Culinary Herb Or Spice Edible Leaf Plant For Sale In Nevada

* 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...

Melanthin is toxic in large doses and nigelline is paralytic, so this spice must be used in moderation. The flowers are delicate, and usually coloured pale blue and white, with five to ten petals.

Melanthin is toxic in large doses and nigelline is paralytic, so this spice must be used in moderation. The flowers are delicate, and usually coloured pale blue and white, with five to ten petals.

* Bay laurel was used to fashion the laurel wreath of ancient Greece, a symbol of highest status. * Laurus nobilis is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region.

* The fresh leaves (Cilantro) are probably the most widely used flavouring herb in the world. * Plants yield about 1¾ tonnes of seed per acre. * Coriander is native to southern Europe and North Africa to southwestern Asia.

* 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.

The North American populations may, however, be naturalised from early human introduction. An essential oil from the leaves is used as a flavouring. The aromatic leaves have a very nice flavour that is somewhat liquorice-like.

* 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. * Essential oil yielded by distillation is generally around 2-3% and anethole makes up 80-90% of this.

* A hot and aromatic flavour, it is an important ingredient in curries, and is also often used as a flavouring in biscuits, cakes and bread where it also helps in improving the digestion.

It is very similar to Origanum vulgare (common oregano), except it is much more pungent and is a better choice for cooking purposes. Leaves may be clipped fresh as needed or dried for year-round culinary use.

* The essential oil is used in aromatherapy. * Dark, shiny evergreen leaves, yellow flowers in short racemes; often much wider than tall; source of camphor; native to China and Japan.

* The growing plant is a good companion for strawberries, tomatoes, courgettes and most other plants. * They can be used as a pot-herb or be added to salads. * An edible blue dye can be obtained from the flowers.

The North American populations may, however, be naturalised from early human introduction. An essential oil from the leaves is used as a flavouring. The aromatic leaves have a very nice flavour that is somewhat liquorice-like.

* 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.

The flowering shoots contain about 0.5% essential oil, this is used as a food flavouring. * Summer savory ( Satureja hortensis ) is the better known of the Savory species. The leaves are harvested just before the plant comes into flower.

* 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.

A fragrant tea is made from the fresh or dried leaves. It is said to be especially nice when mixed with tansy. * Can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in).The leaves are evergreen , 2–4 cm (0.8–1.6 in) long and 2–5 mm broad, green above,...

The dried leaves make a delicate and palatable tea. * Myrica gale is a species of flowering plant in the genus Myrica , native to northern and western Europe and parts of northern North America .

Young shoots are taken from old stocks and dibbled into the ground about 1.5 feet apart. * It is the oldest and most popular flavour of mint-flavoured confectionery and is often used in tea and for flavouring ice cream, confectionery, chewing gum, and...

* 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.

Today, many families still use wild bergamot during the cold and flu season. The plants generally flower from June to September. * Wild bergamot or bee balm (Monarda fistulosa) is a wildflower in the mint family (Lamiaceae) widespread and abundant as...

Acacia confusa habit Acacia confusa leaves and pods Acacia confusa seeds Phytochemicals [ edit ] Phytochemicals found in Acacia confusa : Root bark [ edit ] N-Methyltryptamine , 1.43% N,N-Dimethyltryptamine , 1.15% Seeds [ edit ] Oxalyldiaminopropionic...

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.

These items are useful when starting seeds indoors for transplanting: Jiffy-7 Peat Pellets Peat Pots, 2 1/4'' round Peat Pots, 3'' round 3'' square pots 4 1/2'' round pots For protecting your transplants against late, unexpected frosts choose between...

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. * A variable species found in dry soil and full sun from Europe to China; stems...

It is also used as a hair rinse, adding golden tints to brown or auburn hair. * High in vitamins A and C. A saffron substitute, it is used to colour and flavour rice, soups etc. * They are very rich in vitamins and minerals and are similar to Taraxacum...