Non-irradiated Known as the 'royal herb' to the ancient Greeks, the botanical name is derived from the Greek 'to be fragrant.' In India, Hindus believed that if a leaf of basil were buried with them, it would serve as their passport to heaven. 'Tulsi' is as widely used in Indian cuisine as in Italian. Basil, widely grown as a kitchen herb, is used fresh or dried to flavour meats, fish, salads, pizza, soup and sauces. The dried leaves have a fragrant aroma faintly reminiscent of anise, and a warm, sweet, aromatic, mildly pungent flavour. Tea made from basil leaves is a stimulant. Basil tea is used for nausea and gas pains. Tea made with basil and peppercorns is a folk remedy to reduce fever. Since the delicate aroma of basil is quickly destroyed by cooking, basil leaves are frequently sprinkled over cold or warm dishes before serving. Capri Salad Capriccio Caprese For 6 persons: 4 ripe tomatoes - 1 lb. 1? oz. Mozzarella cheese - 2 tsp. finely chopped capers - 6 tbsp. olive oil - salt - 1 tbsp. vinegar - 10 basil leaves. Cut the tomatoes into fairly thin slices and the Mozzarella cheese into slices that are slightly thinner. Arrange the slices, alternating tomatoes and Mozzarella, on a serving dish. Prepare a sauce by blending oil, salt, vinegar and chopped capers. Pour over the tomatoes and cheese and garnish with basil leaves. Pesto Sauce: Place in a food processor 2 cups basil leaves, lightly packed, 2 garlic cloves, minced, 2 tablespoons parsley sprigs, and process until fine. Add 3 tablespoons olive oil, 2 tablespoons grated Parmiggiano-Reggiano cheese, 2 tablespoons pine nuts, and dash salt and pepper, and whir to blend. Pesto is usually served with pasta. Besides tasting excellent, pesto is also efficient in conserving basil, even without deep-freezer (although it does keep better frozen). Thai Chicken with Basil 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces 2 tablespoons Asian fish sauce 1? tablespoons Soy sauce 1 tablespoon water 1? teaspoons Sugar 2 tablespoons cooking oil 1 large onion, cut into thin slices 3 fresh red Chiles, seeds and ribs removed, cut into thin slices, or ? teaspoon dried red-pepper flakes 3 Cloves Garlic, minced 1? cups lightly packed Basil leaves In a medium bowl, combine the chicken with the fish sauce, Soy sauce, water, and sugar. In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the Chiles and garlic; cook, stirring, 30 seconds longer. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining ? cup basil.

Parsley, of course, is essential as a garnish and spice in innumerable recipes and sauces. Chopped parsley and garlic in olive oil are a Mediterranean standard. French fines herbes uses parsley, as does sauce b?arnaise. Parsely smells best uncooked or quick fried in olive oil. But bouquet garni, a parsely-rich herb bundle cooked in soups, sauces or stews, is immersed in the dish for as long as it is cooked. Lebanese hummus, baba ganoush and tabbouleh make good use of parsley. Grieve's classic 'A Modern Herbal': 'The uses of Parsley are many and are by no means restricted to the culinary sphere. The most familiar employment of the leaves in their fresh state is, of course, finely-chopped, as a flavouring to sauces, soups, stuffings, rissoles, minces, etc., and also sprinkled over vegetables or salads. The leaves are extensively cultivated, not only for sending to market fresh, but also for the purpose of being dried and powdered as a culinary flavouring in winter, when only a limited supply of fresh Parsley is obtainable.' 'In addition to the leaves, the stems are also dried and powdered, both as a culinary colouring and for dyeingg purposes. There is a market for the seeds to supply nurserymen, etc., and the roots of the turnip-rooted variety are used as a vegetable and flavouring.' 'Medicinally, the two-year-old roots are employed, also the leaves, dried, for making Parsley Tea, and the seeds, for the extraction of an oil called Apiol, which is of considerable curative value.' 'Preparations and Dosages: Fluid extract root, ? to 1 drachm. Fluid extract seeds, ? to 1 drachm. Apiol (oil), 5 to 15 drops in capsule.' The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends 'Parsley, consisting of the fresh or dried plant and] Parsley root, consisting of the dried root' for 'flushing out the efferent urinary tract in disorders of the same and in prevention and treatment of kidney gravel.' 'Contraindications: Pregnancy inflammatory kidney conditions. Precautions: Irrigation therapy (flushing out treatment) should not be carried out in the case of edema caused by impaired heart or kidney function. Side Effects: Occasional allergic skin or mucous membrane reactions have been reported.' 'Daily dose: 6 g of the prepared drug. Mode of Administration: The crushed drug for infusions as well as other galenical preparations with a comparably small proportion of essential oil to be taken orally.' King's 1898 Dispensatory: 'Diuretic, relieving urinary irritation. Very useful in dropsy, especially that following scarlatina, and other exanthematous diseases. Also used in retention of urine, strangury, and gonorrhoea.' 'Parsley seeds have a powerful odor, somewhat like that of turpentine, and a spicy, pungent taste, and have been used as a carminative, and for the same purpose as the root.... The oil is efficient as a diuretic, in doses of 3 or 4 drops a day dose

