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Fall Foods: Chicken Apple Sausage Stew with Fennel

Despite the warm weather we've had the past few days here in New York, I'm still craving the flavors of fall.  With fennel and bell peppers being in season, and with fennel being one of my favorite vegetables to use, they were a natural first choice to pair with sweet chicken and apple sausage.

The reason why this particular stew is great for a warm Autumn day like the ones we've been having is because it is quick cooking. Typically, a stew is made by slowly simmering a tough cut of meat with vegetables and plenty of liquid until it is tender. Here, I used precooked chicken sausage, making the hours of stewing in liquid unnecessary.

For this, I went with a sweet chicken and apple sausage and paired it with fennel and sweet red bell peppers. Instead of using wine or stock to deglaze the pan after sautéing the vegetables and browning the sausage, I used hard apple cider to compliment the flavors of the sausage, though you can certainly use whatever you have on hand. As for the sausage, if you can't find the particular flavor that I used, then sweet Italian sausage may be a suitable substitute, but I do suggest seeking it out.

I served this quick stew over brown rice, with a simple mixed greens salad with sliced Fuji apples, crumbled gorgonzola, and a salad dressing with cider vinegar, Dijon mustard, and olive oil.

Chicken Apple Sausage Stew with Fennel

Ingredients - Serves 6:

1 ½ lbs chicken apple sausage, sliced on the bias into ½ inch thick chunks

Olive oil

3 cloves garlic, minced

2 small yellow onions, halved and sliced

2 medium fennel bulbs, stalks removed, cut in half and sliced into ½ inch slices, fronds reserved for garnish

2 red bell peppers, ribs and seeds removed, cut into strips

Generous pinch of red pepper flakes

1 tsp fennel seeds

½ cup hard apple cider

1 cup broth, or enough to cover

1 can cannellini beans, drained and rinsed

1 bay leaf

Juice of ½ a lemon

Salt and pepper, to taste

Directions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté onion and garlic for 2 minutes, then add in fennel. Sauté for 3 minutes more then add in red bell pepper, season with salt and pepper, and sauté for 2 minutes. Remove to a plate.

2. If necessary, add a little more olive oil to the pan and increase heat to high. Add in sausage, working in batches if necessary, until browned. Remove to a plate.

3. Reduce heat to medium and add in cider. Deglaze the pan, scraping up any browned bits. Then, add in sausage, broth, bay leaf, fennel seeds, red pepper flakes, and salt and pepper, to taste. Bring to a boil, reduce to a simmer, cover and cook for 10 minutes.

4. After 10 minutes, add vegetables back in and beans and simmer, uncovered, for about 7-10 minutes more, or until vegetables are just tender, beans are cooked through and liquid has reduced a bit. Squeeze juice of half a lemon over everything, and taste for seasoning; add in more salt and pepper, if necessary. Remove bay leaf and serve stew over hot rice. Garnish with fennel fronds.

 

By: Jessica Verderame

Read more recipes at www.allmediany.com

 

About the Author

Jessica Verderame is a senior staff writer at AllMediaNY.com.

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Frontier Herb 34138 Parsley Leaf Flakes $29.09 FRONTIER HERB 1x PARSLEY LEAF FLAKES. With a bright green color and a mild fresh flavor Parsley is a musthave for the pantry. Use it to flavor soups vegetables sauces dressings eggs and any potato dishes.:. (Note: This product description is informational only. Always check the actual product label in your possession for the most accurate ingredient information before use. For any health or dietary related matter always consult your doctor before use.)

Parsley Leaf Flakes Cert. Organic (Petroselinum crispum) 0.5 oz: C $2.77 Organic Parsley Leaf Flakes in a stand-up, resealable spice pouch. Parsely, 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 béarnaise. 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.' 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' 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 of the infusion, 2 to 4 fluid ounces, 3 or 4 times a day.' American Materia Medica, 1919 (Ellingwood): 'An infusion

Basil Leaf Flakes Domestic (Ocimum basilicum), 25 lb box: K $353.82 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 the closely related Indian Sacred Basil (O. sanctum = O. tenuiflorum, called tulsi) were buried with them, it would serve as their passport to heaven. 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. 1½ 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 1½ tablespoons Soy sauce 1 tablespoon water 1½ 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 ¼ teaspoon dried red-pepper flakes 3 Cloves Garlic, minced 1½ 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 ½ cup basil.

