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

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Virginia Farmed Vegetables and Salad – Perryhill Produce