Sweet-smelling Rosemary is a traditional meat preservative. As Rosemary doesn't lose its flavor by long cooking, it is popular in meat dishes, soups, stews, souffles and breads. Rosemary is used in the French herbes de Proven?e and bouquet garni, and to flavor vinegar. It is, however, quite strong, and must not be overused. Rosemary?s traditional role in herbal medicine is confirmed by modern research. Eucalyptol (cineole) is a potent antibacterial that relaxes the lung's smooth muscles. Carnosol inhibits cancer formation. Rosmarinic acid is only one of Rosemary's many proven antioxidants. This, of course, explains its traditional role in meat and food preservation. 'Antioxidant' also helps to explain Rosemary's traditional use for headache and depression. Rosemary's memory enhancing properties have long been appreciated. The neurotransmitter acetylcholine, an important element of memory, seems to be protected from breakdown by Rosemary. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Rosemary leaf for 'Internal: Dyspeptic complaints. External: Supportive therapy for rheumatic diseases, circulatory problems.' 'Daily dosage: 4 - 6 g of herb; 10 - 20 drops of essential oil;* equivalent preparations. External: 50 g of herb for one full bath; 6 - 10 percent essential oil in semi-solid and liquid preparations; equivalent preparations. Mode of Administration: Cut drug for infusions, powder, dry extracts and other galenical preparations for internal and external use. 'Actions: Experimental: Antispasmodic on gall passages and small intestines; Positive inotropic; Increases flow through the coronary artery. In humans: Skin irritating; Stimulates increased blood supply (external use).' *One must be careful in using essential oils ? they are so concentrated that they are easy to overuse to unsafe levels. Animal tests have demonstrated Rosemary?s ability to control spasms in the gallbladder and upper intestine, improve the flow of blood to the heart, and strengthen the action of the heart muscle. This has a toning and calming effect on the digestion, especially where psychological tension is present. Grieve's classic 'A Modern Herbal': 'Tonic, astringent, diaphoretic, stimulant. Oil of Rosemary has the carminative properties of other volatile oils and is an excellent stomachic and nervine, curing many cases of headache.' 'It is employed principally, externally, as spiritus Rosmarini, in hair-lotions, for its odour and effect in stimulating the hair-bulbs to renewed activity and preventing premature baldness.' 'An infusion of the dried plant (both leaves and flowers) combined with borax and used when cold, makes one of the best hairwashes known. It forms an effectual remedy for the prevention of scurf and dandruff.' 'The oil is also used externally as a rubefacient and is added to liniments as a fragrant stimulant. Hungary water, for outward

