Large plant with medium-dark green leaves up to 4" long. Sweeter in taste and flavor, than Genovese.
The leaves and flowers also make flavorful vinegars. Try adding the pink-lavender blooms to white vinegar and they will give it a light onion flavor and a beautiful pink color.
Aromatic plant with bright green leaves that are used fresh in salads or cooked in soups, sauces and chutneys. The dried seeds are used whole or ground as flavoring in both sweet and savory dishes.
Use seeds to flavor pickles and the leaves to brighten salads, soups, omelets and vegetables.
Flat-leaved variety used in salad dressings, poultry, soups and as an ingredient of pesto. Flavor is much more pronounced than that of the more familiar curled type.
Often used in iced tea, hot tea, or on lamb. With the rise in use of essential oils, other uses include calming the digestion or relieving minor sinus discomfort.
Used in sausages, poultry, meat, bread, dressings, vegetables, omelets and stuffing.