Pulled Beef

For tacos, nachos, quesadillas, pulled beef sandwiches, and more!

Ingredients

1 (2 ½  – 3 pound) boneless beef chuck roast (sub: boneless pork shoulder roast–see cooking notes)

2 tablespoons chili powder

4 teaspoons ground cumin

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Pinch of red pepper flakes

(Or, instead of the above spices use 2 x 1 ounce taco seasoning packets)

1 cup Thames River Melons salsa

1/2 cup low sodium beef broth

Instructions

  1. Trim any large exterior fat, then place the roast in the slow cooker and rub the seasoning mix over all sides of the meat. Top with the salsa and beef stock.

  2. Cook on low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds.

  3. Use tongs to transfer the beef to a cutting board. Discard any remaining bones and most of the liquid in the cooker, leaving about 2 tablespoons. Using two forks, shred the meat and return it to the remaining juices to keep moist.

  4. Keep in the slow cooker on warm until ready to enjoy.

  5. Use to top nachos (that’s what I did!) or in tacos, quesadillas, or sandwiches.

Monthly Subscriptions

Drumroll please…

Our Monthly Subscriptions are officially LIVE and available for purchase!

Subscribe now then rely on convenient, automatic payments processed every 4 weeks to secure a month’s worth of weekly deliveries. Plus, enjoy the ability to skip a month if necessary.

Choose from two subscriptions, or snag both!

  1. Our standard Market Box, a box full of seasonal produce grown right here on our farm delivered to your home once a week

  2. A Beef Subscription: one monthly delivery of a box full of beef.

*PLUS* order stand-alone delivery items such as baked goods, beef, and preserves to be delivered independently (no subscription required!) or as add-ons for subscribers.

Here’s an overview of how it works:

For 2024, the monthly subscriptions will once again be true subscriptions. When you sign up for the first month of delivery of the season, your credit card will be charged.

After that, your subscription will automatically renew every 4 weeks for 7 months, with an automatic payment being processed every 4 weeks. Please note that this automatic renewal date is based on your initial subscription date (i.e. If you register for May on April 15th your renewal for the month of June will be processed on May 13th).

However, if you wish to discontinue your subscription for a month, you can send us an email following your automatic renewal, and we can manually issue a refund for the month. That way your overall subscription will remain intact, and will continue to renew for future months without interruption.

Alternatively, you can head to the subscription tab, and click “cancel subscription.” Want to join in again? Head back to the 2024 Subscriptions tab on our website and purchase the subscription again. You will then be charged every 4 weeks for the remainder of the Market Box season.

Stand-Alone Deliveries

Each month we will also offer a variety of items for delivery either as add-ons for Market Box customers or as stand-alone deliveries for non-subscribers — we can do both!

These items will be available according to the season, and will include things like bulk produce, preserves, our frozen Black Angus Beef, and baked goods from our Farm Kitchen.

Orders for stand-alone delivery items for the following week close each Friday at midnight. This ensures we have time to create detailed harvest and pack lists for our team. Please be mindful of this timeline when planning your orders!

  • For 2024, preserves & honey will be available for delivery weekly

  • Baked goods & Black Angus Beef are also available weekly

  • Bulk produce for May: cases of asparagus and rhubarb, for anyone who wants to stock up their freezer

    • 11lb Case of Asparagus: $47

    • 4 Bunches of Asparagus: $24

    • 10lb Case of Rhubarb: $47

    • 4 Bunches of Rhubarb: $24

If you are a subscriber, place your stand-alone delivery orders separately and we will automatically pair them with your Market Box.

May Schedule

Month 1: Weeks 1 - 4

Registration Deadline for Month 1: Thursday May 2nd  

  • Week 1: May 6 – 10

  • Week 2: May 13 – 17

  • Week 3: May 20 – 24

  • Week 4: May 27 – 31

Delivery Area

Below is an overview of our delivery area. Exact days of delivery will be determined and announced the week before deliveries start.

April 11 2024 Farm Updates

Hey there friends of the farm! We have some exciting updates for you:

🛻 Monthly Subscriptions and stand-alone deliveries for the month of May will be launching on Monday April 15th. Stay tuned for a wide range of options for home delivery!