Basil Leaf Flakes Imported (Ocimum basilicum), 25 lb box: K $181.8 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 the closely related Indian Sacred Basil (O. sanctum = O. tenuiflorum, called tulsi) were buried with them, it would serve as their passport to heaven. 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. 1½ 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 1½ tablespoons Soy sauce 1 tablespoon water 1½ 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 ¼ teaspoon dried red-pepper flakes 3 Cloves Garlic, minced 1½ 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 ½ cup basil.

Basil Leaf Flakes Domestic (Ocimum basilicum) 1 lb: K $16.65 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. 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 the closely related Indian Sacred Basil (O. sanctum = O. tenuiflorum, called tulsi) were buried with them, it would serve as their passport to heaven. 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. 1½ 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 1½ tablespoons Soy sauce 1 tablespoon water 1½ 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 ¼ teaspoon dried red-pepper flakes 3 Cloves Garlic, minced 1½ 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 to

Basil Leaf Flakes Imported (Ocimum basilicum) 1 lb: K $8.55 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. 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 the closely related Indian Sacred Basil (O. sanctum = O. tenuiflorum, called tulsi) were buried with them, it would serve as their passport to heaven. 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. 1½ 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 1½ tablespoons Soy sauce 1 tablespoon water 1½ 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 ¼ teaspoon dried red-pepper flakes 3 Cloves Garlic, minced 1½ 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 to

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Tarragon Leaf Flakes (Artemisia dracunculus) 1 lb: K $31.86 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. An essential part of French cooking, Tarragon is part of the fines herbes mix (along with chives, parsley, and chervil). The leaves of this herb are used in classic French sauces, egg dishes, flavored butters, creamed cheeses, soups and poultry dishes. A popular use is in Tarragon Vinegar, made by adding a sprig of Tarragon to a sterile bottle and covering with boiling white wine vinegar. The delicate aniseed-flavor of tarragon highlights classic beranaise sauce and provides the key flavoring for salad dressings and egg dishes. Long cooking decreases the strength of tarragon's flavor. It is typically added to dishes near the end of cooking or raw. Carrots with Tarragon: Peel and slice carrots ¼ inch thick and boil about 8 small carrots in salted water until soft, about 10 minutes. Drain. Melt a half a stick of butter. Add in a teaspoon or a bit more of dried tarragon (three teaspoons fresh) and a pinch of Kosher salt. Add a splash of Balsamic vinegar and ½ teaspoon honey (you can also use brown sugar, but use 1 teaspoon and melt it into the butter. Toss carrots in flavored butter and serve. Serves 4 Alaskan Scallops Tarragon: http://www.fishermansexpress.com/tarragon.html: 1 lb Alaskan Scallops 2 Tbsp Butter or Margarine ¼ cup sliced Green Onion ¼ tsp dried Tarragon, crushed 1 Tbsp dry White Wine hot cooked Rice Thaw the Scallops. Make sure to cut large Scallops in half. Rinse and pat dry with paper towels. In a skillet heat butter or margarine over medium-high heat. Add the green onion and cook and stir for 1 minute. Then push the onion to one side. Add Scallops and tarragon. Cook onion and scallops for 5 to 6 minutes or until scallops are opaque and most of the liquid has evaporated, stirring frequently. Stir in dry white wine. Serve with hot cooked rice. 2 servings. Quick Tarragon Rolls: http://www.augustachronicle.com/stories/102302/fea_049-5055.000.shtml: 2 ½ cups flour, divided 1 teaspoon salt 1 package rapid-rise yeast 1 tablespoon dried parsley flakes 1 teaspoon dried tarragon 1 teaspoon celery seed 2 tablespoons sugar 2 tablespoons vegetable oil 1 egg 1 cup warm water Heat oven to 375 degrees. Combine 1½ cups flour with the remaining dry ingredients. Add the oil, egg and warm water and beat on low speed with an electric mixer for 30 seconds. Beat on high 3 minutes. Stir in remaining 1 cup of flour. Cover and let rise 15 minutes. Spray muffin tins with nonstick spray and spoon in the batter, filling ½ full. Let rise in a warm place until double, about 15 to 30 minutes. Bake rolls for 10 to 12 minutes, until puffed and lightly browned on top. Remove from muffin tins and serve. Makes 8 to 12 rolls. Creamy Tarragon Sauce: http://homecooking.about.com/library/archive/blmisc22.htm: 'Great for dipping shrimp or chunks of chicken and beef.' ¼ cup bu

