Recipes and Vegetable Information
About Tarragon is an herb with hints of anise and lemon. Storage Keep tarragon in a glass of water, like cut flowers. Or, hang it upside down in a place with good air flow. When it’s dry, remove and crush the leaves and store in an airtight container indefinitely. Cooking with Tarragon Tarragon is great … Continue reading Tarragon
About Lemon balm is a leafy herb that tastes and smells like lemons! It's related to mint, so smell your herb to be sure about what you have. Storage Keep lemon balm in the fridge in a glass of water, like cut flowers. Or, hang it upside down in a place with good air flow. … Continue reading Lemon Balm
About Sage is a perennial herb that adds a hearty flavor to any dish. It may be most familiar as the flavor of breakfast sausage, but it's also great with mushrooms, squash, dark leafy greens, soups, stews, and more. Storage Store sage in an unsealed bag in the fridge for up to a week. (If … Continue reading Sage
About Chives are related to onion and have a very similar taste. They grow more easily and abundantly, so they make a great onion substitute for home culinary gardens. Storage Store chives in an unsealed bag in the fridge for a week or more. To dry, place them on a towel in a sunny spot … Continue reading Chives
About The leaves and flowers are edible. Leaves and flowers are great for garnishing drinks and middle eastern dishes like tabbouleh. Storage Keep mint in the fridge in a glass of water, like cut flowers. Or, hang it upside down in a place with good air flow. When it’s dry, remove and crush the leaves … Continue reading Mint
About Kale is a dark leafy green that comes in many shades and shapes. Baby kale is harvested when the plant is young; it's more tender so it's more enjoyable raw. Mature kale is larger and still good raw, but perhaps more enjoyable cooked or massaged. Storage Store in an unsealed bag in the fridge … Continue reading Kale
Looks like parsley but easily distinguished by smell. About Related to celery and parsley, cilantro is very fresh, herbaceous, and great with any cuisine, especially spicy food. The leaves, stems, and dried seeds (known as coriander) are all edible. Storage Keep cilantro in the fridge in a glass of water, like cut flowers. Or, hang … Continue reading Cilantro
Photo by Rarnie McCudden on Pexels.com About Radishes are crunchy and slightly spicy. They can be pink, red, purple, black, or white. Both the roots and the greens are edible. Storage Separate the roots from the greens by cutting about half an inch above the bulb. Store both in an unsealed bag in the fridge. … Continue reading Radish
About Spinach is a sweet, tender leafy green. Depending on variety, it can be rounded or pointy, but both are good. It usually tastes best when the weather's been cool. Storage Spinach will last up to a week in an unsealed bag in the fridge. Avoid washing until right before you use it, as water … Continue reading Spinach
About The most common type of basil is Italian, but you can also get Thai, Cinnamon, Spicy, or Purple Basil. The leaves, flowers and stems are all edible. Leaves and flowers are great for garnishing, and all parts are good for pesto. Fresh basil is sensitive, so use it as soon as you can. Fortunately, … Continue reading Basil
