• Basil

    Dif­fer­en­ti­at­ing basil in appear­ance, fla­vor and usage.

  • Herb Appeal

    Aro­matic fresh herbs wear a lot of hats dur­ing the hol­i­day sea­son. Pur­posed for culi­nary, orna­men­tal and even some med­i­c­i­nal assign­ments, they add an earthy delight to any party.

    Clas­sic hol­i­day recipes call for pars­ley, sage, rose­mary and thyme. Mint, sage and oregano are cus­tom­ary for roasted meats, poul­try and game.

    In the spirit of cre­at­ing new tra­di­tions, sprigs of mint and stems of rose­mary are found at mimosa bars and on hol­i­day cock­tail stations.

    Short­bread cook­ies and starter appe­tiz­ers sur­prise guests by dec­o­rat­ing morsels using finely chopped green herb leaves and flow­ers. This lends visual appeal and inter­est­ing flavors.

    Cheese plates and party nib­bles ben­e­fit from rose­mary skew­ers as a way to mas­ter fin­ger foods. The ever­green pine-​like, pun­gent herb is a fine addi­tion to rus­tic hol­i­day breads and rolls.
  • Turmeric

    Turmeric is one of the main spices in curry and a close rel­a­tive to gin­ger root.

    Known for its bright yellowish-​orange hue, turmeric is very com­monly used in Indian cui­sine and tra­di­tional ceremonies.

    This root is thought to have orig­i­nated from some­where in the Himalayas. From there, its pop­u­lar­ity grew among many culture’s cuisines and traditions.

    Used as a warm­ing herb in Ayurvedic and Chi­nese tra­di­tions, it is com­monly called on to help reduce damp­ness or cold. Out­side of the edi­ble appli­ca­tions, turmeric is used as a nat­ural dye— the gor­geous and intense color has been trans­ferred onto fab­rics and paintings.