Bright Star Herb

Dried Lemongrass

Dried Lemongrass

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Lemongrass ? Size starting from (1 & 2 & 3 & 4 & 5 & 7 cm) ? Lemon Tea ? Lemongrass Powder

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Dried Dill

Dill, (Anthum Graveolens), is native to the Mediterranean area and southern Russia. Dill is a hardy annual, and sometimes is grown as a biennial. Dill is commonly used as a seasoning for soups, fish, and pickles. Its aromatic leaves, seeds, flowers, and stems can also be used to flavour cabbage, vinegars, butter, apple pie, cakes, and bread. Dill should be direct-seeded in spring about 10 inches apart. Since dill has long tap roots, it should not be transplanted. Fresh leaves should be harvested before flowering begins. Harvest seeds as soon as seed heads are brown and dry.

Dried Marjoram

The name (Origanum) is derived from two Greek words, oros (mountain) and ganos (joy), in allusion to the gay appearance these plants give to the hillsides on which they grow. Similar to tarragon (botanically not related), it is a spice which on one hand needs a warm climate to develop its specific aroma, but on the other hand loses some fragrance when dried. Despite these deficiencies, it is a well-established culinary herb in Central Europe.

Dried marjoram is extremely important in industrial food processing and is much used, together with thyme, in spice mixtures for the production of sausages; in Germany, where a great variety of sausages is produced, it is thus called Wurstkraut sausage herb. Furthermore, application of marjoram to boiled or fried liver is somewhat classical. Marjoram may be effectively combined with bay leaves; furthermore, it goes well with small amounts of black pepper or juniper. Combinations of the last type are well suited to ragouts, particularly venison.

Tea bag

we have all the tea page products like(mint, Chamomile, Anise … etc.)

Coriander

Coriander, (Coriandrum sativum), feathery annual plant of the parsley family (Apiaceae), parts of which are used as both an herb and a spice. Native to the Mediterranean and Middle East regions, the plant is widely cultivated in many places worldwide for its culinary uses. Its dry fruits and seeds, which are also known as coriander, are used to flavour many foods, particularly sausages, curries, Scandinavian pastries, liqueurs, and confectionery, such as English comfits. Its delicate young leaves, known as cilantro, are widely used in Latin American, Indian, and Chinese dishes.

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