🧀 Our Farm Market will be reopening for the season on Saturday May 4th. We are participating in Big Cheese Days again, a partnership with Tourism Oxford and the Cheese Trail. Check out details here!

👩🏻‍🌾We will also begin to attend a variety of farmers’ markets on Saturday May 4th. Find us at the Galt, Guelph, St. Jacob’s, St. Lawrence, Stratford, and Woodstock Farmers’ Markets!

🐝 Our 2024 On-Farm Experiences continue to be available for booking. Spend some time behind the beehives with Beekeeper Nathan and our brand-new experience Meet the Bees or join Registered Dietitian & Farmer Alex for a Harvest Brunch – a morning of harvest, cooking, and tasting!

🥬 We have greens in the greenhouse, asparagus, rhubarb, and green garlic beginning to re-awaken for the season, and overwintered potatoes, carrots, cabbage, and sweet potatoes tucked away in storage ready to be pulled out in just a few weeks.

🍯 We have a great stock of our Melon Blossom Honey on hand! If you are interested in snagging a jar or two (or a full case!) email alex.trmelons@gmail.com to arrange a pickup day and time. We are also able to ship across Canada via Canada Post (this goes for our full lineup of preserves, actually!). Shipping is a bit pricey, typically starting at $15-$20, but is a great option if you can’t make it out to the farm.

Overwinter(ed)

This past week kicked off with some gorgeous sunny days! Monday through Wednesday saw temperatures upwards of 18°C!

This sunshine inspired our clever little email title here — overwinter(ed). In many ways, it feels like we are over winter, and it’s full steam ahead to spring. There’s action in the fields already, and our heated greenhouse is starting to fill up with seedlings! Looking ahead at next week the temperatures will be dipping back down, but either way we are getting so excited for what’s to come.

As we look ahead and prepare, we are also excited to have a good number of overwintered crops stashed away, which will help bulk up our spring Market Box and Farmers’ Market offerings. More on those overwintered items in a bit!

Pictured above are some shots from our heated greenhouse. As you may remember from our updates last March, we start many of our crops in trays, in a greenhouse (either our small heated one, or our larger glass one). Right now we have a patchwork quilt looking mix of Swiss Chard, spinach, mustard green, onions, and shallots in our heated greenhouse. It’s a lovely view! And it’s very exciting to know that all of these fresh goodies will soon be heading our way.

Out in the fields, we are already seeing the first sign of growth.  To be honest, it’s pretty early for temperatures like this! We were looking through our records, and typically the first sign of rhubarb (the photo on the right just above) isn’t poking up through the soil until closer to the last week of March. But, we’re rolling with it! We are no strangers to unpredictable and strange weather patterns; it’s pretty much a given in farming. We will make it work! We are also seeing signs of the first green garlic (aka baby garlic). If you aren’t familiar, take a peek at some of these recipes for some early inspiration.

We also successfully overwintered some carrots for the first time, and are so thrilled to have an extra pop of colour and flavour on hand for one of our May Market Boxes. We’ve been test-tasting and can confirm that they are still delicious!

Speaking of overwintered crops, we are delighted to have some onions and potatoes on hand, along with cabbage (not pictured). Once again, these will pair well with our freshly harvested asparagus, rhubarb, greens, and herbs in our May Market Boxes.

2024 On Farm Experiences

As the season start is fast approaching, we wanted to update you on farm experiences for 2024!

We are thrilled to announce the addition of one brand-new experience: Meet the Bees! Keep reading to learn more.

We are also excited to announce more Harvest Brunch dates, as well as a Pick-Your-Own update.

Meet the Bees

Beekeeping activities will vary depending on weather and season. We’ll provide beekeeping suits, veils, and gloves for you to wear. All ages are welcome!

Keep in mind that while bees are friendly, and we’ll do our best to keep them calm, stings are possible. We have medical supplies available in case of unexpected emergencies, but please don’t sign up if you have had reactions or have a known allergy to bee venom. We will also have a waiver that must be signed upon arrival.

Harvest Brunch

Join Registered Dietitian & Farmer Alex Chesney for some time in the fields at Thames River Melons. Harvest your own fruits and vegetables, visit the chickens, gather eggs, and explore the farm. Slow down and enjoy the beauty of one of Ontario’s most bountiful agricultural areas as you learn more about where your food comes from, how it is grown, the nourishment it offers you, and the benefits of supporting your local producers.

