Good for nature & Good for you

Chives

Chives

An edible species of the Allium genus.A perennial plant, it is widespread in nature across much of Europe, Asia and North America. Its English name, chives, derives from the French word cive, from cepa, the Latin word for onion.Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient for fish, potatoes, soups, and other dishes. Chives have insect-repelling properties that can be used in gardens to control pests

Basil

Basil

The round, often pointed leaves of the basil plant looks a lot like peppermint to which it is related. Its highly fragrant leaves are used as a seasoning herb for a variety of foods but has become ever popular as the main ingredient in pesto, the mixture of basil, pine nuts and parmesan cheese.

Basil

Dill

Providing a tangy addition to pickles, salad dressing and fish dishes, fresh dill is available at markets during the summer and early fall while dried dill is available throughout the year. Dill is native to southern Russia, western Africa and the Mediterranean region.

Italian Parsley

Italian Parsley

This slightly peppery fresh-flavored herb is more commonly used as a flavoring and garnish. Parsley is sold in bunches and should be chosen for its bright green leaves that show no sign of wilting. Wash fresh parsley, shaking off excess moisture, and wrap first in paper towels, then in a plastic bag. Refrigerate for up to a week.

Oregano

Oregano

Oregano is known botanically as Origanum vulgare and is called wild marjoram in many parts of Europe since it is closely related to the herb that we know as sweet marjoram. It is a small shrub with multi-branched stems covered with small grayish-green oval leaves and small white or pink flowers. In Mediterranean climates oregano grows as a perennial plant, but in the harsher climates of North America, they grow as annuals.

Peppermint

Peppermint

Peppermint is a hybrid mint, a cross between watermint and spearmint. The plant, indigenous to Europe and the Middle East, is now widespread in cultivation in many regions of the world. It is found wild occasionally with its parent species.

Rosemary

Rosemary

A woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers,[Origin] native to the Mediterranean region.It is a member of the mint family Lamiaceae, which includes many other herbs. The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea" Rosemary has a fibrous root system

Sage

Sage

Sage has one of the longest histories of use of any culinary or medicinal herb. Ancient Egyptians used it as a fertility drug Internally,a tea made from sage leaves has had a long history of use to treat sore throats and coughs; often by gargling. It was also used by herbalists for rheumatism, excessive menstrual bleeding, and to dry up a mother's milk when nursing was stopped. It was particularly noted for strengthening the nervous system, improving memory, and sharpening the senses. Sage was officially listed in the United States Pharmacopoeia from 1840 to 1900.

Tarragon

Tarragon

A species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America, and is cultivated for culinary and medicinal purposes in many lands.One sub-species, Artemisia dracunculus var. sativa, is cultivated for use of the leaves as an aromatic culinary herb. In some other sub-species, the characteristic aroma is largely absent. The species is polymorphic.

Thyme<

Thyme

Is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum

Chervil

Chervil

Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more delicate, almost wilting leaves.[Flavor] It has a faint aniseed flavour and is one of the herbs used to make up the French herb mixture fines herbes. [Uses] It is also reputed to aid digestion when turned into a tea.

Opal Basil

Opal Basil

Like other purple basils, the purple color is from anthocyanins, especially cyanidin-3-(di-p-coumarylglucoside)-5-glucoside but also other cyanidin based and peonidin based compounds. [Nutrition] 'Dark opal', along with other large leaved purple cultivars such as 'Purple Ruffles', has a high concentration of anthocyanins and is considered a rolex replica potential source of red pigments for the food industry.