Culinary Herb Or Spice Perennial Plant For Sale In Oregon

Corresponding to its species name, a common term for the plant is "dragon herb." It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India , western North America , and south to northern Mexico...

* Wild thyme is native to the palearctic zone of Europe and Asia. * Thymus serpyllum, known by the common names of Breckland thyme, wild thyme or creeping thyme, is a species of flowering plant in the mint family Lamiaceae, native to most of Europe and...

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

* The leaves are available from early spring until late in the autumn. * In warmer areas, garlic chives may remain green all year round. * The leaves have a mild flavour, somewhat like a cross between garlic and chives, they are delicious in salads.

* The leaves are available from early spring until late in the autumn. * In warmer areas, garlic chives may remain green all year round. * The leaves have a mild flavour, somewhat like a cross between garlic and chives, they are delicious in salads.

It is cultivated worldwide as a semi-arid crop, and its seeds are a common ingredient in dishes from the Indian Subcontinent. It has a wide range of medicinal applications. * Fenugreek (/?f?nj??ri?k/; Trigonella foenum-graecum) is an annual plant in the...

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 .

* This heirloom variety matures in about 80-90 days but some stems can be cut before maturity. It is perennial so will continue to supply fresh chives for years to come. * Chives ( Allium schoenoprasum ) are the smallest species of the onion family Alliaceae...

* Dried laurel berries and pressed leaf oil can both be used as robust spices, and even the wood can be burnt for strong smoke flavoring. * The plant is the source of several popular herbs and one spice used in a wide variety of recipes, particularly...

It is said to deter Japanese beetle and tomato hornworms. They are also added whole as a flavouring to various drinks such as Pimms and wine-based drinks. * They can be used as a pot-herb or be added to salads.

* Leaves and flowering tops - raw in salads, used as a garnish or added as a flavouring to cooked foods, going especially well with mushrooms and courgettes. An aromatic tea is made from the fresh or dried leaves.

* A tea is made from the petals and flowers, that made from the petals is less bitter. * Fresh petals are chopped and added to salads. A saffron substitute, it is used to colour and flavour rice, soups etc.

Corresponding to its species name, a common term for the plant is "dragon herb." It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India , western North America , and south to northern Mexico...

There is a belief that eating the seed will make a woman's breasts plumper. Nigella is also used in Armenian string cheese, a braided string cheese called Majdouleh or Majdouli in the Middle East.

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

Due to its properties as an antiseptic , cough reliever , and expectorant , it is commonly used as an aromatic herb and medicinal plant . A strongly aromatic flavour,somewhat like a cross between sage and mint.

* The plant is an ingredient of pot-pourri. * Anise plants grow best in light, fertile, well drained soil. This tea is given to mothers in Egypt when they are nursing. Its flavor has similarities with some other spices, such as star anise, fennel, and...

* 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...

There is a belief that eating the seed will make a woman's breasts plumper. Nigella is also used in Armenian string cheese, a braided string cheese called Majdouleh or Majdouli in the Middle East.

* Star anise contains anethole, the same ingredient that gives the unrelated anise its flavor. * Chinese anise is extensively cultivated in China for its fruit and medicinal essential oil.

* This is the common European catmint and a spreading plant. The leaf tops are gray-green and the bottoms are white with hairs. * The common name catmint can also refer to the genus as a whole.

All parts of the plant are strongly aromatic. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations. Spreading growth to 3ft. A herb tea is made from the fresh or dried leaves, it is said to improve the digestion.

The root is said to be an ideal food for diabetics because of its inulin content. Flowers can be added to the leaves to make a tea that aids digestion. Roots are used in seasoning soups, sauces and gravies, and to impart a rich deep colour.

The flowers are in bloom in the northern hemisphere from June to September. Valerian was used as a perfume in the sixteenth century. * Valerian ( Valeriana officinalis , Valerianaceae ) is a hardy perennial flowering plant , with heads of sweetly scented...

* Foliage, deciduous, is fragrant when crushed, and has been used medicinally; tiny fruits; branches once used in England to flavor "gale beer"; native to wet peaty areas in cold northern regions around the world.

* The plant is an ingredient of pot-pourri. * Anise plants grow best in light, fertile, well drained soil. This tea is given to mothers in Egypt when they are nursing. Its flavor has similarities with some other spices, such as star anise, fennel, and...

* The leaves have a very strong flavour that is bitter and somewhat resinous, the flowers are somewhat milder. They are used in small quantities as a flavouring in soups and stews, with vegetables such as peas and spinach, and with sweet dishes such as...