Tarragon Leaf Flakes (Artemisia dracunculus), 25 lb box: K $676.35 An essential part of French cooking, Tarragon is part of the fines herbes mix (along with chives, parsley, and chervil). The leaves of this herb are used in classic French sauces, egg dishes, flavored butters, creamed cheeses, soups and poultry dishes. A popular use is in Tarragon Vinegar, made by adding a sprig of Tarragon to a sterile bottle and covering with boiling white wine vinegar. The delicate aniseed-flavor of tarragon highlights classic beranaise sauce and provides the key flavoring for salad dressings and egg dishes. Long cooking decreases the strength of tarragon's flavor. It is typically added to dishes near the end of cooking or raw. Carrots with Tarragon: Peel and slice carrots ¼ inch thick and boil about 8 small carrots in salted water until soft, about 10 minutes. Drain. Melt a half a stick of butter. Add in a teaspoon or a bit more of dried tarragon (three teaspoons fresh) and a pinch of Kosher salt. Add a splash of Balsamic vinegar and ½ teaspoon honey (you can also use brown sugar, but use 1 teaspoon and melt it into the butter. Toss carrots in flavored butter and serve. Serves 4 Alaskan Scallops Tarragon: http://www.fishermansexpress.com/tarragon.html: 1 lb Alaskan Scallops 2 Tbsp Butter or Margarine ¼ cup sliced Green Onion ¼ tsp dried Tarragon, crushed 1 Tbsp dry White Wine hot cooked Rice Thaw the Scallops. Make sure to cut large Scallops in half. Rinse and pat dry with paper towels. In a skillet heat butter or margarine over medium-high heat. Add the green onion and cook and stir for 1 minute. Then push the onion to one side. Add Scallops and tarragon. Cook onion and scallops for 5 to 6 minutes or until scallops are opaque and most of the liquid has evaporated, stirring frequently. Stir in dry white wine. Serve with hot cooked rice. 2 servings. Quick Tarragon Rolls: http://www.augustachronicle.com/stories/102302/fea_049-5055.000.shtml: 2 ½ cups flour, divided 1 teaspoon salt 1 package rapid-rise yeast 1 tablespoon dried parsley flakes 1 teaspoon dried tarragon 1 teaspoon celery seed 2 tablespoons sugar 2 tablespoons vegetable oil 1 egg 1 cup warm water Heat oven to 375 degrees. Combine 1½ cups flour with the remaining dry ingredients. Add the oil, egg and warm water and beat on low speed with an electric mixer for 30 seconds. Beat on high 3 minutes. Stir in remaining 1 cup of flour. Cover and let rise 15 minutes. Spray muffin tins with nonstick spray and spoon in the batter, filling ½ full. Let rise in a warm place until double, about 15 to 30 minutes. Bake rolls for 10 to 12 minutes, until puffed and lightly browned on top. Remove from muffin tins and serve. Makes 8 to 12 rolls. Creamy Tarragon Sauce: http://homecooking.about.com/library/archive/blmisc22.htm: 'Great for dipping shrimp or chunks of chicken and beef.' ¼ cup butter or margarine 1 tablespoon all-purpose flour 1 cup milk ½ cup sour cream 1 teaspoon dried tarrago

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Coriander Leaf Flakes (Coriandrum sativum; Cilantro), 25 lb box: K $455.4 Native to the Mediterranean and Middle East regions, coriander is cultivated in Europe, Indochina, North Africa, and the United States. Coriander’s delicate young leaves are widely used to flavour salads, sausages, curries, pastries, liqueurs, and confectionery. Records of the use of coriander date to 5000 BC. The Romans used it to flavour bread. Coriander leaves are essential in Thailand for green curry paste. In Vietnam and Southern China, Coriander is used the way the West uses parsley, as a topping for innumerable dishes. Like parsely, Coriander is best uncooked or only lighly cooked. Zhoug, a Yemeni spice paste used as a relish, bread dip and condiment, makes heavy use of Coriander leaves and fruit, as well as chiles, garlic, cardamom black pepper, cumin, lemon juice and olive oil. Mexican salsas benefit from coriander, as do many Latin American dishes.

Celery Stalk & Leaf Flakes, 25 lb box: K $368.1 Great for soups and sauces.

