New Arrivals

Easy-peel satsumas with almost no seeds, low acid, and a sweet floral juice that makes them the best cold-weather snack citrus in the South.Satsuma is the citrus that actually works in this part of Alabama, hardy to roughly the mid-teens with frost protection, which...

Glowing orange persimmons picked at the right stage, with a honey-cinnamon sweetness and a texture that ranges from crisp to spoonable custard.Know which type you have, because this is the source of nearly every persimmon complaint. NON-ASTRINGENT Fuyu-type fruit is squat and flat, and...

Long, ink-dark mulberries with a soft, honeyed sweetness and low acidity, tasting like a blackberry that traded its tartness for sugar.Mulberries are almost never sold commercially because they are too soft and too perishable to ship, which is exactly why a local pick is...

Tree-ripened apricots with honeyed, faintly tart flesh and a floral perfume that a hard, shipped apricot never develops on a shelf.Apricots are among the fruits most damaged by early picking, because they soften after harvest but they do not get sweeter. Ours come off...

Heavy, leathery-skinned pomegranates packed with crimson arils that burst tart-sweet and winey, with a clean acidity that wakes up rich food.Pick a fruit by weight rather than looks; the heaviest ones are the juiciest, and slight skin cracking is a sign of full ripeness,...

Large, tender sweet basil leaves cut at peak, sweet and peppery with clove and anise, and unmistakably better than anything shipped cold.Basil is the herb most damaged by refrigeration and transit, which is why a locally cut bunch is a genuinely different product. Use...

Deep purple-black elderberry clusters with a dark, winey, musky-tart flavor that becomes something remarkable once it is cooked down.COOK THESE BEFORE EATING. Raw elderberries and every green part of the plant, including stems, leaves, and unripe berries, contain cyanogenic glycosides that cause nausea, vomiting,...

Tiny gray-green leaves on wiry stems, earthy and faintly minty, with a savory depth that quietly holds together stocks, braises, and roasts.Thyme is the most patient herb in the kitchen: it goes in at the start, cooks for hours, and only gets better. Add...

Velvety gray-green sage leaves with a warm, savory, slightly peppery flavor that turns nutty and crisp the second they hit hot butter.Fresh sage is softer and more balanced than the dusty ground version, which tends to taste musty and one-note. Whole leaves fried briefly...

Purple-stemmed Thai basil with a firm leaf and a sharp licorice-anise punch that survives a hot wok where sweet basil simply vanishes.The narrow leaves are sturdier than Italian basil and hold their shape and flavor when stirred into a hot curry or a stir-fry...

Long woody rosemary branches, piney and resinous, cut thick enough to use as skewers and strong enough to carry a whole roast.Rosemary is assertive and durable, so it goes in at the beginning of cooking and can handle a hot oven or an open...

True French tarragon, cut in slender sprigs, with a clean anise sweetness and a slight tongue-tingling numbness that no substitute matches.French tarragon is the one worth having; Russian tarragon grows easily and tastes like nothing, which is why so many people think tarragon is...

Deep burgundy basil leaves with a spicier, more clove-forward flavor than green basil and a color that bleeds gorgeous magenta into vinegar.Purple basil is not just green basil dyed dark; the anthocyanins come with a firmer leaf and a warmer, more clove-and-anise flavor with...

Sharp, cold, high-menthol peppermint cut in leafy stems, noticeably more intense than the softer spearmint most grocery bunches turn out to be.Peppermint is the mint you want when you actually want cooling menthol, in tea, chocolate, or a julep, rather than the sweeter spearmint...

Fresh stevia leaves that taste startlingly sweet straight off the stem, with a green herbal edge and a distinct licorice-like aftertaste.This is sold as a garden novelty and a tea leaf, not as a sugar replacement: in the United States only purified steviol glycosides...

Big frilled shiso leaves with a flavor no other herb duplicates: mint, basil, anise, cinnamon, and a cutting citrus edge all at once.Shiso is used leaf by leaf rather than chopped by the handful, since one leaf carries an enormous amount of flavor. Green...

Pungent, peppery oregano with a warm camphor bite, cut fresh so the leaves are still soft and green rather than dusty and gray.Oregano is one of the few herbs that arguably gets stronger dried, so fresh gives you a rounder, greener flavor with less...

Sweet marjoram cut in soft gray-green sprigs, floral and delicate where its cousin oregano is loud, pungent, and peppery.Marjoram is the gentler member of the family and it fades under long cooking, so add it near the end rather than at the start. Strip...

Deep green parsley with a clean, peppery, grassy bite that resets a rich dish instead of just sitting on the plate as decoration.Parsley is a workhorse, not a garnish: it carries a real green pepperiness that cuts fat and brightens everything from braises to...

Fine woody sprigs that smell like thyme and lemon peel at once, giving you citrus lift in a herb that actually survives long cooking.Unlike soft lemon herbs, lemon thyme holds its character through roasting and braising, which makes it far more useful in the...