Living Basil

Basil is popular herb, belonging to the mint family. It is known for its rich and spicy, mildly peppery flavors with a trace of mint and clove.

Basil's aromatic leaves can be used cooked or raw, crushed, minced or dried and added to many international cuisines and fresh salads. Sprigs of fresh basil are used as a garnish and the beautiful flowers are edible and also make a unique accent garnish for salads and side dishes.

Living Watercress

Watercress is a juicy, vivid green, aquatic herb of the mustard family and is most widely used for its pungent leaflets as a peppery salad green or garnish.

Watercress may be used as a garnish, in salads and sandwiches, added to herb butters, dressings, casseroles, soups and sauces for fish, and is also made into refreshing and nourishing teas. It's health-wise constituents include volatile oil, flavonoids, phosphorus, potash, nitrogen, beta-carotene, iodine, folic acid and sulfur (probably accounting for the herb's pungent fragrance). It is particularly rich in iron, calcium, potassium and vitamin C, and it includes many other valuable mineral elements and vitamins.

Living Arugula

Arugula is an aromatic, peppery salad green, related to both the radish and the watercress. Internationally, arugula is also known as rocket, roquette, rugula and rucola.

Arugula is also very low in calories and is a excellent source of vitamins A and C, folate, calcium and magnesium. It can be eaten raw, added to salads with other salad greens, or cooked and served as a side dish. It is excellent sautéed lightly in olive oil or steamed and added to pasta dishes. Arugula can also be made into pesto and served with pasta or potatoes or as an accompaniment to roasted or grilled meats.