Marjoram Leaf Flakes (Origanum marjorana), 25 lb box: K $180 Sweet Marjoram is an Old World perennial aromatic herb of the mint family, cultivated in gardens for flavoring of various kinds of recipes. The closely related European pot, or wild, marjoram (Origanum vulgare) has similar uses and is the spice usually sold as oregano, although other species may be called oregano. The generic names Marjorana and Origanum are frequently interchanged. Dried marjoram and thyme are called the 'sausage herbs,' and are extensively used throughout Europe. Marjoram and bay leaves are combined in innumerable meat and vegetable dishes. Marjoram exhibits germicidal activity in lab tests, and was formerly used as a mild antiseptic. The dried leaves and flowers are considered medicinal, as is Marjoram oil. Infuse as a tea for colds and headaches. Add a decoction to bath water as a relaxant. Use in potpourri and scented pillows. The tops yield origanum oil, once used medicinally but more recently for perfuming soaps. Grieve's classic 'A Modern Herbal': 'The medicinal qualities of the oil extracted from Sweet Marjoram are similar to that of the Wild Marjoram. 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. An infusion made from the fresh plant will relieve nervous headache, by virtue of the camphoraceous principle contained in the oil.'

Parsley Leaf Flakes (Petroselinum crispum), 22 lb box: K $347.85 This is Frontier's economical 22 lb. bulk pack. That is, twenty-two pounds packed in a heavy duty plastic bag within a sturdy cardboard box. Parsely, 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 béarnaise. 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, ½ to 1 drachm. Fluid extract seeds, ½ 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 hav

Parsley Leaf Flakes (Petroselinum crispum) 1 lb: C $12.33 This is Starwest's nitrogen-flushed double wall silverfoil pack. Parsely, 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 béarnaise. 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, ½ to 1 drachm. Fluid extract seeds, ½ 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....

Coriander Leaf Flakes (Coriandrum sativum; Cilantro) 1 lb: K $21.42 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Native to the Mediterranean and Middle East regions, coriander is cultivated in Europe, Indochina, North Africa, and the United States. Coriander’s delicate young leaves are widely used to flavour salads, sausages, curries, pastries, liqueurs, and confectionery. Records of the use of coriander date to 5000 BC. The Romans used it to flavour bread. Coriander leaves are essential in Thailand for green curry paste. In Vietnam and Southern China, Coriander is used the way the West uses parsley, as a topping for innumerable dishes. Like parsely, Coriander is best uncooked or only lighly cooked. Zhoug, a Yemeni spice paste used as a relish, bread dip and condiment, makes heavy use of Coriander leaves and fruit, as well as chiles, garlic, cardamom black pepper, cumin, lemon juice and olive oil. Mexican salsas benefit from coriander, as do many Latin American dishes.

Parsley Leaf Flakes Cert. Organic (Petroselinum crispum) 1 lb: C $15.45 This is Starwest's nitrogen-flushed double wall silverfoil pack. Parsely, 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 béarnaise. 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.' 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' 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 of the infusion, 2 to 4 fluid ounces, 3 or 4 times a day.' American Materia Medica, 1919 (Ellingwood): 'An infus

Marjoram Leaf Flakes (Origanum marjorana) 1 lb: K $8.46 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Sweet Marjoram is an Old World perennial aromatic herb of the mint family, cultivated in gardens for flavoring of various kinds of recipes. The closely related European pot, or wild, marjoram (Origanum vulgare) has similar uses and is the spice usually sold as oregano, although other species may be called oregano. The generic names Marjorana and Origanum are frequently interchanged. Dried marjoram and thyme are called the 'sausage herbs,' and are extensively used throughout Europe. Marjoram and bay leaves are combined in innumerable meat and vegetable dishes. Marjoram exhibits germicidal activity in lab tests, and was formerly used as a mild antiseptic. The dried leaves and flowers are considered medicinal, as is Marjoram oil. Infuse as a tea for colds and headaches. Add a decoction to bath water as a relaxant. Use in potpourri and scented pillows. The tops yield origanum oil, once used medicinally but more recently for perfuming soaps. Grieve's classic 'A Modern Herbal': 'The medicinal qualities of the oil extracted from Sweet Marjoram are similar to that of the Wild Marjoram. 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. An infusion made from the fresh plant will relieve nervous headache, by virtue of the camphoraceous principle contained in the oil.'

Parsley Leaf Flakes (Petroselinum crispum) 1 lb: K $16.38 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Parsely, 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 béarnaise. 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, ½ to 1 drachm. Fluid extract seeds, ½ 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

Parsley Leaf Flakes Cert. Organic (Petroselinum crispum) 0.24 oz: K $3.32 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Parsely, 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 béarnaise. 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, ½ to 1 drachm. Fluid extract seeds, ½ 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

Parsley Leaf Flakes Cert. Organic 0.26 oz Bottle: K $3.59 No Description available

Celery Stalk & Leaf Flakes (Apium graveolens) 1 lb: K $17.32 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Great for soups and sauces.

