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Herbs

> Arugula

Description:

 Arugula consists of vibrant green leaves attached to a pale creamy green hued stem. The leaves are lobed and can be harvested when young and mild in flavor or when fully mature at 3 or 4 inches in length. Arugula offers an herbaceous, peppery flavor with nuances of nuts and mustard. Leaves allowed to mature too long on the arugula plant will become bitter in taste. The pungent flavor of arugula is due to its high content of sulfur containing compounds known as glucosinolates.ÂÂ

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> Basil Bunch

Description:

 Basil leaves are vibrant green, heart shaped and can be harvested when as petite as half an inch and as large as up to four inches in length. Basil has highly aromatic qualities and flavor profiles; the wide range of distinctive fragrances within its chemical makeup emit notes of citrus, clove, anise and cinnamon, all providing a sensory memory that sets basil apart from other herbs.Â

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> Bay Leaves

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> Chervil Bunch

Description:

 Chervil is a feathery, fern-like herb and a member of the carrot family, Umbelliferae. This family of herbs is classified by aromatic plants with hallow stems. Chervil clearly qualifies as a sensory herb with aromatics of anise and parsley with equivalent nuances of flavors that warm the palate. Once chervil plants mature, they produce small, white, edible flowers that resemble the shape of an umbrella.Â

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> Chive Bunch

Description:

Chives grow in clusters, their blade-like leaves growing straight upward. The green leaves are hollow, and come to a point. Chives can grow up to two feet tall in ideal conditions, and can spread out up to 12 inches around. They have a mild onion flavor, that doesn’t tend to leave a long aftertaste. Chives sport globular spiky, pinkish-purple flowers in the early summer months, which are also edible and share the same mild onion taste. Some varieties of Chives have white and red flowers.

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> Cilantro

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> Cilantro Bunch

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> Cilantro Kilo

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> Curly Parsley

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60 Bunches

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> Dill

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> Dill Bunch

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> Flat Parsley

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60 Bunches

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> Italian Parsley Bunch

Description:

 Italian parsley can be initially distinguished from its curly counterparts by its flat deeper green loosely-toothed leaves. In fact it can be mistaken more readily for cilantro. What makes Italian parsley stand out from other parsleys, though, is its flavor, which can be attributed to its concentration of essential oils. These oils make up the backbone of its fresh peppery, tangy and floral notes. Fresh Italian parsley is preferred to dry, as once dried its flavor and aromatics become nearly faint.Â

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> Kilo Basil

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> Kilo Chervil

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> Kilo Chives

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> Kilo Oregano

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> Kilo Tarragon

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> Kilo Thyme

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> Lemon Thyme

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> Marjoram

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> Mint Bunch

Description:

Mint is grown for its aromatic and flavorful leaves. Oval and serrated, the leaves of mint are indented with veins and come to a point. They impart a fresh clean scent and a strong mint flavor with sweet overtones. Leaves are commonly bright to dark green in color but some varieties can be purple, gray-green or even pale yellow. If allowed to flower mint will produce white and lavender to purple petite blooms. Young leaves will have the best flavor and texture, leaves allowed to mature on the plant for too long will become bitter and woodsy in flavor. The cool taste and sensation mint imparts is a result of the naturally occurring compound, menthol contained in the herb.

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> Oregano Bunch

Description:

Oregano is a shrub-like herb with multiple-branched stems, growing either upright or in a creeping manner, depending on the variety. It can grow as tall as three feet in height. The leaves are narrow and pinnate, or arrow-shaped, and have a soft, fuzzy texture. They grow in pairs, well-spaced out along tender stems. As the plant grows, the more mature stems become woody at the base. In the late summer, small white flowers bloom from the flower spikes (bracts) at the top of the stems. Typically, Oregano is harvested just before the flowers bloom, when the flavor and aroma is at its peak. Oregano is said to have a ‘balsamic’ flavor; a combination of mint (a closely related herb), thyme, and rosemary. The taste is strong and somewhat bitter.

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> Parsley Curly Bunch

Description:

Parsley is a leafy herb that grows like a small shrub, up to roughly one foot in height. It has light green stems with multiple pairs of closely ruffled leaves growing at the ends. The curly variety is more fragile than the common flat-leafed variety, making it easy to shred or finely chop the herb for culinary applications. Parsley has a fresh, green aroma and flavor that is a combination of citrus, clove, and nutmeg, creating a unique taste. Parsley will flower in its second year, with circular clusters of white flowers sitting atop thin stems.

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> Rosemary Bunch

Description:

Rosemary is grown for ornamental and culinary purposes. It is harvested for its leaves, both dried and fresh and for its volatile oil. It is highly aromatic and releases aromas of pine, menthol and pepper. Those aromatics translate directly into its flavor profile, making rosemary one of the most powerful stand alone herbs in the kitchen.

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> Rosemary Kilo

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> Sage Bunch

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Sage is a green leafy herb with long, narrow leaves characterized by their fuzzy feel and silver-tint. Strongly aromatic with an intense herbaceous flavor, Sage should be used sparingly. Fresh Sage is more flavorful than in its dried form.

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> Sage Kilo

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> Tarragon Bunch

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Narrow, pointed and smooth, tarragon leaves are shiny and blade-like. Tarragon offers a full-bodied flavor reminiscent of licorice and pepper. A fragrant herb, its warm, subtle flavor delivers an anise-like flavor and aroma

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> Thyme Bunch

Description:

Thyme is a delicate herb in appearance. Its tiny rounded leaves grow in clusters around its thinly wooded stems. The leaves measure a mere one-eighth inch in diameter. Younger leaves are bright green and fade to grey-green with age. Thyme delivers layers of woodsy, savory and mint flavors. Thyme retains its flavor better than most herbs when dried, but fresh thyme is still preferred.

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> Thyme Bunch

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