About the Herbs

A botanical world unto their own, herbs have long been enjoyed for their medicinal, dietary, and even spiritual uses. Technically, “culinary herb” refers to the soft, leafy part of a plant whereas a “spice” refers to the seed, root, or berry.

Herb Varieties and Seasons

Chervil – spring, fall
Basil - summer, fall
Dill – spring, summer, fall
Cilantro – spring, fall
Parsley – spring, fall

our retail size is 1 oz

Quick  Herb Techniques

Fresh soft herbs can be chopped and sprinkled over a finished dish or tossed in combination with other salad ingredients. For a quick shortcut, hold a small bunch about 10 inches above a finished dish and use scissors to cut a sprinkling of herbs directly onto food.

Certain combinations of herbs and spices will create a fragrance and taste reminiscent of a particular country or region of the world.

Northeastern Europe: sour cream, dill
Thailand: ginger, scallion, cilantro
North Africa: lemon, parsley
France: white wine, chervil

Where to Buy Perryhill Herb Bouquets

online from Relay Foods

Herb Health and Nutrition

basil
click to enlarge

dill
click to enlarge

parsley
click to enlarge

cilantro
click to enlargeNutrition Facts sourced from USDA National Nutrient Database for Standard Reference