Formally, Shishitogaroshi, the Shishito Pepper is small and enlongated, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper (唐辛子, tōgarashi) looks like the head of a lion (獅子, shishi), and in Japanese it…
Snow Pea Shoots (also known as snow pea tips) are the thin, delicately crisp new growth of the snow pea plant, including the tender uppermost leaves and the tendrils that enable the plant to climb. Known as dau miu in Cantonese cuisine, Snow Pea Shoots have a favor that is a cross between snow peas…
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WASABI is the Japanese version of horseradish. It is the root of an Asian plant, flown in fresh on a weekly basis from Japan. Most of us are used to seeing and using wasabi in the paste or powder form, but fresh WASABI is grated like traditional horseradish. Using fresh WASABI instead of the powder…
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Traditionally, Chamomile is dried and used to make Chamomile tea, but creative chefs have discovered other uses for this Herb’s wonderful flavor. Steeping any liquid with Chamomile is the foundation step. Try making a Chamomile Creme Anglaise and serving it with Pear Charlottes. Or how ‘ bout a Chamomile Panna Cotta. Or make a Spiced…
Botanists know this herb as mentha piperita var. ” Chocolate” . We know it as Chocolate Mint. This beautiful mint family member’ s scent actually has hints of chocolate. Chocolate mint reaches its full color potential when grown in full sun. If this herb is grown in partial shade, its fragrance will be the same,…
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Epasote is an acrid, astringent, strongly aromatic semi-wild favored in New Mexico as well as Mexico and Central and South American countries. It is frequently used with beans for both its flavor and its legendary power to make them more digestible. Its smell is unappealing when raw, but it softens with cooking, leaving a lingering…
FENUGREEK is a sturdy annual whose Latin name means “Greek hay”. It is native to western Asia, although it has been cultivated in Mediterranean regions since ancient times. Although this spice is associated primarily with Indian cuisine, it has been used in the West for medicinal purposes and as cattle fodder. Fenugreek is so strongly…
Though the name reminds us of a favorite candy from the good old days, FIRE STIX are the stem and plume-y flower of the world’s most colorful herb, Amaranth. Since the stems are so sturdy, these edible flowers will literally stand up to steam from plated food or down the inside of a tall frosty…
The industry standard for Mixed Edible Flowers has remained the same for years…predictable and boring. Our grower throws predictable and boring right out the window with his Fancy Mixed Edible Flowers. Hot house and field-grown Fuschias, Tuberrose, Amaranth and many other varieties join with beautiful Pansies and Snap Dragons in a riot of colors and…
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One man’s trash is another man’s treasure…in this case, one gardener’s weed is another chef’s herb. LAMB’S QUARTERS (Pigweed, goose Foot, Wild Spinach) is a common garden weed that grows wild throughout much of the United States. A European immigrant first introduced to the United States as a pot-herb, LAMB’S QUARTERS have a long history…
Also known as Cresson, LAND CRESS has the bright green feathery leaves of Chervil. But then you innocently pop a sprig into your mouth and…that ain’t no Chervil, baby! Don’t let the lovely, delicate appearance fool you…LAND CRESS has the spicy, peppery, assertive flavor common to the entire cress family. Add LAND CRESS to salads…
Lemon Verbena leaves are used to add a Lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt and beverages. It also is used to make herbal teas, or added to standard tea in place of actual lemon (as is common with Moroccan tea). It will beautifully infuse any liquid…
From its little purple-ish stems to its warm, spicy fragrance and bright flavor Micro Cinnamon Basil’s personality puts it in the elite class of micro produce. Chefs from coast to coast are using Micro Cinnamon Basil to grace dishes both savory and sweet.
The leaf and herb varieties available as micro green just keeps expanding. MICRO FENUGREEK is one of the latest additions. While some people eschew baby vegetables claiming lack of flavor, no one’s claiming that about micro greens. All the micro greens pack quite a wallop. They’re like little concentrated bursts of whatever flavor they would…
Our new favorite edible flower! Perfect for Autumn menus (and wait ’til you see our edible Autumn Leaves…coming soon!) thanks to their beautiful colors. Beautiful, exceptional as garnish for dishes both hot and cold.
