Culinary Herb Or Spice Crop Plant For Sale In New York

* Chives ( Allium schoenoprasum ) are the smallest species of the onion family Alliaceae * Allium schoenoprasum is also the only species of Allium native to both the New and the Old World and is a perennial .

Serpyllum are used as border plants and ground cover around gardens and stone paths. The oval evergreen leaves are 3–8 mm long. It may also be used to replace a bluegrass lawn to xeriscape low to moderate foot traffic areas due to its tolerance for...

* Nigella sativa is an annual flowering plant, native to south and southwest Asia. * Nigella sativa has a pungent bitter taste and smell. Melanthin is toxic in large doses and nigelline is paralytic, so this spice must be used in moderation.

* Ocimum basilicum , or Sweet Basil, is a culinary herb of major importance. * 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,...

* Chervil ( Anthriscus cerefolium ) is a delicate annual herb related to parsley . * 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...

In modern cooking, parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro ), although parsley is perceived to have a milder flavor.

* The leaves have a mild flavour, somewhat like a cross between garlic and chives, they are delicious in salads. * In warmer areas, garlic chives may remain green all year round. * In China, they are often used to make dumplings with a combination of...

* Chinese anise is extensively cultivated in China for its fruit and medicinal essential oil. * Star anise is an ingredient of the traditional five-spice powder of Chinese cooking.

* Laurus nobilis is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. * The plant is the source of several popular herbs and one spice used in a wide variety of recipes, particularly among Mediterranean...

* Coriander is native to southern Europe and North Africa to southwestern Asia. * The fresh leaves (Cilantro) are probably the most widely used flavouring herb in the world. * This is a dual purpose herb.

* A perennial mint with a strong mint scent; small lilac, pink, or white flowers in whorls on 4" spikes; much used as an herb and a source of essential oil; likes moist soils, in which it can spread rapidly on creeping stems; native to Europe, widely...

Dried Chamomile flowers make a sedative and delicious tea that is calming to the stomach and improves digestion. In particular it is an excellent herb for treating various digestive disorders, nervous tension and irritability and is also used externally...

It is often used as a tea in African countries such as Togo and the Democratic Republic of the Congo and Latin American countries such as Mexico. It is also suitable for use with poultry, fish, beef, and seafood.

* In milder climates, borage will bloom continuously for most of the year. The leaves are rich in potassium and calcium, they have a salty cucumber flavour. They are also added whole as a flavouring to various drinks such as Pimms and wine-based drinks.

* A perennial mint with a strong mint scent; small lilac, pink, or white flowers in whorls on 4" spikes; much used as an herb and a source of essential oil; likes moist soils, in which it can spread rapidly on creeping stems; native to Europe, widely...

* Valerian ( Valeriana officinalis , Valerianaceae ) is a hardy perennial flowering plant , with heads of sweetly scented pink or white flowers. Valerian was used as a perfume in the sixteenth century.

An aromatic tea is made from the fresh or dried leaves. The leaves can be used either fresh or dried. It is much cultivated as a culinary herb . * Thymus vulgaris or Common Thyme is a low growing herbaceous plant, sometimes becoming somewhat woody.

* In 2007, Guinness World Records certified that the Ghost Pepper (Bhut Jolokia) was the world's hottest chili pepper, 400 times hotter than Tabasco sauce! * Bhut Jolokia pods are unique among peppers, with their characteristic shape, and very thin skin.

The root is said to be an ideal food for diabetics because of its inulin content. * The leaves are edible but rather bitter, especially when the plants are flowering. The leaves are often blanched by excluding light, either by removing all the leaves...

* Nigella sativa is an annual flowering plant, native to south and southwest Asia. * Nigella sativa has a pungent bitter taste and smell. Melanthin is toxic in large doses and nigelline is paralytic, so this spice must be used in moderation.

* The flower buds are pickled and used as a flavouring in sauces, salads etc. * The bush is native to the Mediterranean region, growing wild on walls or in rocky coastal areas throughout.

Dried Chamomile flowers make a sedative and delicious tea that is calming to the stomach and improves digestion. In particular it is an excellent herb for treating various digestive disorders, nervous tension and irritability and is also used externally...

An essential oil from the leaves is used as a flavouring. The North American populations may, however, be naturalised from early human introduction. * Tarragon or dragon's-wort ( Artemisia dracunculus ) is a perennial herb in the family Asteraceae related...

Hyssopus officinalis and Hyssopus decumbens are the same plant; however, France calls it Hyssopus decumbens due to its terrain creating a more potent hyssop. A strongly aromatic flavour,somewhat like a cross between sage and mint.

Each cluster is about 1.5 in (4 cm) long, containing about 20–50 flowers. * Wild bergamot or bee balm (Monarda fistulosa) is a wildflower in the mint family (Lamiaceae) widespread and abundant as a native plant in much of North America.

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. It is said to be especially nice when mixed with tansy.

Then I will be drying whats left and selling by the pound. Will dry whats left and sell by the pound. Dark flavorful buds that will add to any treat. I will be selling fresh bundles as they last starting late June 09.