Cruiser Cilantro

Glossy, green, and tasty. I’m the kind of cilantro that’s best used fresh – it’s when my flavor and appearance are at their absolute prime. It’s also been said that I look a bit fancier than some of my closely-related counterparts, and my sturdiness is excellent for bunching. (That means I’m perfect for garnishing just about any dish!)

What’s even better is that my stems, leaves, roots, and flowers are all edible, which eliminates the need for tedious de-stemming. Add me to your favorite Mexican or Thai dishes, or pretty much any recipe that could use a jolt of color and flavor. 

Officianalis Rosemary

With my gorgeous evergreen needles and pale blue flowers, I almost seem too pretty to eat! And don’t get me started on how nice I smell. Mine is a fragrance you never forget. There’s a reason I’ve been used for cosmetic, decorative, medicinal, and culinary purposes for thousands of years.

I am both stunning and versatile. Use me fresh, dried, or as an oil for just about anything. Adding scent to lotion or perfume? Check. Making a sachet for aromatherapy? Check. Flavoring your favorite meat, vegetables, or cheeses? Check, check, and check. Simply put, I’m one herb you do NOT want to pass up!

Greek Oregano 

Ever had a tomato sauce on a pizza or pasta without oregano? I hope not. It just wouldn’t taste right. I’m an absolute staple in Greek, Italian, and Spanish dishes. In fact, I’m what some consider to be “true oregano” – the one most commonly found in the supermarket spice aisle.

When fresh, my deep green and fuzzy leaves are accented by cute little white flowers. But I can also be dried for both culinary and medicinal purposes. If you’re looking for a spicy-sweet mediterranean herb, I am the perfect go-to.

Plain Leaf Parsley

I’ve often been accused of being too fresh. I can’t help it. My large, bright, fresh, and flat green leaves are packed with tons of flavor. I also offer significantly more nutrients than other parsley varieties. And I’m super easy to cut and prepare.

Versatility is my forte. Use me in soups, stews, stocks, salads, or anything that needs a dash of sweet freshness. My leaves and stems are edible, so I can be cut up entirely and added to any recipe. Or use me as an eye-catching garnish. Is it any surprise I’m one of the world’s most well-known and commonly-used herbs?

English Ayelet Thyme

If you’re looking for subtlety, I’m the right herb for you. The dry aroma and slight minty flavor makes me a favorite to mix with a variety of meats and veggies.

Some connoisseurs call me “common thyme,” as I am one of the most familiar and versatile versions. Whether fresh or dried, my satisfying and savory fragrance is in high demand for use in culinary creations, medicinal treatments, and your favorite potpourri.

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