Culinary herbs offered

 

basil: Emily, ROSIE, & TULSI

  • I am growing three types of basil at Full Fork Farm. Emily, a genovese type, is an excellent keeper. Rosie's intense, dark-purple color contrasts nicely with its mild, aromatic flavor. Tulsi, on the other hand, is a well-known, Ayurvedic medicinal. Used both as a tea and in cooking, it can be used treat a host of ailments from colds to heartburn.

chives: GIant SIBERIAN

  • Chives culinary history dates back more than fifty centuries. I grow Giant Siberian, which is a go-to option for adding an onion-garlicky flavor to a meal. A richer taste than common chives.

cilantrO: Calypso 

  • A longstanding, frost tolerant variety.

dill: DUKAT

  • An heirloom variety selected for its more pungent leaves.

tarragon: FRENCH

  • Hardy and vigorous with smooth, glossy leaves more pungent than Russian tarragon. Considered one of the four fines herbes in French cooking.