liquors. * Nigella sativa is an annual flowering plant, native to south and southwest Asia.

* Plants yield about 1¾ tonnes of seed per acre. * The fresh leaves (Cilantro) are probably the most widely used flavouring herb in the world. The leaves provide Cilantro and the seeds are Coriander.

Whilst this greatly reduces any bitterness, there is also a corresponding loss of vitamins and minerals. However, the inulin can be used to make a sweetener that is suitable for diabetics to use.

The leaves have a glossy, waxy appearance and smell of camphor when crushed. * Dark, shiny evergreen leaves, yellow flowers in short racemes; often much wider than tall; source of camphor; native to China and Japan.

* This is the common European catmint and a spreading plant. Older leaves areused as a flavouring in cooked foods. Older leaves are used as a flavouring in cooked foods. * A mint-like flavour, they make an aromatic flavouring in salads.