Thyme is basic to all European cuisines. It is used for everything from thyme honey, butter, jelly, vinegars, vegetables, soups to meat and poultry. Thyme gives subtle, pleasing flavor to almost any savory dish, and is particularly nice when cooked slowly. Thyme is one of the key ingredients in bouquet garni, Herbs de Provence and Fines Herbes. In Britain, thyme is the most popular culinary herb besides mint. In Central Europe, Thyme is most used for soups, fish, meat, poultry and eggs. Thyme, particularly lemon thyme, is a great addition to herbal vinegar. Thyme is often combined with marjoram for sausages and goes well with bay or boldo leaves. Cheese is sometimes flavoured with thyme. The Jordan condiment zahtar contains thyme. The Egyptian meat-spice mix Dukka contains hazelnut, sesame, cumin, coriander, black pepper and thyme. A Louisiana Blackened fish recipe includes thyme, salt, red pepper, white pepper, oregano, garlic and onion powder. The fish is dipped into molten butter, then coated with the spice mix and fried very quickly at high temperature in a heavy skillet, without any further oil. The idea is to brown the spices quickly, not burn them. Thyme is common in Central American cuisine. Jamaica Jerk, the delicious meat spice mix, often contains thyme. Bees adore the herb and make exquisite honey with it ? thyme was planted as ground cover in Mediterranean orchards to lure them into pollinating the fruit trees. In ancient Greece it was strewn in banquet halls as an aphrodisiac, and distilled into ladies' perfume. Thyme is also a significant medicinal herb. The Sumerians used thyme medicinally as far back as 3000 B.C., and it was among the herbs and spices used in ancient Egypt to keep mummies fresh for the afterlife. Thymol, its active ingredient, helps loosen phlegm, combats bronchial spasms, and discourages growth of bacteria. First noted by a German pharmacist in 1725, thymol eventually replaced carbolic acid as a safer, yet effective, antiseptic. Today it's found in such popular over-the-counter products as Listerine mouthwash and Vicks VapoRub. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Thyme for 'Symptoms of bronchitis and whooping cough. Catarrhs of the upper respiratory tracts.' 'Dosage: 1 - 2 g of herb for 1 cup of tea, several times a day as needed; 1 - 2 g fluidextract 1 - 3 times daily; 5 percent infusion for compresses. Mode of Administration: Cut herb, powder, liquid extract or dry extract for infusions and other galenical preparations. Liquid and solid medicinal forms for internal and external application.' 'Combinations with other herbs that have expectorant action could be appropriate. Actions: Bronchoantispasmodic; Expectorant; Antibacterial.' Grieve's classic 'A Modern Herbal': 'Antiseptic, antispasmodic, tonic and carminative.' 'The pounded herb, if given fresh, from 1 to 6 oz. daily, mixed with syrup,

Sweet-smelling Rosemary is a traditional meat preservative. As Rosemary doesn't lose its flavor by long cooking, it is popular in meat dishes, soups, stews, souffles and breads. Rosemary is used in the French herbes de Proven?e and bouquet garni, and to flavor vinegar. It is, however, quite strong, and must not be overused. Rosemary?s traditional role in herbal medicine is confirmed by modern research. Eucalyptol (cineole) is a potent antibacterial that relaxes the lung's smooth muscles. Carnosol inhibits cancer formation. Rosmarinic acid is only one of Rosemary's many proven antioxidants. This, of course, explains its traditional role in meat and food preservation. 'Antioxidant' also helps to explain Rosemary's traditional use for headache and depression. Rosemary's memory enhancing properties have long been appreciated. The neurotransmitter acetylcholine, an important element of memory, seems to be protected from breakdown by Rosemary. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Rosemary leaf for 'Internal: Dyspeptic complaints. External: Supportive therapy for rheumatic diseases, circulatory problems.' 'Daily dosage: 4 - 6 g of herb; 10 - 20 drops of essential oil;* equivalent preparations. External: 50 g of herb for one full bath; 6 - 10 percent essential oil in semi-solid and liquid preparations; equivalent preparations. Mode of Administration: Cut drug for infusions, powder, dry extracts and other galenical preparations for internal and external use. 'Actions: Experimental: Antispasmodic on gall passages and small intestines; Positive inotropic; Increases flow through the coronary artery. In humans: Skin irritating; Stimulates increased blood supply (external use).' *One must be careful in using essential oils ? they are so concentrated that they are easy to overuse to unsafe levels. Animal tests have demonstrated Rosemary?s ability to control spasms in the gallbladder and upper intestine, improve the flow of blood to the heart, and strengthen the action of the heart muscle. This has a toning and calming effect on the digestion, especially where psychological tension is present. Grieve's classic 'A Modern Herbal': 'Tonic, astringent, diaphoretic, stimulant. Oil of Rosemary has the carminative properties of other volatile oils and is an excellent stomachic and nervine, curing many cases of headache.' 'It is employed principally, externally, as spiritus Rosmarini, in hair-lotions, for its odour and effect in stimulating the hair-bulbs to renewed activity and preventing premature baldness.' 'An infusion of the dried plant (both leaves and flowers) combined with borax and used when cold, makes one of the best hairwashes known. It forms an effectual remedy for the prevention of scurf and dandruff.' 'The oil is also used externally as a rubefacient and is added to liniments as a fragrant stimulant. Hungary water, for outward

