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Bay Leaves

The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used in various cuisines around the world.



Dill is an annual herb in the celery family Apiaceae. Dill is best when used fresh, as it loses its flavor rapidly if dried.


Green Onion

 Scallions (also known as green onions, and spring onions) are vegetables derived from various species in the genus Allium.

Bay Leaves

Description: The bay leaf (Laurus nobilis) is  an aromatic leaf commonly used as a herb in cooking. It can be used in various cuisines around the world, including Indian, Filipino, European, and Caribbean. They are typically used in soups, stews, meat, seafood, and vegetable dishes. The leaves should be removed from the cooked food before eating as they can be abrasive in the digestive tract.


Uses: Cooking


Recipe: Chicken Adobo is a traditional Filipino stew consisting of chicken that has been marinated and cooked in a mixture of garlic, soy sauce, and vinegar. This bright and deeply savory preparation is considered the unofficial national dish of the Philippines and has roots in indigenous traditions.



  • 8 skin-on, bone-in chicken pieces (drumsticks and thighs) (about 3 1/4 pounds)

  • 10 garlic cloves, finely chopped (about 1/4 cup), divided

  • 1 1/4 cups soy sauce, divided (such as Silver Swan)

  • 1 1/4 cups cane vinegar, divided (such as Datu Puti)

  • 1 tablespoon black pepper, divided

  • 4 ounces thick-cut bacon, cut into 1-inch pieces (about 3 slices)

  • 1/2 cup water

  • 4 fresh bay leaves

  • Thinly sliced scallions

  • Cooked jasmine rice


  1. Place chicken, 1 tablespoon of garlic, 1/4 cup of the soy sauce, 1/4 cup of the cane vinegar, and 1 teaspoon of the black pepper in a large bowl; toss to combine. Cover and marinate in refrigerator for at least 30 minutes or up to 12 hours.

  2. Cook bacon pieces in a large Dutch oven over medium until edges are crisp, about 4 minutes, turning bacon occasionally. Transfer bacon to a plate using a slotted spoon.

  3. Increase heat in Dutch oven to medium-high. Working in batches, cook chicken, skin side down, undisturbed, until skin is deep golden brown and crisp, about 8 minutes; transfer to a plate. Add water, bay leaves, and remaining 3 tablespoons garlic, 1 cup soy sauce, 1 cup cane vinegar, and 2 teaspoons black pepper to Dutch oven. Bring mixture to a boil over medium-high, and nestle chicken pieces and cooked bacon into mixture.

  4. Cover and reduce heat to medium; simmer, undisturbed, until chicken is mostly tender, about 30 minutes. Remove lid, and cook, uncovered, until meat is about to fall off the bone, about 10 minutes. Skim excess fat from surface. Garnish with sliced scallions. Serve chicken over rice; drizzle with sauce in Dutch oven.

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Culinary lavender is usually English lavender, the most commonly used species in cooking



Oregano is a culinary herb, used for the flavour of its leaves, which can be more intense when dried than fresh.


Pitted Olive

The olive tree, Olea europaea, is an evergreen tree or shrub native to Mediterranean Europe, Asia, and Africa.



Rosemary is an aromatic evergreen shrub with leaves similar to hemlock needles.



Sage is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world.



Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae.


Description: Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is native to North Africa, Chad, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Like caraway, the fern-like leaves of dill are aromatic and are used to flavour many foods such as gravlax (cured salmon) and other fish dishes, borscht, and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried. 


Uses: Cooking


Recipe: Dill Potato Salad, Dill is often dwarfed by basil, but it’s one of the tastiest herbs around. 


  • 3 pounds baby yellow potatoes

  • ¼ cup minced shallot (about 1 large)

  • ¼ cup fresh dill, minced

  • 2 tablespoons fresh parsley

  • 3 green onions, optional

  • ¼ cup white wine vinegar

  • 1 teaspoon kosher salt

  • ¼ cup capers, drained

  • 2 tablespoons olive oil

  • Fresh ground pepper


  1. Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).

  2. Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.

  3. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and ½ cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.

  4. Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added ¼ teaspoon more). Serve warm or room temperature.

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Green Onion

Description: Green onions, botanically a member of the Amaryllidaceae family, are vegetables derived from various species in the genus Allium. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes.


