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Using Herbs
In cooking with fresh herbs, remember that the flavors are less concentrated yet more complex than dried. Add them in the last 5 to 10 minutes of cooking so you don't cook away their volatile oils and flavors. Dried herbs are generally twice as strong as fresh ones so measure accordingly in converting from one form to another. Try an unfamiliar herb on your taste buds by snipping a small amount into a bit of butter or cottage cheese. Let the mixture sit for about an hour to blend, then try it on a plain cracker."If you don't see a plant variety that you're looking for, please call or e-mail your request. We have sources for unusual plants that we have had great success with over the years - we're always looking for the new and unusual for our gardens, too."
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Copyright© 2004-2011 Roorbach Flowers 961 S 29th St, Manitowoc, WI 54220 1-877-798-3037 flowershop@roorbachflowers.com
Vegetable plants:
Beans, French filet
Broccoli
Brussel Sprouts
Cabbage - 5 varieties
Cauliflower
Celery
Cucumbers - 7 varieties
Endive, Belgian
Egg Plant
Fennel
Kohlrabi, Kossack & regular
Leek
Lettuce, 6 varieties
Okra
Onions, 4 varieties
Peas, snow/pod type
Peppers - 22 varieties from sweet to firey hot
Pumpkins
Swiss Chard
Squash, 8 varieties
Tomatoes, 27 varieties
Fruit:
Melons, 3 varieties
Raspberries
Rhubarb
Strawberries
Watermelon
Herbs:
Anise hyssop
Bay Laurel
Basil, 6 varieties
Catnip
Chives
Cilantro/Coriander
Dill
Epazote
Lavender, 4 varieties
Lemon Grass
Marjoram
Mint, 5 varieties
Oregano
Parsley, flat leaf & curley
Patchouli
Rosemary
Sage
Stevia
Thyme, 3 varieties
Tarragon
Herbes de Provence - savory, thyme, lavender
