Micro shungiku is an mild and aromatic green with serrated leaves. It comes from the same family as chrysanthemums ans is used as a leaf vegetable in Asian cuisine. The micro variety can be used to flavor soups and stir-fry. It can be cooked or eaten raw.
A delicate annual herb related to parsley, it is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes. Lighter than parsley, it has a slight taste of anise. Unlike the more pungent robust herbs, fines herbes are added to dishes at the last minute.
Nepitella looks like a large-leaved oregano but tastes mintier with undertones of basil or oregano. You can use Nepitella as a fresh garnish in place of basil on pizzas or add to a side of grilled summer squash to add a spicy lemon accent. Or, our favorite, try it in a simple mushroom pappardelle with lemon and a good, fresh, peppery olive oil. Flowers are small and usually a delicate pink.
Marigolds are a variety of edible flowers with a vibrant set of colors. Ranging from bright yellow to deep red, this flower mix resembles a warm fire or autumn leaves. The darker green leaves, however, are also edible and are typically used in salads. They have a strong flavor that tends to taste very sweet at first, followed by a saltier flavor.
Although this plant belongs in the mint family, it has a tangy anise aroma and taste with a deep violet color. The leaves and flowers can both be used as seasoning or as an ingredient in tea. It is native to North America's Great Plains, and was once used as a medicinal herb to promote healing and reduce fevers.
Also known as purple shamrock, purple oxalis is an edible plant related to sorrel. It has a high concentration of oleic acid which gives it a tangy sour taste with citrus overtones. The leaves that grow on this plant are deep purple and triangular in shape. Unlike most other herbs, purple oxalis is a plant that grows from a bulb rather than a seed.
A plant that grows small heart shaped leaves, often in groups of three. Wood sorrel (and all other sorrel varieties) come from the genus Oxalis. High in oxalic acid, this sorrel produces a tangy, sour, and refreshing taste. The leaves should be used fresh and they work well as an addition to salad mixes. Wood sorrel also pairs well with gamey meats and fish.
Britton Shiso has striking leaves with red undersides and green tops. The flavor and aroma are similar to green shiso. Attractive at all sizes, shiso grown at Farm.One tends to have higher oil content and brighter color than many other sources of this popular Japanese leaf. Normally used fresh and to wrap other ingredients, in larger quantities shiso can also be sautéed as you might spinach or other greens for a more unusual side plate.
Red Shiso has a beautiful purple-red color to the leaves and stems. The flavor and aroma are similar to green shiso. Attractive at all sizes, shiso grown at Farm.One tends to have higher oil content and brighter color than many other sources of this popular Japanese leaf. Normally used fresh and to wrap other ingredients, in larger quantities shiso can also be sautéed as you might spinach or other greens for a more unusual side plate.
Green Shiso has a beautiful, bright-green color to the leaves and stems. The plant is part of the mint family, but with a more complex and unusual flavor. Attractive at all sizes, shiso grown at Farm.One tends to have higher oil content and brighter color than many other sources of this popular Japanese leaf. Normally used fresh and to wrap other ingredients, in larger quantities shiso can also be sautéed as you might spinach or other greens for a more unusual side plate.
This variety of basil is famous for its use in Pesto, and is one of the most popular basil cultivars. Genovese basil produces large leaves with a sweet taste. Other than pesto, cooking this basil is ideal as it has resilience to become bitter after long periods of heat.
Yarrow (Achillea millefolium), also known as Old Man's Pepper, Soldier's Wound Wort, and Nosebleed, can be found in common places such as grass or by the road. Yarrow is a white flower, blooming in early summer to autumn. Leaves are considered feathery, about 4 inches in length. Soldiers used this herb for healing wounds. Used for numerous medicinal purposes, including fighting kidney infections, colds, purifying the blood, and strengthening the body. Forms include fresh leaves, oils, and liquids.
Sage from Farm.One is far fresher than most sources, so you will be able to feel the sticky oils that provide scent and flavor on the surface of the leaves. Extrakta Sage as a variety is also known for its high oil content. In general, sage works well with buttery or olive oil flavors, and is used often with chicken, gnocchi or pork. The leaves are normally used within a cooked dish, and can also be deep-fried.
Also known as Cuban oregano, Spanish oregano, or even Indian Borage. Broad-leaf thyme is a tropical herb often used in Jamaican and other Caribbean cuisine. The leaves are succulent and broad with a velvety texture. Chop it fresh and serve with beans, or use generously in fish or curry dishes.
Viola (violets, violas and pansies) are among the most popular edible flowers in America. Unlike many edible flowers, they actually taste good. Fresh flowers are most often used for garnishing and crystallizing. The pungent perfume of some varieties adds sweetness, while the mild pea flavor of most other viola combines well with sweet or savory foods. The simple addition of a few brilliant blooms transforms any dish into an elegant presentation. Both the flowers and leaves in fresh and dried forms have been standard fare in Europe and other areas in the world since before the 14th century.