Head back to the brand-new Farm Kitchen where you’ll spend time together creating a beautiful long table brunch crafted around the season’s freshest finds. Cook a delicious & simple frittata and roasted potatoes, learning kitchen tips and tricks as you go and enjoying the company of others. Finally, enjoy the fruits of your labour paired with a selection of other farm goods and local flavours as you sit down together for a social brunch on the farm. Experience how food inspires connection and taste the difference local makes.

In addition to our traditional morning brunches, we will be offering the occasional Harvest Dinner, taking place in the evening. The menu will be adjusted to suit this meal, making it perfect for a date night or a girls night out!

Pick Your Own

Our Farm Market and Pick Your Own (PYO) Patch is set to re-open for the season on Saturday May 4th!

We will start off the year with asparagus & rhubarb (both pre-picked and a limited amount of PYO!) as well as our full lineup of preserves, merch, baked goods, and more.

We are once again participating in Tourism Oxford’s Big Cheese Days event in May 2024 - more details for this will be launching soon, so stay tuned!

Once June rolls around, our PYO strawberries and vegetables will start to be in season. July will bring raspberries and blueberries, and blueberries will continue throughout August and into early September. The veggie patch expands throughout the summer, and lasts all the way into November, so there’s lots of time to harvest your greens, carrots, cauliflower, and more! Finally, once the leaves begin to turn, our Pick Your Own options will transition to include apples and pumpkins.

Keep an eye on our social media channels for PYO Updates, as well as our PYO webpage (linked below!).

If you can’t make it to the farm — we deliver!

Although we would love to welcome you here in person on the farm, we realize that’s not possible for everyone. If that’s the case for you, we may be able to deliver! Check out our map below, as well as a list of delivery options.

Meet us in the Middle

Finally, a happy medium between visiting the farm and receiving a home delivery is a farmers’ market! Market season will slowly begin in May, with more and more markets joining the lineup as our season progresses. Typically all markets are up and running by strawberry season in mid-June!

If you have any other questions, please don’t hesitate to send us an email. We can’t wait to connect with you soon!

Farm and Food Care Partnership

Now, I know I said in our Meet the Family blog post that we’re all pretty camera-shy, and that’s true! However, we did step outside of our comfort zone this past summer when an opportunity to work with with Farm and Food Care arose.

Farm and Food Care is a whole-sector coalition made up of representatives from all farming types and associated businesses, and positions itself as the helpful expert on Ontario agriculture. The common goal is to build public trust in food and farming in Ontario and across Canada. Farm & Food Care Ontario is active in promotion, education, program development and consumer research.

This past summer, Farm and Food Care partnered with Berry Growers of Ontario (aka BGO, an organization that represents - you guessed it - berry growers in Ontario!) to create some videos featuring berry farms. I’m the Chair of BGO and when they were looking for a blueberry farm to film on, I offered up our patch.

Fast forward to July 2023, and a film crew rolled onto the farm. It was quite the experience, but in the end we had a wonderful time sharing and showing off our farm, and the Farm and Food Care team put together a beautiful video. Check it out below!

Meet the Family

Hey there friends of the farm! This is Alex here, reaching out to you from the barn office. We’ve had another taste of winter the a couple of weeks ago, and are now back to some unseasonably warm weather today. Despite all the up and down, one thing remains certain: the season of fresh fruits and veggies will be here before you know it!

While we wait, we thought it may be time for us to reintroduce ourselves. We don’t really do that often around here: we’re a pretty camera-shy bunch, and prefer to hang out behind the scenes most days. But we also know that we frequently refer to ourselves as a family farm, so we thought it was time for you to (electronically, at least!) meet the family.

Family is also top of mind for me right now as my brother Luke is getting married next week! We can’t wait to celebrate with him and his soon-to-be wife Amy, and officially welcome her to the family.

Pictured in the above photo from left to right are Nathan, myself (Alex), Maria, Rob, and Ella. This photo was taken summer of 2023, during a visit from Farm and Food Care. More on that visit later!

Pictured above is Grant, from summer 2021. He’s out on wagon helping with melon harvest!

Pictured above are Luke and Amy, from November 2022. This photo was taken at our Farm Market & Pick Your Own.

