Lemongrass

Lemongrass (Cymbopogon citrates), also known as citronella, is a favorite flavoring ingredient in Asian cuisines, particularly Thai, Malaysian and Vietnamese. This tall, fibrous tropical grass is native to India, Sri Lanka, and Malaysia and has a distinct lemony fragrance that comes from an essential oil known as citral. It has a white fleshy bulbous base where most

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Thyme

Thyme is used widely throughout Western and Middle Eastern cuisines. A perennial garden favorite and a member of the mint family, it is believed to have originated in Mediterranean Europe. Its tender leaves are about ¼-inch or 6 mm, even smaller than those of oregano, and are green or variegated green and yellow, depending on the variety. They have an earthy somewhat peppery

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Basil

Basil, or Ocimum basilicum, as it is officially known, is nothing short of pure alchemy. How else can you describe its uncanny ability to harness the summer sun and deliver it directly to your tastebuds?  Highly aromatic but mild in flavor with a hint of anise and mint, it brightens anything it touches, be it a simple

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Sage

Once honored for its medicinal properties, Sage (Salvia Officinalis) was essentially thought to be the key to a long life. The botanical name itself is derived from the Latin salvere, meaning “to be saved.” Native to the Mediterranean and Asia Minor regions, the aromatic plant was considered by Ancient Romans to have extraordinary healing properties, especially

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