Allspice (Pimenta
dioica) Allspice is a small tree
similar to the bay laurel in size and form. It can be grown quite
well in a container and can be kept as a houseplant or in a
greenhouse. The plant has separate sexes so male and female plants
must be kept in proximity in order for fruits to develop. You
want fruit because true Allspice is the dried, unripened fruit of
this small evergreen tree. The fruit is a pea-sized berry which is
sun dried to a reddish-brown color. Uses: Allspice is one of the
most important ingredients of Caribbean cuisine. But it is also
used in Mexican, Indian, English, and North American cooking and in
seasoning blends such as jerk seasoning, pickling,
sauces, ketchup, jams, pumpkin pie, gravies, roasts, hams, baked
goods, and teas. It is also an ingredient in commercial
sausage preparations and curry powders. It is commonly used in
Great Britain and appears in many dishes, including
cakes. Folklore: For centuries, the
Mayan Indians used Allspice to embalm the bodies of important
leaders. Allspice is also known as Pimiento (Spanish for pepper)
because the berries resemble unripened peppercorns and was one of
the spices Christopher Columbus discovered on the Caribbean Islands
when he asked the native Indians if they harvested black
pepper. |
Basil
(Ocimum) In Greek, basil's name
is basileus, which means 'King'. This indicates its royal position
among all the herbs. They are so sought after because basil offers
such a wide array of flavors and scents; from the licorice
scent of the Thai Siam - to a wildly spicy scent of Spicy Globe -
to top it off with a very sweet fragrance of Nufar or Italian Sweet
basil. No tomato dish should be served without some type of basil
in it. Always place a few leaves of fresh basil in tomato
salad, soup or sauce and you will deservedly receive words of
praise from everyone you serve it to. We offer many different
varieties to choose from: Nufar basil, Sweet
basil, Genovese basil, Cinnamon basil, Purple Ruffles basil, Spicy
Globe basil, Dark Opal basil, Red Rubin basil, Magical Michael
basil, African blue basil, Lemon Dani basil, Lime basil, Thai Siam
basil, and a few more. |
Sweet Bay Tree
Description:
A
broadly conical tree, this species grows up to 40 ft high and 30 ft
wide, but is generally smaller in cultivation. Its glossy, dark
green leaves are smooth and leathery and in Classical times were
used to make the victor’s ‘crown of laurels’. It produces small,
star-shaped, fragrant yellow flowers in late spring to early
summer, followed by small, round, green berries that ripen to dark
purplish black in fall (autumn). This tree is particularly suited
to clipping and shaping
Uses:
Leaves - fresh
or dried. A spicy, aromatic flavoring, bay leaves are commonly used
as a flavoring for soups, stews etc. The leaves can be used fresh
or are harvested in the summer and dried. The flavour of freshly
dried, crushed or shredded leaves is stronger than fresh leaves,
but the leaves should not be stored for longer than a year since
they will then lose their flavour. The dried fruit is used as a
flavoring. The dried leaves are brewed into an herbal tea. The
leaves can also be harvested, dried, and placed into your dresser
drawers to repel spiders.
Culture:
Cool- to
warm-climate plants, they are moderately frost hardy and do best in
sheltered positions in sun or part-shade in fertile, well-drained
soil. They are tolerant of coastal conditions. Propagation is from
seed in fall (autumn) or from cuttings in summer.
USDA
Zone: 7-10 |
