Fresh Herbs

Both medicinal and culinary herbs are cultivated for harvest at Arctic Roots Farm. When in season, fresh culinary herbs can be purchased from the Arctic Roots Farm booth at the Tanana Valley Farmer’s Market on Wednesdays and Saturdays, or at the Farm on Sundays. Dried culinary and medicinal herbs, as well as wild native herbs, can be purchased though our North Forty Farm brand at the Tanana Valley Farmer’s Market or year-round at the Farm. More information on dried herbs can be found on the North Forty Farm on this website. For availability, find us on Facebook at Arctic Roots Farm for fresh herbs or North Forty Farm for dried herbs.
As with our produce, Arctic Roots Farm grows all its medicinal and culinary herbs without the use of chemical pesticides, chemical herbicides or non-organic fertilizers. We control weeds by cultivation and mechanical methods only, and pest are limited by companion planting, and/or encouragement of beneficial species such as Lady Bugs. We fertilize the soil with compost and compost teas produced on the farm or, when periodic nutrient adjustment to the soil is necessary, we use only certified organic fertilizers produced by California Organic Fertilizers, Inc.


This basil has a classical aroma and a mild flavor of anise with a slight mint aftertaste. Popular as a spice for tomato dishes, in poultry stuffing or blend with vinegar in French dressing.

Cinnamon Basil
Sweet, spicy cinnamon flavored basil, native to Mexico. Ideal for seasoning deserts or other sweet dishes.

Lemon Basil
This basil has a fresh lemony essence. Use as a flavoring for vinegar. Also good with fish or even fruit salads.

Lime Basil
This rare and tasty basil works well in vinegar, with fish, salad dressings and oils. Adds a citrusy tone to standard basil dishes, including pesto.

Sweet Genovese
Classic Italian sweet basil, prized for its large leaves, wonderful aroma and spicy flavor. Best choice for making pesto.

Sweet Thai
This basil has the anise-licorice, slightly spicy flavor used in southeast Asian dishes. The flavor and aroma are more stable under high temperature cooking than in other sweet basil varieties.


Fragrant, citrusy herb that sparks up salsa, guacamole, sauces and seafood.


This dill is good for pickling or can be used fresh, added to dished late in the cooking process. Seeds are especially concentrated with flavor.

This dill has more flavor concentrated in the leaves, making it an excellent kitchen herb, and a good candidate for drying. Also good for pickling.


This ancient herb has a celery-like flavor and is an essential for the creative cook. Hollow stems make an edible straw for tomato juice cocktails.


This is an oregano like herb with a sweeter more delicate flavor. Often used with chicken or pork because of its milder flavor. Excellent savory addition to chicken soup.


Warm, savory, slightly bitter taste with a hint of sweetness. Usually the main spice in pizza sauce and an important component in many red pasta sauces.


Triple Curl
Mild tasting variety with a slight bitter taste. Ruffled leaves make beautiful garnish, chopped or whole.

This variety is also known as flat-leaf parsley and has a more robust flavor. Used to complement other herb flavors in soups or potato dishes. Adds color and flavor to poultry and pork.


Pine-like fragrance and pungent sage flavor complements strong tasting fish such as salmon or tuna. Also goes well with chicken, pork and lamb.


This is a strong aromatic herb with a slightly woody taste. Keeps it’s flavor in foods that require long cooking times. Commonly used in poultry stuffing, dressings and soups.

Summer Savory:

A peppery thyme-like herd for flavoring meats, beans, dressings, soups and salads. Excellent in herb butter or vinegar.


Fresh or dried leaves add natural sweetness to tea, fruit salads, and many other sweet dishes. Much sweeter than sugar, but without the calories or carbohydrates.


This herb has a slightly bittersweet flavor and an aroma similar to anise. Goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.


German Winter
This herb has a subtle dry aroma and a slightly minty flavor. Often included in poultry and stuffing seasoning. Often paired with tomatoes and goes well with lamb and veal.

This variety combines the flavor of thyme with an alluring musky orange scent and flavor. Great in soups, breads and rice dishes, or fresh in salads. Excellent in French, Creole and Cajun dishes.
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