All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Fennel seeds are a common cooking spice worldwide, popular with fish and curries. Fennel is an element of Chinese five spice powder, and is part of innumerable traditional Mediterranean, Arabic, Iranian, Indian and European recipes. Fennel's sweet earthy taste enhances meat dishes, fish, breads, pickles and vinegar. The herb is also traditional in Chinese, Arab, Indian and Western pharmacopoeias. After meals, fennel seeds are used in several cultures to prevent gas and upset stomach. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Fennel seed for 'Dyspepsias such as mild, spastic gastrointestinal afflictions, fullness, flatulence. Catarrh of the upper respiratory tract. Fennel syrup, fennel honey: catarrh of the upper respiratory tract in children.' 'Side Effects: In individual cases allergic reactions of skin and respiratory tract.' 'Daily dosage: 5 - 7 g herb; 10 - 20 g fennel syrup or honey (Erg. B. 6); 5 - 7.5 g compound fennel tincture; equivalent preparations. Mode of Administration: Crushed or ground seeds for teas, tea-like products, as well as other galenical preparations for internal use. Duration of Administration Fennel preparations should not be used on a prolonged basis (several weeks) without consulting a physician or pharmacist.' 'Actions: Promotes gastrointestinal motility, in higher concentrations acts as an antispasmodic. Experimentally, anethole and fenchone have been shown to have a secretolytic action in the respiratory tract; in the frog, aqueous fennel extracts raise the mucociliary activity of the ciliary epithelium.' The main active constituents, which include the terpenoid anethole, are found in the volatile oil. Anethole and other terpenoids may have mild estrogen-like activity, and inhibit spasms in smooth muscles, such as those in the intestinal tract. Recent studies have found fennel to possess diuretic, choleretic (bile-producing), pain-reducing, fever-reducing, and antimicrobial actions. Fennel was formerly an official drug in the United States and was listed as being used for indigestion and possibly for stimulating milk flow in women. Whole seeds may be chewed or used in tea. Grieve's classic 'A Modern Herbal': 'On account of its aromatic and carminative properties, Fennel fruit is chiefly used medicinally with purgatives to allay their tendency to griping and for this purpose forms one of the ingredients of the well-known compound Liquorice Powder.' 'Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'Gripe Water,' used to correct the flatulence of infants.' 'Volatile oil of Fennel has these properties in concentration. Fennel tea, formerly also employed as a carminative, is

