Anis --One of the anise family, a small
oval seed known for its licorice taste, slightly sweet. Native to the
Middle East and Eastern Mediterranean, it was used in Europe by the 14th century
and brought to the New World by early colonists. It is widely used
as a digestive, and in India, to sweeten the breath.
Basil--Available in many exotic varieties,
including cinnamon and lemon; important to Italians, French, and especially
Californians. Large oval leaves are bright green, with a warm earthy
smell suggesting clove. The essential oil is used in aromatherapy to
allay mental fatigue.
Black Pepper--Once worth literally
its weight in gold, the most common spice in the Western world.
Black peppercorns are the sun-dried and fermented unripe fruit of the vine
Piper Nigrum.
Caraway-- Member of the same aromatic
family as parsley, but often confused with cumin. This hard brown oval
seed is widely used in Jewish and central European cuisine to flavor breads,
sausages, soups, sauerkraut, cabbage and cheeses.
Chilis-- The capsicum family includes
some 200 kinds of chilies and sweet peppers, originating in tropical
America and spread worldwide. Ripe fresh chilis are dried and ground
or crushed into flakes, adding savor and life to a wide variety of cuisines.
Cilantro--The delicate leaf of the
coriander plant, its flavor is unlike that of the seed, and is essential
in Mexican and Chinese dishes. It is so distinctive that it is often
passionately loved or hated by its taster.
Coriander--A pale round or oval seed
essential in curry powders, used for both savory and sweet dishes,
and whose essential oil flavors chocolate. Now cultivated worldwide,
its spread from the Middle East is documented back 3000 years, including appearance
in Massachusetts before 1670.
Cumin--Also essential to curry powders,
this oval light-brown seed is a pungent and distinctive part of the
cuisines of Mexico, North Africa, India, and the Middle East. Native
to the Nile, it was spread to the New World by Spain.
Curry Powder--Indian cooks blend
hundreds of curries, or masalas, but the basic blend consists of chilis,
mustard seeds, fenugreek seeds, ground turmeric, fresh curry leaves,
coriander, cumin, ginger, and perhaps cinnamon.
Dill Seed--Used in Medieval times
for love and against witchcraft, grown for both seed and weed.
In northern European and Russian cuisine, the flat, oval seeds appear most
commonly in pickles, breads, stews, potatoes and seafoods. They are rich in
mineral salts and beneficial for stomach and digestive ailments.
Fennel--Similar in taste to anise,
cultivated since pre-Roman times for digestion and eyesight, scorpion and
snake bites, and as protection against witchcraft. It is important in
Italian, Iraqui, and Indian cuisine, and in Europe as a seasoning for fish.
Lemon Peel--Dried and minced, this
accents many dishes with a light citrus touch.
Marjoram--Used in the Middle Ages
as a perfume, the mild green leaves impart their distinctive touch to Italian
seasonings, Hungarian meat dishes, pizzas, eggs, and with fish such as haddock.
Infused in teas, they soothe the nerves, help with sleep and relieve seasickness,
among other miracles.
Oregano--Closely related to marjoram
and used very similarly, it is an essential flavor in Italian and Mexican
cuisine. Ancient Egyptians treasured it for its power to heal,
disinfect, and preserve.
Paprika--A popular red chili powder,
sweet or slightly pungent with a faint bitter aftertaste. It is essential
to Hungarian and many Balkan dishes, as well as widely used in Spain.
Rose Petals--first cultivated in
Persia and China, roses have lent their fragrance to scented waters, jellies,
wines and candies for centuries. They are a versatile edible reputed
to soothe skin, cleanse the blood and tone capillaries.
Sage--known by the ancients to promote
longevity, the gray-green downy leaf is a valuable aid in digesting fatty
foods, both sweet and savory. Often used with poultry, it is also delicious
with other meats and in sauces, or as an infusion for teas and vinegars.
Savory--peppery and spicy, the Romans
valued its disinfectant and aphrodisiac qualities. Bees love it, and
its marriage with other herbs such as thyme is sublime.
Tarragon--Very important in French
cuisine, the glossy, long, narrow leaves impart a warm, subtle, distinctive
flavor, bittersweet and peppery at once. Used with salads, vinegars,
omelettes, herb butters, poultry and fish, also as a digestive.
Thyme--The most versatile of all,
used in Roman soldiers' baths to increase vigor, by the Egyptians for
embalming, and in the Middle Ages "to enable one to see the Fairies".
It aids digestion of fats, flavors Benedictine liqueur, enhances almost all
meats and poultry, is essential to stocks, marinades, stuffings, soups and
stews of all kinds. If I had only one herb, it would be Thyme.
HERBES
DE PROVENCE 
INTENSELY ITALIAN 
BEAUTIFUL
BEANS 
SUPERB SEAFOOD