Natural, Wholesome Goodness















 

 

 

 

 

 

 

 

HERBS and SPICES
    Herbs/spices add flavor and depth to food.  We use all of the herbs we grow and add no man-made or harmful chemicals to the plants.  Except for the very winter hardy varieties, we grow all of our herbs indoors.
 
    Herbs will be shipped fresh unless you request we dry them for you.  Herbs are dried according to the recommended manufacturer's instructions provided with our commercial dehydrator.  We are also experimenting with a solar food dehydrator and can dry your herbs using that method when requested. 
  • Apple Mint
    • Great for flavoring tea, lemonade, and ice cream!
  • Broadleaf Sage
    • A fantastic herb for just about any cut of pork.
  • Catnip
    • We use our catnip for flavoring our cat treats.  The cats just love it!  It will also impart a mint flavor when steeped with tea.
  • Cilantro/Coriander
    • Try fresh cut cilantro leaves in a salad to liven it up.
  • Cumin
    • Another one of my favorite culinary additives.  I use it on potatoes, eggs, and in my dry rubs.  
  • Epazote
    • Known as "Hierba Santa Maria", it is used in bean dishes to impart a fuller flavor and prevent gas.  Can be dried.
  • German (Winter) Thyme
  • Greek Oregano
    • A "must-have" for Italian cooking.  I use oregano almost as much as garlic in my dishes.
  • Lemon Balm
    • Use with mint to flavor your tea.  Imparts a nice lemony flavor to anything.
  • Mammoth Dill
    • Very popular for pickling and for use with fish dishes.
  • Peppermint
    • Candy, cakes, cookies...whenever you want a spicy mint to add some kick to your baking.
  • Purple Basil
    • Has a flavor very similar to Thai Basil.  Great flavor for asian dishes.
  • Rosemary
    • Great with starches - focaccia/pizza dough, potatoes, bread
  • Spearmint
  • Sweet Basil
    • One of my favorite herbs.  It goes especially well with acidic foods like tomato dishes.
 

 
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Antelope Acres Farm LLC  Calhan, Colorado 80808
Phone: (719) 541-5192  Email:Webmaster

Last revision: February 21, 2014