Due to the rainy summer we had, we will not have any dried herbs until after the 2010 season.
Dried Herbs and Wreaths
Photography on this page by Will Elwell
We air-dry our herbs and whole-leaf strip them to preserve their quality and taste. Because of this, we only sell herbs that were grown and dried that season - this means you are receiving herbs of the highest quality and taste.
Here is a list of dried herbs we currently have in stock. All herbs have been grown & dried by Sangha Farm. When possible organic seeds were used for herbs we started. We only use certified organic soil. Herb starts we bought were from a certified organic nursery.
Culinary Herbs
Thyme: Thymus spp. A must have for all kitchens...."when is doubt use thyme, the mother of all herbs."
Lemon Thyme: green leaves with a lemony fragrance used to flavor fish, chicken, vegetables.
Dill Anethum graveolens: ferny leaves flavor potatoes, eggs, fish, & seafood, seeds are used in pickles
Oregano Origanum vulgare subsp. hirtum: great for pizza & Italian cooking.
Rosemary Rosmarinus officinalis: used to flavor soups, sauces, stews, meats, & vegetables (it's said that where Rosemary thrives, a woman is in charge!)
Savory, Winter Satureja montana: peppery flavor adds spice to dishes. Use for flavoring fresh & dry beans, cabbage, sauerkraut.
Cilantro Coriandrum sativum: a must have for Mexican cooking, use to flavor beans, salad dressings, soups & beans. To maintain flavor add to dishes at the end of cooking.
Parsley Petroselinum crispum: used to flavor sauces, butter, & assorted dishes. Also used as a garnish.
Basil Ocimum basilicum: famous for making pesto, another must have for Italian cooking, sauces, pizza topping, vegetable dishes, dressings, marinades. No herb kitchen should be without basil.
Sage Salvia officinalis: a staple for the herb kitchen. Use in dressings, sausage, beans, sauces & tea.
Tarragon, French Artemisia dracunculus: licorice aroma, used in salad dressings, egg dishes, sauces, & to flavor meat dishes...tarragon chicken.
Celery Apium graveolens: use to flavor soups, stew, mixed vegetables, fish, & chicken.
Ceremonial Herbs
White Sage: Salvia apiana: This is the Native American ceremonial herb. We start the plants from seeds in our greenhouse, and when there is no danger of frost we plant the starts in the field. We harvest the plants in Oct/Nov before the freeze.
We sell white sage in bulk as well as smudge sticks.
Teas
Peppermint Mentha spp.: This is true peppermint, leaves are green on top with purple undersides. Very aromatic, makes a wonderful tea alone or mixed with other herbs.
Stevia Stevia rebaudiana: incredibly sweet leaves are an herbal alternative to sugar. We sell the dried leaves which you can crush & add to teas, coffee, or use as you would artificial sweeteners. We encourage you to research recipes using Stevia in place of sugar.
Tulsi Ocinum sanctum: Holy Basil. Light musky scent with a hint of mint & cloves. Makes a tea on its own or mixed with other herbs. Aromatic, & warming, benefits digestion. We sell Tulsi & Tulsi Peppermint Teas.
