Natures Fresh, Company

Parsley is a cool weather crop, growing best in a rich moist soil, amenable to deep cultivation. The roots are used as vegetable in soups. The dried leaves and roots are used in condiments. Parsley leaves form an important part of the Western cuisine. It is common in Middle Eastern,...

Lemon grass is an aromatic, perennial, tall grass with rhizomes and densely tufted fibrous roots. Lemongrass is a stalky plant with a lemony scent that grows in many tropical climates, most notably in Southeast-Asia. A common ingredient in Thai cooking, lemongrass provides a zesty lemon...

Fennel leaves are used in French and Italian cuisine's in sauces for fish and in mayonnaise. Fennel yields both an herb and a spice. All plant parts are edible: roots, stalks and leaves, with the spice coming from the dried seeds. Several liquors are flavored with fennel, including fennouillette,...

With its distinct aroma, pleasing flavour, cool sensation and medicinal qualities, mint is among the most versatile plants in the herbal kingdom. The name "mint" originates from the Greek word "menthe".Fresh mint is preferred over dried mint, as the latter has diluted flavour. Many herbal...

Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. The fresh and dried leaves are used frequently in traditional Mediterranean cuisine; they have a bitter, astringent taste, which complements a wide variety of foods.

Sage is found growing in regions around the Mediterranean but now grows in regions of North America as well and commonly grown as a kitchen and medicinal herb or as an ornamental garden plant. Sage is common in Italian cooking. The leaves of the sage herb serve both medicinal and culinary...

A "true" baby carrot is a carrot grown to the "baby stage", which is to say long before the root reaches its mature size. The test is can you see a proper "shoulder" on each carrot. These immature roots are preferred by some people out of the belief that they are superior either in texture,...

It is also widely used in Greek, Arab and Caribbean cuisines. Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs. It is preferred in food industry than the spice itself because the oil can...

Tarragon is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India. The variety generally considered best for the kitchen, but cannot be grown from seed. It is not as strongly aromatic and flavorsome as its French cousin, but it...

With its mild onion flavor, fresh, bright green color and leafy shape, this well known member of the onion family needs little introduction. Unlike regular onions, chives do not leave a sour after taste. An extremely versatile herb that is delicately favored, its leaves are used in a variety...