Last but not least? Our four-legged family members! The top photo includes our dogs Flagler, Blueberry, and Luna (from left to right), while the bottom features our barn cat Pumpkin.

Who Does What?

Now that you can put faces to names, I’ll fill you in a bit more on everyone’s roles here on the farm. I also asked everyone what their favourite farm fresh food is, so I’m including that too!

Rob is our head farmer, and the reason we’re all here today! He grew up on my grandparents’ tobacco farm, and branched out to growing melons in the early 80s. He is a visionary, the hardest worker you’ll ever meet, and incredibly passionate about growing food and connecting with people. If you’ve ever called the farm, Rob more than likely answered the phone. He oversees all things production, as well as the wholesale side of things.

Rob says he’s anticipating our newly planted peach crop to be fantastic, and therefore his favourite. Peaches will be ready for harvest in 2026!

Maria is an elementary-school teacher (she teaches outdoor education - how perfect is that!), and helps on the farm with a variety of administrative tasks and at the Saturday Stratford Farmers' Market. If you’re ever in the Stratford area, be sure to stop by and say hello to her!

Maria’s favourite farm fresh crop is muskmelon. A classic! She loves to enjoy it by the slice, or cubed up in a bowl.

Grant and Ella are full-time students, and help on the farm on weekends and all summer long with invoicing, filing, farmers' markets, feeding our Black Angus Beef and chickens, and more. Grant is currently in grade 11 and Ella is in grade 9!

Grant’s farm favourite comes from our Farm Kitchen - the soft pretzels! We sell these here on the farm, and they are available for delivery!

Ella’s farm favourite is a Farm Market delight - raspberry frozen yogurt! We serve this up seasonally and it makes for the perfect snack after an afternoon of berry or veggie picking.

Flagler keeps the family entertained with his playful energy and snuggly-sweet nature.

Flagler’s favourite farm treat is fresh raw asparagus!

Alex (it’s me, hi!) works on the farm full-time as a Registered Dietitian and Manager, and oversees farmers' markets, the On-Farm Market (and it’s connected Farm Kitchen & Farm Food Truck!), market box deliveries, marketing (social media/website/blog), recipe development, and staff hiring and training. She loves creating opportunities for experiencing agriculture, whether here on the farm in a Pick Your Own Patch, or via an email newsletter.

My favourite farm flavour is seedless watermelon. I love cubing it up and eating a big bowl as a snack or an addition to lunch. It’s refreshing & delicious, and never gets old!

Nathan is an English professor, and spends his winters writing, researching, and teaching. During the summer months, he oversees our beekeeping activities (we have over 100 hives!), ensuring the ladies are healthy for pollination and extracting honey for sale on the farm. Nathan also manages our food safety program and helps with market box delivery coordination.

m favourites came down to a tie between honey and sweet potato. Bonus if they are served together! Sweet potato casserole, anyone?

Blueberry is the Pick Your Own mascot, and loves meeting new people when they come visit the farm.

Blueberry loves to chomp on carrots and cucumber, and occasionally even eats her namesake — blueberries!

Luke is an e-commerce expert, working on building his company CREO Cards from the ground up. CREO creates custom illustrated, limited-edition, collectible creator merchandise.  They work with a wide variety of incredibly talented Artists to create beautiful, hand-drawn representations of iconic moments. Luke frequently lends an ear and offers up advice for our online sales and marketing. He always has the best insights!

Luke’s farm favourite is blueberries. The perfect snack for eating on the go!

Amy works side by side with Luke at CREO, handling all things finance, accounts, and coordination. She is exceptionally organized, and an expert at Excel! She’s our go to for advice on spreadsheets, and also has experience with event planning. Luke and Amy live with their pup Luna in Windsor.

Amy’s favourite comes from the Farm Food Truck: our fresh cut fries! They are hot, deliciously crispy, and perfectly salted. We’ll reopen for the season in May!

Luna’s favourite farm snack is bell pepper. She loves ‘em!

Above left: a photo from our 2023 Long Table Dinner

Above centre: an event in fall 2022, where the whole family helped out!

Above right: Nathan giving a curious customer a peek inside some hives!

