Culinary Herb Or Spice Perennial Plant For Sale In Indiana

* A very common herb, the strongly aromatic leaves are used as a flavouring in cooked foods. The plant flowers in late spring or summer. The flowers can also be sprinkled on salads to add colour and fragrance.

The seed can also be sown in situ in the autumn. * An easily grown plant, it succeeds in most soils but prefers a sunny dry position. Division in March as the new growth appears. The seeds, leaves and roots can be used, but the seeds are most active medicinally...

* The hardy plant tolerates some pedestrian traffic and produces odors ranging from heavily herbal to lightly lemon. * It is a low, usually prostrate subshrub growing to 2 cm (1 in) tall with creeping stems up to 10 cm (4 in) long.

* It is used in both fresh and dried forms, to not only "heat up" curries, pickles and chutneys, but also to impart two distinct flavours to them. * In 2007, Guinness World Records certified that the Ghost Pepper (Bhut Jolokia) was the world's hottest...

Catnip is best grown in full sunlight and grows as a loosely branching, low perennial * With domestic cats, N. * This is the common European catmint and a spreading plant. Older leaves areused as a flavouring in cooked foods.

In some middle-eastern countries, Marjoram is synonymous with Oregano, and there the names Sweet Marjoram and Knotted Marjoram are used to distinguish it from other plants of the genus Origanum .

Young roots have a slightly bitter caramel flavour when roasted, roots over 2 years old are much more bitter. * The roasted root is used as a caffeine-free coffee adulterant or substitute.

Most culinary and ornamental basils are cultivars of the species Ocimum basilicum , but other species are also grown and there are many hybrids between species. * Ocimum basilicum , or Sweet Basil, is a culinary herb of major importance.

Some common names for it are acacia petit feuille , small Philippine acacia , Formosa acacia (Taiwan acacia) and Formosan koa . In Taiwan , its wood is used to make support beams for underground mines .

* Sometimes called garden chervil , it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes . * Chervil ( Anthriscus cerefolium ) is a delicate annual herb related to parsley .

* A perennial mint with lemon-scented foliage and clusters of small white flowers in whorls in the leaf axils; the leaves are used in cooking--teas, soups--toilet water, soaps, and medicine; sun or part shade, grows well in dry sites; native to southern...

* They are very rich in vitamins and minerals and are similar to Taraxacum officinale (Dandelion) in nutritional value. An edible yellow dye is obtained from the petals. * Calendula officinalis ( Pot Marigold ) is a plant in the genus Calendula (marigolds),...

* Anise is a herbaceous annual plant growing to 1 m (3 ft) or more tall. * In the Middle East, water is boiled with about a tablespoon of aniseed per teacup to make a special hot tea called yansoon.

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. * The essential oil is used in aromatherapy.

* Cumin's distinctive flavor and strong, warm aroma are due to its essential oil content. The cumin plant grows to 30–50 cm (0.98–1.64 ft) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, glabrous, branched stem which...

Leaves may be clipped fresh as needed or dried for year-round culinary use. * 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.

* In English, Nigella sativa seed is variously called fennel flower, nutmeg flower,black caraway, Roman coriander, and also called black cumin. It grows to 20–30 cm (7.9–11.8 in) tall, with finely divided, linear (but not thread-like) leaves.

* 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'. * The most abundant essential oil found in laurel is cineole, also called eucalyptol.

* The leaves are available from early spring until late in the autumn. * The leaves have a mild flavour, somewhat like a cross between garlic and chives, they are delicious in salads.

Despite its ability to repel insects, its oil is commonly used as a "lure" to attract honey bees. It is also suitable for use with poultry, fish, beef, and seafood. Research shows that lemongrass oil has antifungal properties.

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. A fragrant tea is made from the fresh or dried leaves.

The main constituents were menthol (40.7%) and menthone (23.4%). Balsamea Willd.) is a hybrid mint, a cross between watermint and spearmint. They grow quickly and cover the ground with runners if it is permanently moist.

Some common names for it are acacia petit feuille , small Philippine acacia , Formosa acacia (Taiwan acacia) and Formosan koa . In Taiwan , its wood is used to make support beams for underground mines .

* 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. It is used to colour vinegar.

* It is used in both fresh and dried forms, to not only "heat up" curries, pickles and chutneys, but also to impart two distinct flavours to them. * In 2007, Guinness World Records certified that the Ghost Pepper (Bhut Jolokia) was the world's hottest...

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. * The essential oil is used in aromatherapy.

* Oregano is an important flavouring herb in Mediterranean cookery,and is often used dried rather than fresh. The leaves are used as a flavouring for salad dressings, vegetables and legumes,and are frequently included in strongly flavoured dishes with...