Thistle Dew! Farms, Teas 'n Bees

Fresh Herbs

These items are being phased out, please send an email on availability to

Please call the store for availability and to reserve your fresh herbs and have them delivered to a Thistle Dew! participating farmers market. Currently participating in: the Morristown TN area


Basil (Sweet) - Fresh Herbs

$ 2.00 USD

One of the most populary culinary herbs is sweet basil. The best flavor of purple basil comes from the Red Rubin variety. Especially good in Thai dishes is the Thai Basil whose leaves have a spicy aniseed aroma with hints of mint and citrus. All can be found at most seed and plant nurseries. If you are unfamiliar with the nuances of different basils, your best bet is to start with the sweet basil (most often used in Pesto). Basil is available in fresh leaves and in dried leaves, which are also sometimes called rubbed. Fresh leaves may be stored in a cool place or in the refrigerator for a very short time.

Also indispensable for many Mediterranean dishes, the fresh leaf has a sweet, clovelike spiciness and is excellent with tomato dishes. Its flavor is strong enough to stand up to the pungency of garlic, so it is often paired together like in Pesto.

If you have an herb garden with an excess of basil, you can dry the leaves and store in a cool dry, dark place (dried basil will retain itsr flavor for six months). Add dried herbs at the beginning and during cooking.

Add fresh herbs only at the end of cooking or upon serving. Many species of the basil herb exist, but the most popular is sweet basil. Basil is considered one of the most important and highly used herbs in the culinary world and is popular in the cooking of many types of cuisine.

The strong, clove like flavor is essential to many Italian recipes and it is paired most often with tomatoes. Basil is primarily used in sauces, pizzas, salads and pasta dishes. It is also the main ingredient used in pesto.

Basil (Spicy) - Fresh Herbs

$ 2.00 USD

Basil (Thai) - Fresh Herbs

$ 2.00 USD

Chives - Fresh Herbs

$ 2.00 USD

Available fresh or dried. Store dried chives in a cool, dry, dark place away from sunlight, heat and moisture. Will keep for 6 months to 1 year.

Chives are a mild member herb of the onion family. Chives has many uses and can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces.

Use it anywhere you want to add onion flavor without the harsh pungency of onion. Best if used fresh. The flavor is lost in drying. Add fresh or dried chives at the end of cooking to preserve the flavor. However, once you taste fresh chives, you will know there is no comparison of flavor. Soon, you will probably want a fresh pot of chives on your windowsill, even if you have nothing else in your herb garden.

Store fresh chives in damp paper towel in an airtight container in the refrigerator.

You can also chop fresh chives and freeze them with water in ice cube trays to use later when needed.

Chopped chives lift many foods above the ordinary. Sprink them on soups, salads, chicken, potatoes, cooked vegetables and egg dishes. Blend chopped chives with butter or cream cheese , yogurt sauces and baked potatoes. Add toward the end of cooking or as a garnish.

Dill - Fresh Herbs

$ 2.00 USD

Dill is available in weed and seed, both fresh and dried. Store dried seeds and leaves in a cool, dry, dark place away from heat, light and moisture. Leaves will keep for six months. Seeds will keep indefinitely.

Fresh leaves can be kept in a plastic bag in the refrigerator or chop finely and mix with one tablespoon of water and freeze in ice cube trays. After the cubes are frozen, place in plastic zip-lock freezer bags and return to freezer.

Dill or dill weed is an herb that produces clusters of small flowers from which dill seed is gathered and dill weed is obtained from the thin, feathery leaves. The light aroma of dill faintly resembles licorice.

Dill weed is good in soups, omelets, seafood dishes, herring, salmon, potato salads, and steamed vegetables. Dill seed is used in breads, pickling, cabbage dishes, stews, rice and cooked root vegetables.

Dill has a totally unique spicy green taste. Add whole seeds to potato salad, pickles, bean soups and salmon dishes. Ground seed can flavor herb butter, mayonnaise and mustard. The leaves go well with fish, cream cheese and cucumber.

Fennel - Fresh Herbs

$ 2.00 USD

Also known as finocchio, common fennel, sweet fennel, wild fennel and sweet cumin. Store in cool, dry, dark place away from heat, light and moisture. Seeds will stay fresh for 2 years. Ground Fennel will keep for 6 months to 1 year if stored properly.

Fennel yields an herb and a spice. The stems and leaves are all edible. The spice comes from the dried seeds, the herb comes from the leaves and the stalk and root are the vegetable.

