Culinary Herb Or Spice Crop Plant For Sale In Arkansas

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.

* In warmer areas, garlic chives may remain green all year round. * In China, they are often used to make dumplings with a combination of egg, shrimp and pork. * The leaves are available from early spring until late in the autumn.

* It has a mild aromatic flavour that is suggestive of aniseed. * The leaves are ready for harvesting in about 8 weeks from sowing, the plant responds well to cut and come again harvesting.

* The leaves lose their flavour if the are cooked for any length of time and so are best used raw or added to cooked dishes only a few minutes before the cooking is complete. * This is common dill that is used in pickles and for flavoring.

It is used more often than winter savory, as winter savory is thought to have a slightly more bitter flavor. A herb tea is made from the leaves. The flowering shoots contain about 0.5% essential oil, this is used as a food flavouring.

It is perennial so will continue to supply fresh chives for years to come. * Used in cooking, on baked potatoes, and in salads ; flowers rose to rosy purple. * This heirloom variety matures in about 80-90 days but some stems can be cut before maturity.

The seed is used as a spice. Peshawari naan is, as a rule, topped with kalonji seeds. The flowers are delicate, and usually coloured pale blue and white, with five to ten petals. * In English, Nigella sativa seed is variously called fennel flower, nutmeg...

The leaves are used as a flavouring for salad dressings, vegetables and legumes,and are frequently included in strongly flavoured dishes with chillies, garlic, onions etc. * Oregano is an important flavouring herb in Mediterranean cookery,and is often...

The wood is also converted to charcoal for family use. The bark may be ground into a powder and saturated into water to create a tea, or may be spread onto various foods as a spice and taste enhancer.

* Sweet marjoram is mainly used as a culinary herb, but is also medicinally valuable due to its stimulant and antispasmodic properties. It is a good general tonic, treating various disorders of the digestive and respiratory systems.

* Sweet basil has been used for thousands of years as a culinary and medicinal herb. It acts principally on the digestive and nervous systems, easing flatulence, stomach cramps, colic and indigestion.

* A pleasant lemon-like aroma and flavour, they are used mainly as a flavouring in salads and cooked foods. A lemon-flavoured tea can be made from the fresh or dried leaves. * A perennial mint with lemon-scented foliage and clusters of small white flowers...

The leaves provide Cilantro and the seeds are Coriander. * This is a dual purpose herb. * Coriander is native to southern Europe and North Africa to southwestern Asia. * Plants yield about 1¾ tonnes of seed per acre.

* The flowers are rich in a sweet nectar and are very attractive to bees. The leaves are rich in potassium and calcium, they have a salty cucumber flavour. * In milder climates, borage will bloom continuously for most of the year.

It has occasionally been used internally in the treatment of hysteria, but in modern day herbalism it is mainly used as the essential oil and internal use is not advised. * Cinnamomum camphora (commonly known as Camphor tree , Camphorwood or camphor laurel...

* In warmer areas, garlic chives may remain green all year round. * In China, they are often used to make dumplings with a combination of egg, shrimp and pork. * The leaves are available from early spring until late in the autumn.

Valerian was used as a perfume in the sixteenth century. * A perennial herb with fragrant white, pink, or lavender flowers in loose, flat-topped clusters, smelling vaguely of heliotrope; leaves sometimes used to flavor tobacco; rhizome used as a sedative;...

* The most abundant essential oil found in laurel is cineole, also called eucalyptol. * A spicy, aromatic flavouring, bay leaves are commonly used as aflavouring for soups, stews etc and form an essential ingredient of the herb mix 'Bouquet Garni'.

Its flavor has similarities with some other spices, such as star anise, fennel, and liquorice. * The leaves have a sweet aniseed flavour, they are very refreshing to chew and are also nice as a flavouring in salads, puddings, soups, stews etc.

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.

Gather the flowers in the summer. In particular it is an excellent herb for treating various digestive disorders, nervous tension and irritability and is also used externally to treat skin problems.

They can be used fresh or dried.The leaves have a tough texture and so should either be used very finely chopped, or in sprigs that can be removed after cooking. * Can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in).The leaves are evergreen , 2–4 cm...

The wood is also converted to charcoal for family use. The bark may be ground into a powder and saturated into water to create a tea, or may be spread onto various foods as a spice and taste enhancer.

An aromatic tea is made from the fresh or dried leaves. If the leaves are to be dried, the plants should be harvested in early and late summer just before the flowers open and the leaves should be dried quickly.

It is the largest of all Schinus species and potentially the longest lived. * A resinous gum obtained from the bark has been used in folk medicine to treat digestive disorders. The fruit are 5-7 mm diameter round drupes with woody seeds that turn from...

It is probably native to southern Europe though its long history of cultivation makes its precise origin unknown, and may possibly be of garden origin. It is also used as a hair rinse, adding golden tints to brown or auburn hair.

* The most abundant essential oil found in laurel is cineole, also called eucalyptol. * A spicy, aromatic flavouring, bay leaves are commonly used as aflavouring for soups, stews etc and form an essential ingredient of the herb mix 'Bouquet Garni'.