Parsley Leaf Flakes (Petroselinum crispum) 0.25 oz: K $2.69 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Parsely, 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 béarnaise. 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, ½ to 1 drachm. Fluid extract seeds, ½ 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

Parsley Leaf Flakes Cert. Organic (Petroselinum crispum) 1 lb: K $22.5 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Parsely, 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 béarnaise. 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, ½ to 1 drachm. Fluid extract seeds, ½ 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 th

Celery Leaf Flakes Cert. Organic (Apium graveolens) 1 lb: K $27.9 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Great for soups and sauces.

Parsley Leaf Flakes Cert. Organic (Petroselinum crispum) 0.07 oz: K $1.88 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 béarnaise. 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, ½ to 1 drachm. Fluid extract seeds, ½ 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

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Bran Flakes (Intro) $6 Bran Flakes (Intro) - Parry Gripp

Basil Leaf Flakes Cert. Organic (Ocimum basilicum) 0.39 oz Pouch: K $2.71 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 the closely related Indian Sacred Basil (O. sanctum = O. tenuiflorum, called tulsi) were buried with them, it would serve as their passport to heaven. 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. 1½ 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 1½ tablespoons Soy sauce 1 tablespoon water 1½ 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 ¼ teaspoon dried red-pepper flakes 3 Cloves Garlic, minced 1½ 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 ½ cup basil.

Tarragon Leaf Flakes Cert. Organic (Artemisia dracunculus) 0.48 oz Pouch: K $2.85 An essential part of French cooking, Tarragon is part of the fines herbes mix (along with chives, parsley, and chervil). The leaves of this herb are used in classic French sauces, egg dishes, flavored butters, creamed cheeses, soups and poultry dishes. A popular use is in Tarragon Vinegar, made by adding a sprig of Tarragon to a sterile bottle and covering with boiling white wine vinegar. The delicate aniseed-flavor of tarragon highlights classic beranaise sauce and provides the key flavoring for salad dressings and egg dishes. Long cooking decreases the strength of tarragon's flavor. It is typically added to dishes near the end of cooking or raw. Carrots with Tarragon: Peel and slice carrots ¼ inch thick and boil about 8 small carrots in salted water until soft, about 10 minutes. Drain. Melt a half a stick of butter. Add in a teaspoon or a bit more of dried tarragon (three teaspoons fresh) and a pinch of Kosher salt. Add a splash of Balsamic vinegar and ½ teaspoon honey (you can also use brown sugar, but use 1 teaspoon and melt it into the butter. Toss carrots in flavored butter and serve. Serves 4 Alaskan Scallops Tarragon: http://www.fishermansexpress.com/tarragon.html: 1 lb Alaskan Scallops 2 Tbsp Butter or Margarine ¼ cup sliced Green Onion ¼ tsp dried Tarragon, crushed 1 Tbsp dry White Wine hot cooked Rice Thaw the Scallops. Make sure to cut large Scallops in half. Rinse and pat dry with paper towels. In a skillet heat butter or margarine over medium-high heat. Add the green onion and cook and stir for 1 minute. Then push the onion to one side. Add Scallops and tarragon. Cook onion and scallops for 5 to 6 minutes or until scallops are opaque and most of the liquid has evaporated, stirring frequently. Stir in dry white wine. Serve with hot cooked rice. 2 servings. Quick Tarragon Rolls: http://www.augustachronicle.com/stories/102302/fea_049-5055.000.shtml: 2 ½ cups flour, divided 1 teaspoon salt 1 package rapid-rise yeast 1 tablespoon dried parsley flakes 1 teaspoon dried tarragon 1 teaspoon celery seed 2 tablespoons sugar 2 tablespoons vegetable oil 1 egg 1 cup warm water Heat oven to 375 degrees. Combine 1½ cups flour with the remaining dry ingredients. Add the oil, egg and warm water and beat on low speed with an electric mixer for 30 seconds. Beat on high 3 minutes. Stir in remaining 1 cup of flour. Cover and let rise 15 minutes. Spray muffin tins with nonstick spray and spoon in the batter, filling ½ full. Let rise in a warm place until double, about 15 to 30 minutes. Bake rolls for 10 to 12 minutes, until puffed and lightly browned on top. Remove from muffin tins and serve. Makes 8 to 12 rolls. Creamy Tarragon Sauce: http://homecooking.about.com/library/archive/blmisc22.htm: 'Great for dipping shrimp or chunks of chicken and beef.' ¼ cup butter or margarine 1 tablespoon all-purpose flour 1 cup milk ½ cup sour cream 1 teaspoon dried tarragon 1 teas