Herbs
Vegetables
Fruits
Parsley is the most widely grown herb for both garnish and flavoring. Parsley is often seen used as a garnish. It also has the unique ability to blend with the flavors of other herbs. It is used to flavor stews, soups and other vegetables.
Varieties: Italian Giant, Moss Curled
Parsley
SUPPLY INFORMATION
| Availability |
Year Round |
|---|---|
| Packing Size |
10g to 150g |
| Flow Pack |
Yes, on demand |
| Box |
3kg Box ,High Cube Box |
| Box Size |
19.5 x 16.5 x 21cm ,36 x 25 x 21.5cm |
| Nb of Box in Master |
12 ,4 |
| Master Size |
100 x 39 x 23 |
| Nb of Box on Skid |
252 ,84 |
| Skid Size |
120 x 100 x 160 |
RELATED PRODUCTS
Basil
Basil is perhaps the most popular and widely used culinary herb. It is a tender annual, aromatic plant with a spicy odor and flavor. It grows 12-18 inches tall and foliage color can range from green to purple. Foliage size can vary from large lettuce-like leaves to very small leaves, half inch in size.
It is a herb in the mint family that has a strong sweet aroma making it ideal for seasoning food. It is mostly used to flavor soups, stews, tomato dishes, meat, game, fish, egg dishes, herb butters and herb vinegars. It also has some medicinal benefits, including its use as a tonic to aid in digestion.
Varieties: African Blue, Amethyst, Ararat, Aristotle, Blue Spice, Christmas, Cinnamon, Crimson King, Dolce Fresca, Greek, Red Ball, holy Tea, Italian Large Leaf, Jolina, Lemon, Lime, Magical Michael, Mammoth, Oriental Breeze, Persian, Piccolino, Queen of Sheba, Red Genovese, Red Rubin, try Me, Spice Globe, Sweet, Sweet Thai, Thai Magic, Thai (red stem)
Chives
Chives is a bulbous perennial herb belonging to the same family as onion, leeks and garlic. Chives have long green stems and a mild, not-too-pungent flavor. The green stems are the part of the chives that are used as a herb. Chive stems are hollow and are usually used fresh. In terms of culinary appeal, the flavor of chives is considerably milder and more subtle than onion or garlic and its leaves can be used to flavor salads, dips, soups, stews, vinegars, cheese dishes sour cream and butter. Dried chives are excellent additions to soups and salads, as well as dips, soft cheeses and herbal butters. As an added bonus, chives is a good source of vitamin C.
Varieties: Garlic, Gigantic Garlic, Onion
Coriander
Coriander is a spice which is a member of the parsley family. The leaves of the plant are also commonly called cilantro, which comes from the Spanish word for coriander, or Chinese parsley. It has a penetrating odor and flavor.
Coriander roots also appear in culinary use as a pungent addition to curries. It is best used fresh, added just before food has finished cooking as it is sensitive to heat and loses aroma. Its seeds are used in curries and many other types of dishes, including pickled foods and some aromatic alcohols like gin. Cilantro is most often associated with Mexican or Asian foods. It is most commonly used in salsa, fish and chicken dishes. Spice up meat dishes, garnish your fish… coriander is the jewel in the crown, adding spice to your life.
Varieties: Desert Blush, Santo
Lovage
Lovage is a tall, hardy perennial herb with glossy, dark green, celery-like leaves and thick, hollow stems. It can grow up to 6 feet tall and produces clusters of small yellow-green flowers in late spring to early summer, followed by aromatic seeds. All parts of the plant—leaves, stems, seeds, and roots—are edible and have a strong, savory flavor reminiscent of celery with a hint of parsley and anise. Lovage is used to season soups, stews, salads, and broths, and its seeds are often used as a spice similar to celery seed.
Varieties: Levisticum officinale (Common Lovage)
Thai Basil
Thai Basil is a fragrant, heat-loving perennial herb (grown as an annual in cooler regions) with narrow, pointed green leaves, purple stems, and mauve flower spikes. It has a distinctive sweet, spicy aroma with strong notes of anise and licorice, and its leaves are sturdier and more flavorful than common sweet basil. Thai basil retains its flavor well when cooked, making it ideal for stir-fries, curries, soups, and noodle dishes in Southeast Asian cuisine.
Varieties: Queen of Siam, Siam Queen, and Horapha (common Thai variety).