Potato Ham Soup

Servings: 6

Ingredients:

2 tbsp butter

3 cloves garlic, minced

1 white onion, chopped

1 medium sized carrot, chopped

1 celery stalk, chopped

4 white potatoes, chopped to bite sized

½ head of cauliflower, roughly chopped to bite sized pieces

1 ham steak (or about 1 cup ham), chopped

6 cups vegetable stock

¼ cup cream

1 tsp thyme, ground

Salt and pepper to taste

Instructions:

  1. In a large pot, melt the butter. Add the onions, carrots, and celery and saute until tender. Add the garlic and stir for 1 minute.

  2. Add the vegetable stock, and potatoes to the pot. Cook on low-medium heat for about 10 minutes. Add the cauliflower and ham and continue to cook until cauliflower and potatoes are tender.

  3. Add ground thyme, and season with salt and pepper. Remove from heat and stir in cream.

  4. Serve hot.

Note: you can serve this topped with cheddar cheese, bacon bits, a dollop of sour cream, and sliced green onions for added freshness and flavour!

Root Vegetable Sheet Pan Dinner

Sheet pan dinners are super easy and filling! You can omit the protein and use this as a side dish as well. Use any vegetables that you like and that you have on hand. This is a great way to use up those veggies that aren’t looking so fresh, but because we are roasting them, they are perfect for the job!

Ingredients: recommendations only

2 medium carrots, cut into wedges

1/2 onion (red/yellow/white, whatever you have!)

1 parsnip

½ beet, chopped (will change the colour of other vegetables on the pan)

5 mushrooms, cut into quarters

1 head of broccoli

2-3 potatoes (white, red, sweet, whatever you want!)

5-6 Brussels sprouts, halved

5 turkey sausages (if using as a meal)

2-3 generous tablespoons of olive oil or another

1 tsp garlic powder

1 tsp onion powder

½ tsp Italian seasoning

Instructions:

  1. Preheat the oven to 375°F.

  2. Cut up all vegetables and slice turkey sausages. Lay out on a roasting pan.

  3. Cover in oil, and seasonings.

  4. Bake for about 40 minutes, or until potatoes are soft.

Oven-Charred Okra

Okra is a divisive veggie. It’s unfamiliar to some, and often thought of as slimy for anyone who is aware of it. This super easy oven-roasted recipe is here to help you change your tune, though! They melt-in-your-mouth, and the buttery spices are delicious.

Ingredients

1 quart okra

2 tablespoons salted butter, melted

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon brown sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 425°F.

  2. Line a baking sheet with parchment paper and set aside.

  3. Wash okra and cut into 2-inch sections. If some pieces are wider than an inch, slice in half lengthwise.

  4. Transfer washed and prepared okra to a medium mixing bowl and pour over melted butter.

  5. Mix to coat okra, then add spices, sugar, salt, and pepper.

  6. Mix to coat again.

  7. Transfer seasoned pieces of okra to the prepared baking sheet and place in the oven.

  8. Bake for 20 minutes, until okra are softened and starting to appear charred.

  9. Eat as is, or pair with a dip made with Greek yogurt, mayo, and spices of choice. Curry powder and cayenne would be tasty!

Recipe developed & photographed by Alex Chesney, RD

Stuffed & Air-Fried Zucchini Blossoms

Squash blossoms are found in the cuisine of many cultures, such as Italian and Mediterranean dishes. Often referred to as delicacies, they are typically only found at farmers’ markets, so try to get your hands on them while you can!

Stuffed squash/zucchini blossoms may not be familiar to everyone, but they make for a unique appetizer or addition to many dishes. Our suggestion is to be creative and make them your own! That’s exactly how we approached developing the following recipes, grabbing whatever ingredients we had in the garden and trying a number of unique combinations.

Ingredients: Batter

1 cup all-purpose flour

1 cup water, room temperature

Tip: Prepare the batter with oat flour to make the recipe gluten-free/ Celiac-friendly.

Ingredients: Filling

1 block cream cheese

+ additional spices, herbs, fruits and vegetables (5 variations listed below)

Tip: To have softer cream cheese to work with, remove the block from the fridge about two hours prior.

