Export S.G. Israel LTD. offers top quality fresh herbs &
salads from best of Israeli growers. We ship fresh herbs worldwide
with direct air cargo delivery to Europe and USA. Providing clients
with all required standard documentation and certificates, our
company offers wide assortment of fresh herbs and salads for
small, medium and large wholesalers worldwide all year long.
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is commonly used fresh in cooked recipes. In general, it is added at
the last moment, as cooking quickly destroys the flavor. The fresh
herb can be kept for a short time in plastic bags in the
refrigerator, or for a longer period in the freezer, after being
blanched quickly in boiling water. The dried herb also loses most of
its flavor, and what little flavor remains tastes very different,
with a weak coumarin flavor, like hay.
Basil is one of the main ingredients in pesto - a green Italian
oil-and-herb sauce. Its other main ingredients are olive oil,
garlic, and pine nuts. The most commonly used Mediterranean basil
cultivars are "Genovese", "Purple Ruffles", "Mammoth", "Cinnamon",
"Lemon", "Globe", and "African Blue". The Chinese also use fresh or
dried basils in soups and other foods. >
Oregano is an important
culinary herb, used for the flavor of its leaves, which can be more
flavorful when dried than fresh. It has an aromatic, warm and
slightly bitter taste, which can vary in intensity. Good quality
oregano may be strong enough almost to numb the tongue, but the
cultivars adapted to colder climates often have a lesser flavor.
Factors such as climate, seasons and soil composition may affect the
aromatic oils present, and this effect may be greater than the
differences between the various species of plants. Oregano's most
prominent modern use is as the staple herb of Italian-American
cuisine. There, it is most frequently used with roasted, fried or
grilled vegetables, meat and fish.
The leaves are variously
referred to as coriander leaves, fresh coriander, Chinese parsley,
or cilantro (particularly in North America). Fresh coriander leaves,
also known as Chinese parsley or cilantro. The fresh leaves are an
ingredient in many South Asian foods (such as chutneys and salads),
in Chinese dishes, in Mexican cooking, particularly in salsa and
guacamole and as a garnish, and in salads in Russia and other CIS
countries. Chopped coriander leaves are a garnish on Indian dishes
such as dal. As heat diminishes their flavour, coriander leaves are
often used raw or added to the dish immediately before serving. In
Indian and Central Asian recipes, coriander leaves are used in large
amounts and cooked until the flavour diminishes.
Lemongrass is a stalky
plant with a lemony scent that grows in many tropical climates, most
notably in Southeast-Asia. A common ingredient in Thai cooking,
lemongrass provides a zesty lemon flavor and aroma to many Thai
dishes. Lemon juice (or lime) may be substituted for lemongrass in a
pinch, but citrus fruits will not be able to fully replicate its
particular qualities. Lemongrass is also thought to have numerous
health benefits, especially when used in combination with other Thai
spices such as garlic, fresh chillies, and coriander.
Chives are grown for their
leaves, which are used for culinary purposes as a flavoring herb,
and provide a somewhat milder flavour than those of other Allium
species. Chives have a wide variety of culinary uses, such as in
traditional dishes in France and Sweden, among others. They are also
an ingredient of the gräddfil sauce served with the traditional
herring dish served at Swedish midsummer celebrations. The flowers
may also be used to garnish dishes. In Poland, chives are served
with quark cheese. Chives are one of the "fines herbes" of French
cuisine, which also include tarragon, chervil and/or parsley.
It has been long
cultivated in Europe, the leaves being used as a herb, the roots as
a vegetable, and the seeds as a spice, especially in southern
European cuisine. The leaves can be used in salads, or to make soup,
and the roots can be eaten as a vegetable or grated for use in
salads. Its flavor and smell is very similar to celery. Lovage tea
can be applied to wounds as an antiseptic, or drunk to stimulate
digestion. The seeds can be used as a spice, similar to fennel
seeds. In the UK, an alcoholic lovage cordial is traditionally mixed
with brandy in the ratio of 2:1 as a winter drink.
cultivated for its aromatic leaves, either green or dry, for
culinary purposes; the tops are cut as the plants begin to flower
and are dried slowly in the shade. It is often used in herb
combinations such as herbes de Provence and za'atar. The
flowering leaves and tops of marjoram are steam-distilled to produce
an essential oil that is yellowish in color (darkening to brown as
it ages). Leaves - raw or cooked. Sweet marjoram is widely used as a
flavoring for salad dressings, vegetables, legumes and oils. It has
a more delicate flavor than the closely related oregano, and is best
when used fresh and only added towards the end of cooking. The
resembles a blend of thyme, rosemary and sage.
Chard has a slightly
bitter taste and is used in a variety of cultures around the world,
including Arab cuisine. Fresh young chard can be used raw in salads.