Fennel is native to the Mediterranean and is one of our oldest cultivated plants. Roman warriors took fennel to keep in good health while their ladies ate it to prevent obesity.

The seed is similar to anise seed, but sweeter and milder. It pairs well with fish, but Italians also like to add it to sauces, meats & sausages. If you are familiar with the taste, it is probably from having it in commercially prepared sausages. Add the seeds to sauces, breads, savory crackers and water for poaching fish.

Stuff the leaves into oily fish like mackerel and sprinkle finely chopped stems and leaves on salads and cooked vegetables and can also be added to soups and stuffings.

Lavender - Fresh Herbs

$ 2.00 USD

The green-gray needle like leaves and spikes of fragrant purple-mauve flowers are known to almost everyone, but there are other varieties with green leaves and white, pink or dark purple flowers. Even if you don't use it in cooking, it makes a nice addition to any herb garden.

Lavender is an incredibly versatile herb for cooking. In today's upscale restaurants, fresh edible flowers are making a comeback as enhancements to both the flavor and appearance of food.

Flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory.

English Lavender has the sweetest fragrance of all the lavenders and is the one most commonly used in cooking. Lavender has a sweet, floral flavor, with lemon and citrus notes. The potency of the lavender flowers increases with drying. In cooking, use 1/3 the quantity of dried flowers to fresh. Because of the strong flavor of lavender, a little goes a long way.

Lemon Verbena - Fresh Herbs

$ 2.00 USD

This is a great herb for growing in window boxes. It does well indoors in a sunny window.

Chefs value this herb as a companion to citrus lemon because its flavor holds up in cooking. Great for fruit salads, jam, jelly, and candy.

If you like lemon, this is the herb for you! It has a very lemony taste without any bitterness. Originating from Central and South America, this herb was carried home by Spanish explorers in the seventeenth century. It's popularity quickly spread throughout Europe.

Sprinkle over salads and vegetables for a wonderful lemony flavor. Use to create flavor in stuffing for meat or poultry. Stir into cottage cheese. Makes a refreshing tea in combination with mint or alone. Wonderful as a garnish for iced tea.

Use liberally when on a low salt diet. Also try combining lemon verbena with dried celery, ground peppercorns, lovage leaves or any mix of herbs and spices that taste well with lemon as a mild seasoning mixture.

Marjoram - Fresh Herbs

$ 2.00 USD

Marjoram is also known as Sweet Marjoram, Knotted, Pot or Winter Marjoram. It is available in dried leaves or ground. Store in a cool, dry, dark place. Will keep for six months to one year.

Marjoram is an herb that has a mild, sweet flavor similar to oregano ( it is closely related and of the same family - Origanum) with perhaps a hint of balsam. It is said to be “the meat herb" but it compliments all foods except sweets.

While fresh marjoram is excellent with salads and mild flavored foods, it has the best taste and greatest pungency when they are dried. Marjoram has a slightly more delicate flavor than Oregano.

Marjoram because it is more delicate should be added toward the end of cooking so its flavor is not lost. Marjoram goes well with pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.

Mint (Sweet) - Fresh Herbs

$ 2.00 USD

Also known as Water Mint and Wild Mint. It is available in fresh or dried leaves. Dried leaves will keep for 6 months to 1 year in a cool, dark, dry place.

Mint is an herb that comes in many varieties such as peppermint, spearmint, apple mint, lemon mint and even chocolate mint. Mint came to the New World with colonists, who used it in tea for medicinal purposes.

Mint is used for seasoning lamb, vegetable such as carrots, bell pepper, and tomatoes, in yogurt dressings, and breads. It is also used in the Middle East for salads, tabouli and marinated vegetables.

Mint is good in soups, salads, sauces, plain meat, fish and poultry, stews, sweet or savory recipes, extremely good with chocolate or lemon based desserts. Add near the end of cooking for a better flavor.

Mint (Catmint) - Fresh Herbs

$ 2.00 USD

Mint (Chocolate) - Fresh Herbs

$ 2.00 USD

Oregano - Fresh Herbs

$ 2.00 USD

Oregano is also known as wild marjoram. It is the O. vulgare variety of the Origanum family. Oregano is available in fresh leaves from most grocery stores. This herb is also found dried in leaf form or ground. Store dry forms in a cool, dry, dark place.

Oregano is an herb that derives its name from two Greek words meaning "the joy of the mountain". It is a hardy member of the mint family that has been used for flavoring fish, meat and sauces since ancient times.