Uses: Cooking


Recipe: Green Onion Pancake or Pajeon is a popular Korean pancake that is a crowd-pleaser and easy to make. It is a pan-fried pancake with scallions. "Pa" stands for scallion, and "Jeon" means pancake in Korean. So, pajeon literally translates to scallion pancake and the common pajeon pronunciation is "pajun". 



  • All-purpose flour 

  • Corn starch

  • Scallions/Green onions

  • Carrot

  • Vegetable oil 

  • Sugar Salt


For dipping sauce: 

  • Soy sauce 

  • Honey 

  • Vinegar

  • Toasted sesame oil

  • Garlic Gochugaru (red pepper flakes)



  1. Make the dipping sauce. Gather the ingredients and combine them in a saucepan over medium heat. 

  2. Make the pancake batter by combining corn starch, flour, sugar, and salt.  

  3. Add julienned carrots and sliced scallions into the batter. 

  4. Fry it on a pan for a few minutes until the pancake turns golden brown. 

  5. Flip to the other side and repeat. 

  6. Serve it!


Description: Culinary lavender is usually English lavender, the most commonly used species in cooking (L. angustifolia 'Munstead'). As an aromatic, it has a sweet fragrance with lemon or citrus notes.  It is used as a spice or condiment in pastas, salads and dressings, and desserts.Their buds and greens are used in teas, and their buds, processed by bees, are the essential ingredient of a monofloral honey.


Uses: Cooking, Decorative and Aromatic for dishes, Essential Oil, Flower arrangements


Recipe: Lavender Cookies. These cookies are the perfect addition to any springtime or summer party. 


  • Cookies

  • 2 eggs

  • 1/2 cup unsalted butter, softened

  • 1 cup sugar

  • 1 tsp dried lavender buds (also labeled leaves or flowers depending on where you shop!)

  • 1 1/2 cups flour

  • 2 tsp baking powder

  • 1/4 tsp salt


Lavender Icing

  • 1 cup confectioners sugar

  • 1/2 tsp lavender extract

  • 2-3 Tbsp water



  1. Preheat oven to 375˚F. Grease 2 lined baking sheets or line with silpats.

  2. In a blender, combine eggs, butter, sugar and lavender leaves. Blend on low until well combined and the lavender has broken up into small pieces.

  3. Sift together flour, baking powder and salt in a large bowl. Pour the wet ingredients over the dry and stir together until combined. Drop dough onto the greased baking sheets, 1 Tbsp at a time.

  4. Bake cookies for 10 to 15 minutes*, until the edges are golden brown. Cool completely on wire racks.

  5. In a small bowl, combine sugar, lavender extract and water, stirring until it forms a smooth frosting. If the frosting is too thick, you can add more water (1 tsp at a time) until it’s the desired consistency. Once the cookies are cool, spread them with a thin layer of icing and garnish with a few dried lavender flowers.

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Description: Oregano is a species of flowering plant in the mint family Lamiaceae. It is a culinary herb, used for the flavour of its leaves, which can be more intense when dried than fresh. It has an earthy, warm, and slightly bitter taste, which can vary in intensity. Good-quality oregano may be strong enough to almost numb the tongue, but cultivars adapted to colder climates may have a lesser flavour.


Uses: Cooking, Medicine, Essential Oil


Recipe: Oregano Chicken. This is an easy recipe with good oregano flavor.



  • ¼ cup butter, melted

  • ¼ cup lemon juice

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons soy sauce

  • 2 teaspoons dried oregano

  • 1 teaspoon garlic powder

  • 6 skinless, boneless chicken breast halves


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.

  3. Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

Pitted Olive

Description: The olive tree, Olea europaea, is an evergreen tree or shrub native to Mediterranean Europe, Asia, and Africa. It is short and squat and rarely exceeds 8–15 m (25–50 ft) in height. About 80% of all harvested olives are turned into oil, while about 20% are used as table olives.


Uses: Cooking, Oil


Recipe: Olive Pasta.  When you sauté green olives and garlic in butter, the results are magical. The olives warm and soften, and the garlic infuses the fat with its rich fragrance, creating an easy, flavorful pasta sauce that rivals any restaurant dish. 


  • 1 pound dried bucatini or other long pasta (such as spaghetti or linguine)

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 1 1/2 cups Castelvetrano olives or another mild green olive, such as Cerignola, pitted and coarsely chopped

  • 4 cloves garlic, minced

  • Juice of 1 medium lemon

  • 1/4 cup coarsely chopped fresh parsley leaves

  • Freshly ground black pepper

  • Kosher salt

  • Shaved Parmesan or Pecorino cheese, for serving




  1. Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than al dente, 8 minutes or according to package instructions. Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the olives and garlic and cook until softened and fragrant, 3 to 4 minutes. Remove from the heat and stir in the lemon juice.

