Highlights
Fayoum Oasis, Egypt
Dried and ground
Dill (Anethum graveolens), parsley (Petroselinum crispum)
Springtime • Cut Grass • Chicken Soup
Sun-Dried Tomato Powder, Purple Stripe Garlic, Zanzibar Black Peppercorns
Cooking tips
- Use as a protein rub for seafood, meats or tofu
- Add to dressings and dips
- Sprinkle over cucumber and tomato salad
- Sub for fresh herbs in any recipe
RECIPES
SOURCING
Our dill and parsley are sourced from an organic farm in central Egypt, where ancient canal systems divert the Nile’s waters to irrigate the fields. We connected with the farmers through our partnership with Zaid of Norwich Meadows Farm. Every year, Zaid works with a crew of highly skilled Egyptian farmers who come to his farm in upstate New York to grow organic vegetables using a specific system of high tunnels and intercropping. The vegetables that Zaid grows with this group of farmers are stunning, and these same farmers have their own farms in Egypt, where they grow ancient varietals of desert-adapted spices that rely on seasonal flooding from the Nile River as the primary source of water. Their farms produce these and our other Egyptian spices.
Supermarket
Fair Trade