Rams Hill Farm Herbs
Rams Hill Farm Herb Bags are 50¢ each, when brought back for refill/exchange receive 25¢ credit. These will only be good for edible herbs & a minimum herb purchase of $1 each use. If exchanged we will wash the bag between uses.
Herb Kits contain enough herbs to season the dish for 4 and are 50¢ per herb(except Bay). Some suggested combinations & recipes. As more herbs become available, we will make more recommendations. Pick your own combination or let us choose based on your meal!
Other herbs have been planted, but here are the details for those currently available.
- Anise Hyssop: licorice flavor, goes well in teas, salads, or make hot or iced tea with it.
- Bay: used in soups, stews, chilis, any tomato dish; remove the leaf(or leaves before serving). Fresh leaves are stronger than dried ones. An old use is to put leaves in containers of rice or flour to deter weevils.
- Calendula/Pot Marigold:Petals add delicate flavor & mock saffron color to dishes, sprinkle over salads. Dried ground flower can be used as a substitute for saffron.
- Common Chives: Snipped chive leaves can be used to flavor butter or oil, which must be frozen if kept more than a week or so (in the refrigerator); or seal in plastic bags and freeze. It is not worthwhile to dry chives
- Garlic Chives: Mild garlic flavor, delicious in salads, spreads and flavored vinegars. Garlic chive flowers are edible in the bud stage or freshly opened (try in stirfry). Snipped chive leaves can be used to flavor butter or oil, which must be frozen if kept more than a week or so (in the refrigerator); or seal in plastic bags and freeze. It is not worthwhile to dry chives.
- Cilantro: Use foliage fresh, particularly in salads, Mexican and Chinese dishes, with beef, chicken or other poultry for an Oriental flavor. Leaves have a pungent smell, described as a cross between lemon peel and sage. Not worth freezing or drying leaves. Ground seeds can be used with peas, rich, meaty dishes. It has been used for preserving meats. Thai dishes use the roots.
- Dill, Fernleaf: The fresh greens blend well with fish, eggs, potatoes, lamb, pot roast, meats, breads, salads, creamed soups, soft cheese mixtures and sauces; dill seed is used to flavor fish sauces, apple pie, potato salad, in pickling and to make a dill-flavored vinegar.
- Egyptian Onion: Bulblets/small top bulbs, hollow stem & base bulbs are all useable. The bulblets can be used like shallots or when only a very little bit of onion is needed. The hollow stem is excellent for stuffing with cream cheese or other spreads.
- Mint: unknown variety similar in appearance to peppermint, can be used anywhere mint is used, makes a nice tea.
- Nasturtium: Flowers have a peppery taste and can be used in salads.
- Greek Oregano: Heavy oregano aroma, dominating flavor, use sparingly. Use with zucchini, potatoes, eggplant, shellfish, black beans, mushrooms, roasted & stewed beef, pork, poultry & game. Use in herb bread, marinated vegetables, pizza & Italian cooking. Use with majoram & basil to flavor cheese, tomato, bean & egg dishes. Edible flowers: use as you would the herb.
- Italian Oregano: Same as uses as the Greek variety but with a milder flavor
- Pennyroyal: Non-Edible, crush the leaves and rub on your skin for a bug repellent, minty scent
- Clary Sage: Use in soups, sauces, and wine-making. It has a balsam scent.
- Lemon Thyme: foliage freezes. for fish, for tea, and for salad dressings, or anywhere a milder thyme is desired.
- Thyme, varigated: silver & green colored variety with common thyme flavor.