All of these herbs are everlasting, meaning they will continue to grow in your Verde Nibble or Graze year after year, after year. They can all be easily dried and stored for seasoning, or used fresh. These herbs are packed with nutrients and make your most basic dishes delicious!
Greek Oregano (certified organic)
Greek Oregano (certified organic)Greek oregano offers the best, most pungently flavoured oregano leaves for cooking. Plants are very hardy and impart a wonderful wild mountain aroma, cascading down your VeredeGarden with their tiny white or pink flowers. Oregano is a slow starter, so be patient, but it's one of those plants that can last forever. Oregano is one of the best herbs for drying because it maintains a strong flavour for months after harvest. Pick and dry whole stalks or whole plants – hang them upside down in an airy place out of direct sunlight. Once the plants are completely dry, they can be stored in open plastic bags. Otherwise, pull off the leaves and store them in sealed jars.
Italian Parsley (certified organic)
Italian Parsley (certified organic)Flat, dark-green leaves are deeply cut and have a rich parsley flavour that is great for cooking or in salads. Dark Green Italian Organic Parsley Seeds are easy to grow. This variety holds flavour better than the curly kind when dried. As a member of the Apiacea family, its umbelliferous flowers are highly attractive.
Sage (certified organic)
Sage (certified organic)The wonderfully aromatic, silvery-green leaves of sage bring a potent savoury accent to stews, soups, salads, and traditional stuffing. Harvest half of the plant before the purple flowers, and dry the leaves in an airy spot away from direct sunlight. After flowering, cut back by a third to get a burst of fresh new leaves.