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A frost-free environment is necessary for the cultivation of Melissa's Aloe Vera Leaves. Aloe Vera gel is obtained by crushing the leaves.
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Anise Seeds smell and taste like licorice. They are primarily used to flavor fish, poultry, and stew as well as root vegetable dishes.
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Melissa’s new Asian Snack Mix is a tasty blend of rice crackers and sesame sticks mixed with peanuts, almonds and cashews.
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This delicate, yet zesty herb can be found in a variety of recipes calling for light seasoning.
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Melissa’s Banana Leaves are large with a solid dark green color and clipped edges. They give off a wonderful, subtle sweetness, adding their flavor to the foods that are wrapped in them.
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This popular herb is well-liked for its warm, spicy overtones and rich fragrance. With nuances of licorice and cloves,
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Melissa’s Italian Style Basil Pesto is wonderful when combined with chicken, lamb or duck. It is great on crackers or breads and is delicious mixed with sour cream or cream cheese for a tasty dip.
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Basmati Rice from India is considered the champagne of all rice. Its fragrance makes it appealing and versatile with many different cuisines.
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The aromatic Bay Leaf comes from the evergreen Bay Laurel tree. Best when used at the start of a slow-cooked meal, Melissa’s fresh and dried Bay Leaves enhance the flavor of stews, soups, stocks, marinades, meat and fish dishes.
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Bay Leaves are extremely pungent, with a sharp, bitter taste.
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Delicious and odor-free, Black Garlic is aged for a month in a special fermentation process under high heat where it develops its darker color, softer texture, and sweeter taste than regular garlic.
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Widely eaten in Southern parts of the United States, this legume is said to bring luck if consumed on the first day of the New Year. However, these beans are so versatile and delicious, why wait? Use any time of the year in soups, salads, and stews, as a delicious side dish. They can also be pureed and served as a dip.
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Melissa's Boiler Onions have a sweet, pungent flavor. They are superb grilled with assorted meats and vegetables on shish-kabobs.
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Boldo leaves may be used in cooking like bay leaves, though they have a stronger flavor than bay leaves.
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Cactus Leaves or Nopales (noh-POH-lays) are leaves which stem from the large Mexican cactus nopal.
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Vegetables