Oregano goes well with vegetables, roast beef, lamb, chicken and pork. Marjoram goes well with all pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.

Generally used to season Mexican, Italian, Greek and Spanish dishes. Oregano has a warm, aromatic scent and robust taste. It's uses include seasoning soups, stews, meat pies, pasta sauces and shellfish.

Parsley (Curly) - Fresh Herbs

$ 2.00 USD

Also known as curled or curly parsley, flat leaf parsley and Italian parsley. It is readily available in dried leaves and fresh leaves. Store dried leaves in a cool, dry, dark place. Store fresh in a plastic bag in the refrigerator.

Parsley is a great all around herb. It quickly adds a touch of color and texture to any recipe. The aroma and taste of parsley is very distinctive for a herb that is generally described as being mild and non obtrusive.

Use fresh or dried parsley in any recipe. Especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes as well as sauces to go with fish, poultry, veal and pork. Use fresh leaves as garnish.

Parsley has a delicate favor that combines well with other herbs like basil, bay leaves, chives, dill weed, garlic, marjoram, mint, oregano and thyme.

Flat leaf or Italian is used primarily in cooking because of its more robust flavor and curly parsley is used primaryily for garnish. Add at the end of cooking for better flavor.

Parsley (Flat Italian) - Fresh Herbs

$ 2.00 USD

Rosemary - Fresh Herbs

$ 2.00 USD

Rosemary is available in fresh leaves or dried whole leaves or dried ground. Store in a cool, dry, dark place. Ground rosemary will keep for up to 6 months and the leaves for up to 1 year, if stored properly.

Rosemary is an herb of the mint family. It is a small evergreen shrub that is native to the Mediterranean and likes warm climates, but will flourish in nearly any climate. It is produced all over the world.

Rosemary's aromatic flavor blends well with garlic and thyme to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish and poultry dishes, tomato sauces, and vegetables.

Dress fresh steamed red potatoes and peas or a stir fried mixture of zucchini and summer squash. Rosemary has a tea like aroma and a piney flavor. Crush leaves by hand or with a mortar and pestle before using.

Stevia - Fresh Herbs

$ 2.00 USD

Also known as sweet stevia. The US FDA once banned the sale of stevia products in 1991, but 3 years later approved their sale as dietary supplements. Stevia cannot be sold for use as a tabletop sweetener, which is considered a conventional food.

Stevia is an herb from a semitropical perennial shrub of the daisy family, native to the mountains of Brazil and Paraguay. This plant packs so much sweetness into its leaves that they can be used in place of sugar.

One dried leaf, ground, is 10 to 15 times sweeter than an equal amount of sugar, and powdered extracts made from the leaves are up to 300 times as sweet, without the calories (make that no calories!). Plus it is a very attractive plant that pots well.

Nonetheless, people can buy stevia powder and use it as a sugar replacement at home. One fresh stevia leaf is enough to sweeten a cup of tea, coffee or a glass of lemonade. The leaves can be added to barbecue sauce, salad dressings, soups, and stews.

Tarragon - Fresh Herbs

$ 2.00 USD

Also known as French true tarragon. Fresh tarragon is only available during the summer and early fall months. Refrigerate fresh tarragon for up to a week and keep dried or powdered tarragon in a cool, dry place.

Tarragon is an exceptional herb. It has a subtle and sophisticated flavor and is an essential herb in French cuisine. It's flavor is delicate and almost licorice or anise-like. Tarragon is native to Siberia.

Tarragon, together with parsley, chervil, and chives make a traditional French blend, Fines Herbes. Tarragon is exceptional in egg dishes, poached fish, mushrooms and other vegetables.

Tarragon is good with chicken and in salad dressings. It is often used in sauces like béarnaise and French cuisine. Tarragon is also often used to infuse vinegar and olive oils.

Thyme - Fresh Herbs

$ 2.00 USD

Fresh thyme can usually found during the summer months, but dried thyme is available year round at most grocery stores. Dried thyme should be kept in an airtight container in a cool dry place for up to six months.

Fresh garden thyme is an herb that has thin grayish green leaves and a subtle lemon, yet minty aroma and taste. Thyme is used in a wide variety of cuisine, but is most closely associated with French cuisine.

It is often used in soups and sauces, with meat, poultry or fish. It is also a very important component of herbes de Provence and bouquet garni. Fresh thyme has the most flavor used whole, with the stem.

Thyme is included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs and croquettes. Thyme if often paired with tomatoes.

Thyme (Lemon) - Fresh Herbs

$ 2.00 USD

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