Red/Black/Orange Carrots (Daucus carota)
Cut the tops off, brush off any soil. Store them in a cool place (the refrigerator crisper drawer or lowest shelf) in an open container. They need to be kept moist to stay crisp, so wrap them in a damp towel.
Horseradish (Armoracia rusticana)
Horseradish (Armoracia rusticana, Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment.
Tarragon
Type – Fresh, dried, pickled, herb leaf.
Characteristics – Delicate green herb that is both mint & liquor ice-like. Small oblong leaf.
Used in – Bearnaise sauce, Tarragon vinegar, chicken, fish, salads, dressings, eggs.
Paprika
Type – Ground Spice.
Characteristics – Ground from the dried sweet red pepper. Spanish: Bright & Mild. Hungarian: Dark & more pungent.
Used in – Fish, seafood, meats, salads, sauces, dressings, garnish etc
Parsley
Type – Fresh leaf herb in bunches. Dried.
Characteristics – Green leaf, curly or flat, With delicate sweet flavour. Is an excellent source of vitamin C.
Used in – Garnish, fried, stews, sauces, salads, vegetables, potatoes.
Pepper
Type – Whole as peppercorns / black, white or green cracked/fine ground or powder.
Characteristics – Small hard berry. Black Pepper: Pungent, aromatic. White Pepper: Made after removing the black outer covering which is milder. Adds a sharp tang to all foods. Gree: PAcked in mild brine.
Used in – Widely used in many food dishes.
Rosemary
Type – Whole leaf herb, fresh or dried.
Characteristics – Light green leaf resembling pine needles. Very aromatic. Once grown, very healthy and strong, even in cold weather.
Used in – Lamb, fish, beef, sauces, soups, stews, salads and marinades.
Navel Orange
Specifications
Fresh Navel Orange Class A
Size: 44/48/56/64/72/80/88/100/113/125
Color: Orange seedless
Shape: Round more juicy
Origin : Pakistan
Sage
Type – Whole rubbed, or ground herb leaf, fresh or dried.
Characteristics – Pungent grey green herb with fuzzy leaves, oblong shape.
Used in – Stuffins, meats, poultry, soups, stews, salads, fish
Savory
Type – Fresh or dried herb leaf.
Characteristics – Fragrant herb of the mint family. Available in Summar Savory or Winter Savory, Summer Savory is preferred more.
Used in – Salads, eggs, vegetables, stuffings, soups, meats, fish, sauces
