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Harvest and Harmony Organic Herbs

USDA Certified Organic Basil Herb Basil, Genovese

Leaves have a familiar sweet scent.  Never make a tomato dish without a few fresh leaves.

Aroma:  Sweet scent most recognized smell
Culinary:  Great in with any tomato dish and in Pesto.
Medicinal:  Shown to relieve nausea and upset stomach when taken as a tea.  Said to alleviate flatulence
USDA Certified Organic Catnip Herb


An erect perennial that produces small whitish or pinkish flowers. It is strongly scented with a “mint-like” odor. This versatile plant prefers full sun but will tolerate partial shade.

Aroma:  Often used in toys for cats. The scent creates a sniffing, licking, and cheek rubbing reaction.
Medicinal:  Used to create a tea to treat headaches, stomachaches, colic, and sleeplessness.
USDA Certified Organic Chamomile, German

Chamomile, German

Low daisy-like flower that grows 2 – 8 inches tall with narrow, divided leaves; highly aromatic when crushed.

Cosmetic:  The flowers are used to cleanse and soothe the skin.  They are very affective for treating sensitive, dry, chapped skin.
Medicinal:  Used to treat digestive problems since the 1st century AD, it is also valuable for treating pain, indigestion, acidity, gas, gastritis, bloating, and colic.
USDA Certified Organic Chives Onion Herb

Chives, Perlee

Tube shaped leaves with Pink flowers. Oils said to have anti-fungal and insecticide properties.  Nice companion plant in gardens.  Attractive garden border.

Culinary:  Has a delicate onion flavor.  Chop generously on seafood, especially salmon.  Flowers can be gently fried in batter or try scattering the florets on your salad for color and taste.  Flavors are diminished by cooking so sprinkle over foods just before removing from pan.
Medicinal:  Steam from boiled leaves used as a decongestant.
USDA Certified Organic Cilantro Herb


Feathery herb rising up on a few, branched stems. Leaves: at first rounded with toothed edges and large lobes, mature leaves are finely divided, feathery.

Culinary: The leaves are used in the cuisines of Mexican, South American, Chinese, Filipino, North African and East Indies.  Sprinkle some chopped fresh cilantro leaves into soup, tuck inside a roasted chicken or fish; sprinkle chopped leaved over a bowl of chili or into guacamole dip or into salsa. 
USDA Certified Organic Dill Herb


An erect hardy annual of the parsley family. The leaves are thin, wispy and fern like. The plant yields two different herbs: dill seed (the fruit of the plant) and dill weed (the top eight inches of the leaves).

Culinary:  Although necessary for good pickles there are many ways dill can be used. Dill is tasty with eggs and poached fish, especially salmon. Add fresh dill to pasta or marinate chicken in plain yogurt and lots of dill before grilling. Use in potato salad, coleslaw, fresh beets, muffins or hollandaise sauce.
  Medicinal:  Dill seed improves digestion and appetite; sweetens the breath.  The oil kills bacteria and relieves flatulence.
USDA Certified Organic Sweet Marjoran Herb

Marjoram, Sweet

A tender, soft-stemmed perennial (zones 8-10) that grows to 12 inches tall.  Produces oval leaves and tiny pink-lavender flowers with a sweet aroma.

Aroma:  The yellowish oil is extracted by steam distillation and produces a spicy aroma similar to lavender.  It is used to calm emotions caused by outside stimulus and eases respiratory difficulties when inhaled.
Culinary:  One of the three essential herbs for Italian cooking, it works well with meat, fish, soup, and egg and cheese dishes.
  Medicinal:  Used in tea or as a steam inhalant, it has digestive, antispasmodic, carminative, diaphoretic, and diuretic properties.
USDA Certified Organic Mint Peppermint Herb

Mint, Peppermint

A hybrid of the original mint, spearmint; leaves are generally oval, slightly wrinkled in texture, with lightly serrated edges.  A very distinguishable characteristic of mint is the square stems.  Good for container gardens as mint can be invasive in the garden.

Culinary:  Fresh mint leaves are more flavorful than dried, so good to freeze for winter use.  Great in drinks and don't forget to try flowers in tabbouleh or mint ice cream.
Cosmetic:  Mint tea is useful as a moisturizer, often helpful to banish blemishes.  Use blended to make refreshing complexion milk or hair rinse or mouthwash.
  Medicinal:  Physicians have used mint for centuries as a tonic and digestive aid as well as a treatment for colds, cough, and fever.  Mint tea eases colic and lifts depression.
USDA Certified Organic Oregano Greek Herb

Oregano, Greek

Low growing perennial plant.  Flavor is strong, and hotly aromatic, penetrating and slightly bitter.  Gathered as soon as it flowers to avoid large stems.

Culinary:  An important herb in Mediterranean cookery.  Often used dry rather than fresh.  Flavors salad dressings, vegetables and frequently included in dishes with chilies, garlic, onions etc.
Medicinal:  A lotion may be made which will soothe stings and bites.  The infusion is used in coughs and whooping cough.  Do not take as medicine while pregnant.
USDA Certified Organic Parsley Flat Leaf Herb

Parsley, Flat Leaf

Deep green, glossy leaves, with strong flavor.  Flowers are green-yellow in umbels.  Fruit is oval and compressed.

Culinary:  Most often used as a garnish on dinner plates.  Add raw to salads.  Finely chop for soups, sandwiches, fish, and potatoes.  Parsley enhances other flavors when added towards end of cooking time.
Cosmetic:  Infuse leaf as a hair tonic and conditioner.  Add to facial steam for dry skin and minimizing freckles.
  Medicinal:  Chew raw leaves to freshen breath & promote healthy skin.
USDA Certified Organic Rosemary Arp Herb

Rosemary, Arp

A tall, stout shrub growing 4 – 6 feet tall and 4 feet wide in zones 6 – 8. The leathery leaves are long, narrow, and tend to turn in on themselves.  Produces small flowers that are pale blue, white, or pink.

Aroma:  The oil is extracted by steam distillation and has multiple applications in aromatherapy.
Culinary:  The flavor has been described as a cross between sage and lavender with a touch of ginger and camphor.  Great for use with greens, meats, and eggs; excellent with tofu.
Cosmetic:  An ingredient in shampoos and conditioners used to decrease dandruff and works as a tonic to stimulate.
  Medicinal:  A very strong antioxidant.  Used to increase circulation, reduce headaches, and fight both bacterial and fungal infections.
USDA Certified Organic Sage Garden


Rounded shrub-like plant with 1 – 2 inch long oval shaped woolly white leaves.

Culinary:  A very versatile herb for culinary uses.  Fresh leaves are less potent than dried leaves and can be used more extensively.  Compliments oregano, thyme, parsley, and bay leaf.
Cosmetic:  Used to treat oily skin as a deep cleansing mask or a facial steam.  It is a tooth cleaner and can be combined with apricot and banana as a lip balm.

Has the unique property of reducing perspiration.  Has been used to treat fevers and as a gargle for sore throats.  Contains powerful antioxidants and also makes a good digestive remedy.

USDA Certified Organic Thyme Herb

Thyme, English

Slightly pointed leaves ranging from dark green to wooly silver or variegated green.  Highly aromatic with woody stems.

Aroma:  Can be extracted to create essential oil for aroma therapy.  Treats headaches, insomnia, and more.
Culinary:  Versatile seasoning for chicken, seafood, vegetables, and desserts.
Cosmetic:  Used to clear the scalp of dandruff.
  Medicinal: A very strong antioxidant.  Shown to relieve coughs and clear congestion.  Can be used to make a mouthwash to treat sore throats.

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