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B & W Baby WatercressB & W Baby Watercress sold in a 1.5 pound case.
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BasilFresh Basil has highly aromatic qualities and flavour.
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Bulk Basil
Fresh Basil has highly aromatic qualities and flavour.
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Bay LeavesWoodsy herbal aroma reminiscent of rosemary, pine and citrus. Sold by the bag or tub if you only need a little.
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Black Garlic - PeeledThe individual cloves have a sweet savory taste, a pleasant molasses undertone with a subtle hint of soy sauce.
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Black Garlic - WholeThe individual cloves have a sweet savory taste, a pleasant molasses undertone with a subtle hint of soy sauce.
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ChervilChervil clearly qualifies as a sensory herb with aromatics of anise and parsley with equivalent nuances of flavours that warm the palate.
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Chili ThreadsKorean red pepper chili threads are 2-3 inches long and reddish brown when dried.
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Chinese ChivesFlat strap-like stems versus hollow thin spherical stems and their flavour is richer and more intense, much like their aroma.
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ChivesChives have a mild onion flavour, that doesn’t tend to leave a long aftertaste.
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Colossal GarlicFresh garlic consists of several cloves that can be individually separated from their paper-thin white peel.
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Coriander (Cilantro)Coriander (Cilantro) offers citrus overtones with a flavour that can be bright, earthy and pungent.
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Curly ParsleyParsley has a fresh, green aroma and flavour that is a combination of citrus, clove, and nutmeg, creating a unique taste.
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Curry LeavesExtremely aromatic and have a strong flavour that has been compared to citrus, asafoetida, anise, and lemon grass. Also called Indian basil.
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Dill - BabyBaby Dill is dill at its younger, more tender and mild stage. Stalks are slender and slight with feathery, fern-like, alternating, aromatic leaves.
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FenugreekBright green clover-like, rounded leaves that impart a pleasantly bittersweet flavour. The flavour is most often likened to that of maple.
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GalangalaThe semi-smooth skin is light brown to tan, firm, hard, and is covered in darker brown rings. Galangala is crisp and has a pungent, earthy, woodsy, and mustard-like flavour with subtle citrus undertones.
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Garlic ChivesSmall, compact flower bud atop a long, flat green stem.
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Garlic ScapesThe long, curvy stem and flower bud which the garlic plant shoots up in its second year of growth. Harvested before it goes into bloom.
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Ginger RootGinger is aromatic, pungent and spicy. Gingerol is the primary compound that gives fresh Ginger its spicy pungency.
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GinsengIts skin is coarse, knobby, cream coloured, earth-stained and scarred, the scars indicating the age of the root. It often has various thin spindly branching and fibrous extensions evolving from its base.
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Hydroponic ArugulaMore delicate in texture, flavour and appearance than rocket and wild arugula, however it has more succulent and nutrient dense leaves.
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Hydroponic SorrelBright, citrus-forward flavor, followed by a tangy and subtly sour, pleasant aftertaste.
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Hydroponic WatercressHydroponic Watercress is generally more tame flavoured than soil-sown and wild watercress.
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Italian ParsleyThe flavour is often described as fresh and green, with hints of citrus, clove and nutmeg and an earthy taste.
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LavenderThe fragrance of the leaves are released when the plant is brushed against or crushed.
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Lemon BalmA bright, citrusy taste that brings together the acidity of lemon with subtle hints of mint. Both the stems and fresh leaves of lemon balm have a subtly sweet flavour.
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Lemon ThymeThe herb looks relatively identical to English Thyme; where it differs is in its aroma and lemony taste.
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LemongrassEssential in many Asian cuisines, especially Thai dishes, giving them a subtle citrus flavour.
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Licorice RootThe long, cylindrical roots are brown, grooved, and rough with a wrinkled, woody appearance. When the outer layers are removed, it exposes a fibrous, yellow flesh, which is what gives the root its famous flavour.
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Lime LeavesAbundant sweet citrus smell. Mature darker green leaves are preferred for use over the younger, less aromatic leaves.
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MarjoramThe sweet flavour is mixed with hints of pine and citrus.
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MintThe cool taste is the result of the naturally occurring compound, menthol contained in the herb.
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Opal BasilOpal basil is considered savoury when compared to the standard sweet basil and is used for its flavour and colour alike.
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OreganoThe sweet flavour is mixed with hints of pine and citrus.
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Parsley RootAlthough its leaves are edible, it's grown for its thick, tuberous roots.
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Peeled GarlicReady to use Peeled Garlic.
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Perilla LeavesPerilla leaves are medium to large in size, and spade-shaped. The leaves are highly aromatic and are grassy and herbaceous in flavour with nuances of mint, basil, and anise.
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RosemaryThe fragrance is very pungent, with a bitter and astringent, pine-like taste.
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SageSage should be used sparingly. Fresh Sage is more flavourful than in its dried form.
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Salsify RootsThe flavour is very similar to artichokes, specifically the Jerusalem variety.
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SavorySavoury is an underused herb that offers the amalgamation of thyme, rosemary and sage.
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Shiso LeavesBright citrus and mint-anise flavour with a hint of cinnamon that is best revealed when they are torn or crushed.
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SorrelSorrel has a distinct lemony flavour and acidic bite. The taste is often described as “sour.”
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TarragonTarragon has a slightly bittersweet flavour and an aroma similar to anise.
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Thai BasilThai Basil is widely used throughout Southeast Asia. Its flavour, described as anise- and licorice-like and slightly spicy
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ThymeThyme has a subtle, dry aroma and a slightly minty flavour.
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TurmericIts skin's colour is a combination of pale earth and orange. The flesh is a vibrant carrot orange colour and its flavour is warm and peppery with very distinct bitter undertones. It is most often boiled and then dried.
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WatercressWatercress is an aquatic plant species with the botanical name Nasturtium.