Mature chard leaves and stalks are typically cooked (like in
pizzoccheri) or sauteed; their bitterness fades with cooking,
leaving a refined flavor which is more delicate than that of cooked
The leaf, fresh or dried,
is the culinary source of mint. Fresh mint is usually preferred over
dried mint when storage of the mint is not a problem. The leaves
have a warm, fresh, aromatic, sweet flavor with a cool aftertaste.
Mint leaves are used in teas, beverages, jellies, syrups, candies,
and ice creams. In Middle Eastern cuisine, mint is used on lamb
dishes, while in British cuisine and American cuisine, mint sauce
and mint jelly are used. Mint essential oil and menthol are
extensively used as flavorings in breath fresheners, drinks,
antiseptic mouth rinses, toothpaste, chewing gum, desserts, candies
and mint chocolate.
Parsley is widely used in
Middle Eastern, European and American cooking. Curly leaf parsley is
often used as a garnish. In central and eastern Europe and in
western Asia, many dishes are served with fresh green chopped
parsley sprinkled on top. Green parsley is often used as a garnish
on potato dishes (boiled or mashed potatoes), on rice dishes
(risotto or pilaf), on fish, fried chicken, lamb or goose, steaks,
meat or vegetable stews (like beef bourguignon, goulash or chicken
paprikash). In southern & central Europe parsley is part of bouquet
garni, a bundle of fresh herbs used as an ingredient in stocks,
The leaves, both fresh and
dried, are used in traditional Mediterranean cuisine. They have a
bitter, astringent taste and are highly aromatic, which complements
a wide variety of foods. A tisane can be made from the leaves. When
burnt, they give off a mustard-like smell and a smell similar to
burning wood, which can be used to flavor foods while barbecuing.
Rosemary is high in iron, calcium and vitamin B6. Rosemary extract
has been shown to improve the shelf life and heat stability of omega
3-rich oils, which are prone to rancidity.
Salad rocket has a rich,
peppery taste and an exceptionally pungent flavor for a leafy green.
It is frequently used in salads, often mixed with other foliage in a
mesclun. It is also used raw with pasta or meats in northern Italy
and in western Slovenia. In Italy, raw rocket is often added to
pizzas just before the baking period ends or immediately afterwards,
so that it will not wilt in the heat. It is also used cooked in
Puglia, in Southern Italy, to make the pasta dish cavatiéddi, in
which large amounts of coarsely chopped rocket are added to pasta
seasoned with a homemade reduced tomato sauce and pecorino, as well
as in many unpretentious recipes in which it is added, chopped, to
sauces and cooked dishes or in a sauce used a condiment for cold
meats and fish.
The majority of lettuce is
grown for its leaves, although one type is grown for its stem and
one for its seeds, which are made into an oil. Most lettuce is used
in salads, either alone or with other foliage, vegetables, meats and
cheeses. Romaine lettuce is often used for Caesar salads, with a
dressing that includes anchovies and eggs. Lettuce leaves can also
be found in soups, sandwiches and wraps, while the stems are eaten
both raw and cooked. The consumption of lettuce in China developed
differently than in Western countries, due to health risks and
cultural aversion to eating raw leaves. In that country, "salads"
were created from cooked vegetables and served hot or cold. Lettuce
was also used in a larger variety of dishes than in Western
countries, contributing to a range of dishes including bean curd and
meat dishes, soups and stir-frys plain or with other vegetables.
A thin whispy salad green,
related to Chinese cabbage, with a mild mustard flavor. Native to
Japan, this vegetable averages 14" to 16" in height with leaves that
are green and yellow, smooth in texture and somewhat feathery in
shape. It is available as a mature green or as a baby version that
is smaller in size and more tender in texture. As a salad green
mizuna can be steamed, boiled, stir-fried or used to complement
other foliage mixed together for a salad, especially Red Asian
Summer savory is a
traditional popular herb in Atlantic Canada, where it is used in the
same way sage is elsewhere. It is the main flavoring in dressing for
many fowl, mixed with ground pork and other basic ingredients to
create a thick meat dressing known as "cretonade", which is
excellent with turkey, goose and duck. It also is used to make stews
such as fricot, and in meat pies. It is usually available year-round
in local grocery stores in dried form and is used in varying
proportions, sometimes added to recipes in large generous heaping
spoonfuls (such as in cretonade), and sometimes more subtly (as in
beans, for which savory has a natural affinity). Summer savory is a
characteristic ingredient of herbes de Provence, a fairly standard
mixture of dried herbs sold in most French food stores. It is also
widely used as a seasoning for grilled meats and barbecues, as well
as in stews and sauces.
Tarragon is one of the
four fines herbes of French cooking, and is particularly suitable
for chicken, fish and egg dishes. Tarragon is the main flavoring
component of Béarnaise sauce. Fresh, lightly bruised sprigs of
tarragon are steeped in vinegar to produce tarragon vinegar.