All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Origanum vulgare, European pot, or wild, marjoram, is an Old World perennial aromatic herb of the mint family, cultivated for flavoring. What would a good pizza or spagetti sauce be without oregano? The generic names Marjorana and Origanum are frequently interchanged. Use in potpourri and scented pillows. Infuse as a tea for colds and headaches. Add a decoction to bath water as a relaxant. Oregano, most often combined with basil, is basic to Italian tomato sauces, pizza, fried vegetables and grilled meat. Oregano is an elementally important cooking herb throughout most of the Mediterranean and South America. Grieve''s classic ''A Modern Herbal'': ''Marjoram yields about 2 per cent of a volatile oil which is separated by distillation.... Its properties are stimulant, carminative, diaphoretic and mildly tonic; a useful emmenagogue.'' ''It is so acrid that it has been employed not only as a rubefacient, and often as a liniment, but has also been used as a caustic by farriers. A few drops, put on cotton-wool and placed in the hollow of an aching tooth frequently relieves the pain.'' ''In the commencement of measles, it is useful in producing a gentle perspiration and bringing out the eruption, being given in the form of a warm infusion, which is also valuable in spasms, colic, and to give relief from pain in dyspeptic complaints.'' ''Externally, the dried leaves and tops may be applied in bags as a hot fomentation to painful swellings and rheumatism, as well as for colic.'' ''An infusion made from the fresh plant will relieve nervous headache, by virtue of the camphoraceous principle contained in the oil.'' King''s 1898 Dispensatory: ''Origanum is gently stimulant, tonic, and emmenagogue. A warm infusion produces diaphoresis, and tends to promote menstruation, when recently suppressed from cold. It is sometimes employed externally in fomentation.''

All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Organic dehydrated onion, organic sesame seeds, organic lemon thyme, organic spinach, organic parsley and organic dehydrated garlic.

Medieval cooks who used the leaves root and seed found caraway an easy way to add flavor and zest to plain food and caraway seed cake was traditional feast fare of the farmers. Also a time honored ingredient in love potions the plant was reputed to have power against evil as well. In Elizabethan times caraway seeds were served with roasted apples. They were also popular additions to other baked fruits and cakes and were commonly sprinkled on buttered bread at tea. American colonists are among many who chewed the seeds to freshen their breath after meals. Rye bread lovers are familiar with caraway but it's also delicious in biscuits and crackers spiced seed cake candies cookies cheese pickles apple dishes like pie and applesauce noodle dishes and herb butters. Try caraway seed in creamy soups and sauces and with a variety of vegetables like beets potatoes cauliflower carrots green beans cucumber salads asparagus and creamed onions. Caraway lightens the flavor of heavy meats and is often sprinkled on mutton roast pork liver lamb and stew meat before cooking. These caraway seeds can also be brewed in hot water to make a holistic tea

When it comes to longevity it's hard to beat sesame. Before creating the world the gods drank sesame wine at least according to Assyrian legend. One of the first plants used for its seeds the ancient Egyptians made a flour from it; a tomb drawing of 4000 years ago shows a baker adding sesame seeds to dough. Ancient Greek soldiers also ate sesame seeds to boost their energy while the Romans made a food similar to hummus using sesame and cumin. Both sprinkled sesame seeds on breads and ground it into paste. The Brahmins considered sesame a symbol of good luck and immortality. Sesame seeds add a mild nutty flavor to dishes especially when they are toasted. Middle Eastern and Asian recipes often include sesame seeds for flavor and texture. Other culinary uses of sesame seeds include sesame cooking oil tahini a paste made from the seeds the spread hummus and the Turkish confection halvah.

Use this organic herb to add color and flavor as a finishing touch to almost any dish This parsley has a bright green color and a mild fresh flavor that's used to flavor soups vegetables sauces dressings eggs and all potato dishes. Add directly to your favorite dishes or reconstitute it first by soaking in ice water for 5 to 10 minutes.

The strong fresh lemony flavor of thyme is popular in many European cuisines. The French for example use it liberally in soups stews sauces vinegars and in the blends of bouquet garnis and herbes de Provence. They also pair it with fish meat and poultry. In Jordan it is used in a condiment called zahtar and in Egypt it is also used to flavor meat. In Creole cooking it flavors blackened meat and fish and in Central American cuisine it's often used to make jerky. You'll also find thyme in sausages and cheese. Use thyme to enhance marinades for chicken and fish in herb butters and cottage cheese. Add it to egg and cheese dishes like quiche frittatas and omelets to white sauces and vegetable casseroles. It's delicious in salads like carrot salad or warm potato salad soups and salad dressings. Thyme is a fairly potent seasoning so begin with just a pinch or two then add to taste. Be sure to add it early on in your cooking so that the flavor has time to develop and meld with other ingredients. By the way thyme gets along well with many other spices. It's distinctive enough to hold its own yet easy going enough to let the others have their say in a dish too.