1. Chocolate Strawberry Cheesecake (4 blossoms)

4 large strawberries

1 teaspoon honey

Topping:

1/4 cup semi-sweet chocolate chips, melted

icing sugar

2. Pumpkin Spice Cheesecake (4 blossoms)

1 tablespoon pumpkin spice

1 teaspoon honey

3. Herb & Garlic (4 blossoms)

1 clove garlic, minced

1 tablespoon fresh parsley, chopped

scant ½ teaspoon dried thyme

1 onion slice, chopped

salt & pepper (to taste)

4. Spicy Dill (4 blossoms)

3 tablespoons fresh dill, finely chopped

½ teaspoon red pepper chili flakes

5. Jalapeño (4 blossoms)

2 green onion tops, chopped

1 jalapeño, diced

1 clove garlic, minced

salt & pepper (to taste)

Instructions

  1. Prepare all ingredients according to the suggestions above (e.g., mince, dice, etc.) and set aside.

  2. Gently rinse blossoms with water and dry with a paper towel. It’s okay to open the petals (even if they tear a bit) to ensure there aren’t any bugs. The entire flower is edible, but most people remove the bud from the inside (called the stamen) and the stem from the base of the flower.

  3. In a medium-sized bowl, whisk together the flour and water to create the batter. Set aside for at least 10 minutes.

  4. Preheat air fryer to 370°F.

  5. For each flavour variation, combine all ingredients together in a small bowl and fill each blossom with about 1 ½ tablespoons of the mixture. To make the filling step easier, transfer your filling to a piping bag. If you don’t own one of these, don’t worry! You can make a quick & easy at-home version by filling a Ziploc bag and snipping off one corner.

  6. After the blossoms are filled, carefully coat the outside with batter. Although a bit messy, we found it easiest to do this by hand. Try your best to close the flower so that the filling doesn’t run out when frying.

  7. Evenly coat the air-fryer basket with olive oil and lay down 6 battered blossoms, ensuring they’re evenly spaced. You may be able to fit more depending on the size of your basket.

  8. Fry for 12 min, carefully flipping halfway.

    Tip: After frying, if the blossoms are stuck to the bottom of the basket, give them 10 min to cool and they will be easier to remove.

Recipe developed by Alissa Debruyne and Emma Van der Burg, 2023 Dietetic Interns

A Guide to Storing Green Onion

Properly storing green onions can help maintain their freshness, flavor, and texture, allowing you to enjoy their culinary benefits for a longer period. Follow this guide to ensure you store your green onions effectively:

Choose Fresh Green Onions: Visit our pick-your-own patch and select green onions that are firm, crisp, and have vibrant green tops. Avoid ones with wilted, yellowing, or slimy leaves.

Store Unwashed: It's best to store green onions without washing them, as moisture can promote spoilage. If they are dirty, gently wipe off the dirt with a damp cloth or paper towel.

Refrigerator Storage: Store in the refrigerator. There are a few methods to store green onions. These methods help maintain the right level of moisture while providing adequate ventilation.

Method 1:

  • Place the green onions in a heavy bottomed jar, glass, or vase root-side down. Fill the container of choice with cold or room temperature water, just enough to cover the roots.

  • Cover the green onions with a plastic Ziploc bag. Clinch the bag slightly around the green onions to store some of the humidity within the bag and zip the bag closed as much as possible.

  • Transfer the jar to the refrigerator. Replace the water every couple of days.

Method 2:

  • Alternatively, instead of placing the green onions in a jar, wrap the green onions in a slightly damp paper towel. This provides the humidity needed for proper storage.

  • Place the wrapped green onions inside a plastic Ziploc bag or storage container; it does not need to be sealed airtight. Remoisten the paper towel if it becomes too dry or too wet.

Utilize Quickly: While green onions can be stored, they are best used fresh for maximum flavor and texture. Try to use them within 1-2 weeks of purchasing.

Freezing Green Onions: You may also choose to freeze them for later use. Chop the green tops and white bulbs separately, spread them on a baking sheet to freeze individually, and then transfer them to an airtight container or Ziploc freezer bag. Frozen green onions are best used in cooked dishes rather than fresh ones due to the change in texture.

The jar or damp paper towel methods are great for storing various herbs that have delicate leaves and stems. Try these methods with other herbs as well!

  • Parsley

  • Cilantro

  • Basil

  • Mint

  • Dill

  • Chives

  • Oregano

  • Thyme

  • Rosemary

  • Sage