Tarragon is used to flavor a popular carbonated soft drink in the
countries of Azerbaijan, Armenia, Georgia and, by extension, Russia,
Ukraine and Kazakhstan. The drink, named Tarhun, is made out of
sugary tarragon concentrate and colored bright green. In Slovenia,
tarragon is used as a spice for a traditional sweet cake called
potica. In Hungary a popular kind of chicken soup is flavored with
Thyme is sold both fresh
and dried. The fresh form is more flavourful, but also less
convenient; storage life is rarely more than a week. While
summer-seasonal, fresh greenhouse thyme is often available year
round. Fresh thyme is commonly sold in bunches of sprigs. Dried
thyme is widely used in Armenia (called Urc) in teas. Depending on
how it is used in a dish, the whole sprig may be used (e.g. in a
bouquet garni), or the leaves removed and the stems discarded.
Usually when a recipe specifies 'bunch' or 'sprig', it means the
whole form; when it specifies spoons it means the leaves. It is
perfectly acceptable to substitute dried for whole thyme.
Fresh and dried dill
leaves are used as herbs, mainly in Germany, Poland, Finland,
Norway, Sweden, the Baltic, in Russia, and in central Asia. Like
caraway, its fernlike leaves are aromatic and are used to flavor
many foods, such as gravlax (cured salmon), borscht and other soups,
and pickles (where the dill flower is sometimes used). Dill is best
when used fresh, as it loses its flavor rapidly if dried; however,
freeze-dried dill leaves preserve their flavor relatively well for a
few months. Dill seed is used as a spice, with a flavor somewhat
similar to caraway, but also resembling that of fresh or dried dill
weed. Dill oil can be extracted from the leaves, stems and seeds of
the plant. Dill is the herb most often added to fish.
Often referred to as the
"gourmet’s parsley", chervil tastes mildly of licorice combined with
pepper imparting certain freshness to a dish. Fresh or dried, it is
a bright green and quite delicate and should be added to a dish at
the end of cooking. Chervil has a tendency to enhance the flavors of
other herbs when used in combinations. The most notable case is
fines herbes, the French blend of at least three herbs, ground fine,
where one herb is almost always chervil. A member of the parsley
family, chervil is more delicate and fernlike than the familiar
parsley. It is similar in appearance to parsley, available in curly
to plain varieties. Native to southern Russia and western Asia,
chervil has been known and cultivated in France for centuries.
Iit is the plain
narrow-leafed varieties and the non-flowering broad-leafed varieties
of sage that are used as cooking herbs. It is a common condiment for
Mediterranean dishes, specifically Italian foods. It is generally
used in marinades for meat, fish, pork sausage, lamb and even
vegetables like peas, eggplants, lima beans and carrots. It is the
perfect seasoning for poultry. Interestingly enough, sage is used in
the preparation of English Sage Derby cheese and other soft cheeses.
It is also used as a flavoring in certain biscuits, scones, breads
and other baked foods. Generally sage should be used sparingly as a
culinary herb as it has a very strong flavor that tends to override
everything else. When added in small quantities at the start of
cooking, it pairs up nicely with other cooking herbs, like rosemary,
thyme and oregano.
Salicornia europaea is
highly edible, either cooked or raw. In England, it is one of
several plants known as samphire; the term samphire is believed to
be a corruption of the French name, herbe de Saint-Pierre, which
means "St. Peter's herb". Samphire is usually cooked, either steamed
or microwaved, and then coated in butter or olive oil. Due to its
high salt content, it must be cooked without any salt added, in
plenty of water. It has a hard, stringy core, and after cooking, the
edible flesh is pulled off from the core. This flesh, after cooking,
resembles seaweed in color, and the flavor and texture are like
young spinach stems or asparagus. Samphire is often used as a
suitably maritime accompaniment to fish or seafood.
Sorrel is delicious used
as an herb or as a salad green - its tartness is really refreshing.
A traditional way to enjoy sorrel is cooked into a sauce and served
with fish, lending a lemony flavor without the use of lemon. It's
also great cooked into soups or stews. Baby sorrel foliage can be
tossed into mixed salads. Its use in cooking long predates the
French, with records of its use in ancient Egypt. A good source of
vitamins A and C, some gastronomes claim French sorrel is an aid to
digestion as well as a tasty, tart condiment in food. Other culinary
uses for sorrel include pastries, stews, fried foods and meat pies.
Spinach is often eaten raw
in salads, but rarely mixed with other foliage, and usually according
to a fairly strict recipe of spinach salad which includes bacon and
hard-boiled eggs. It is also eaten cooked as a side dish, either
alone or creamed, and as an ingredient in many French and Italian
dishes, to which it adds an earthy vegetal quality and a subtle
Flora Export S.G. Israel LTD. - fresh cut
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Finland, France, Georgia, Germany, Greece, Hungary, Iceland, Ireland, Italy,
Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, Turkmenistan, Latvia,
Liechtenstein, Lithuania, Ireland Luxembourg, Macedonia, Malta, Moldova, Monaco,
Montenegro, Netherlands, Norway, Poland, Portugal, Romania, Russia, Serbia,
Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey, Ukraine, United Kingdom
and also Africa, Asia, USA & Canada.