  2. Reserve 1 cup of the pasta water, then drain the pasta. Return the skillet to medium heat and add the pasta and the reserved pasta water. Simmer, tossing and stirring the pasta, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Add the parsley and a few generous grinds of black pepper and toss to combine. Taste and season with more pepper and salt as needed (since the olives are already salty, you might not need to add any salt). Divide among shallow bowls, top with shaved Parmesan or Pecorino cheese if desired, and serve.


Description: Salvia rosmarinus, commonly known as rosemary, is an aromatic evergreen shrub with leaves similar to hemlock needles. Rosemary also has a tendency to flower outside its normal flowering season; it has been known to flower as late as early December, and as early as mid-February (in the northern hemisphere).


Uses: Decorative, Medicine, Cooking


Recipe: Rosemary Chicken. This rosemary chicken is seared chicken breasts coated in a garlic and herb sauce, then baked to golden brown perfection. An easy dinner option that’s sure to get rave reviews and is perfect for a busy weeknight.



  • 1 ¼ pounds boneless skinless chicken breast

  • 1 tablespoon Olive oil

  • Salt and Pepper to taste

  • 2 teaspoons fresh rosemary leaves minced

  • 3 tablespoons butter melted

  • 1 ¼ teaspoon minced garlic

  • ¼ cup chicken broth

  • 2 tablespoons lemon juice

  • 1 tablespoon chopped fresh parsley

  • Lemons slices and rosemary sprigs

  • Cooking Spray


  1. Preheat the oven to 400 degrees F. Season the chicken breasts generously on both sides with salt and pepper

  2. Heat the olive oil in a large pan over medium high heat. Add the chicken breasts and cook for 3-5 minutes on each side or until browned

  3. Transfer the chicken to a baking dish coated with cooking spray

  4. In a small bowl, mix together the rosemary, butter, garlic, chicken broth and lemon juice. Pour the butter mixture over the chicken

  5. Bake for 25 minutes or until chicken is cooked through. Bake time may vary depending on the thickness of your chicken breasts. The chicken is done when it reads at least 165 degrees F on a meat thermometer.

  6. Spoon the sauce on the bottom of the baking dish over the chicken, then sprinkle with parsley and serve. Garnish with lemon slices and rosemary sprigs if desired.


Description: Sage It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. The common name "sage" is also used for closely related species and cultivars.


Uses: Cooking, Essential Oil


Recipe: Crispy Fried Sage Leaves. If you’re wondering what you can make with sage leaves, these Crispy Fried Sage Leaves are your answer! Make them as a snack or use them to dress up your favorite fall dishes.



  • Whole sage leaves, as many as you like

  • Extra-virgin olive oil, enough to coat entire bottom of skillet

  • Kosher salt, for sprinkling


  1. Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 30 seconds or so for them to crisp up, then remove them with a slotted spoon. Put them on a plate lined with paper towels then transfer them to a serving plate. Sprinkle immediately with salt to taste.

  2. Repeat in batches until all sage leaves are fried.


Description: Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus Rumex).

Sorrel is native to Eurasia and a common plant in grassland habitats. It is often cultivated as a leaf vegetable or herb.


Uses: Cooking


Recipe: Sorrel Soup. Sorrel soup is a classic. Like many early-spring greens, is a tonic after so many months of eating roots and preserved meats. It is very high in Vitamin C and reasonably high in iron.


  • 4 tablespoons unsalted butter, divided

  • 1/2 cup chopped green onions, ramps or other wild onion

  • 4-6 cups of chopped sorrel, packed

  • Salt

  • 3 tablespoons flour

  • 1 quart chicken stock or vegetable stock

  • 2 egg yolks

  • 1/2 cup cream



  1. Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.

  2. While the onions are cooking, pour the stock into another pot and bring to a simmer.

  3. Turn the heat up, add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.

  4. Whisk in the hot stock, stirring constantly. Bring this to a simmer.

  5. To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Add the final tablespoon of butter. Let this cook -- below a simmer -- for 5 minutes. Do not let it boil or the soup will break. Serve at once.

Disclaimer: Information here is provided for educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the medical, dietary, fitness or other professional. Please use your discretion.

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