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basil Basil
thyme Rosemary

basil Oregano
thyme Tarragon

basil Lovage
thyme Coriander

basil Marjoram
thyme Thyme
basil Spearmint
thyme Stevia

basil Chervil
thyme Parsley

basil Lemon Verbena
thyme Garlic Chives
Lemon Verbena
Garlic Chives

Certified Organic and Why It's Important

See What Sal Has to Say About Organic Herbs:

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What, exactly, is Certified Organic?

Let's start with organic: organic is a labeling term that denotes products produced under the authority of the Organic Foods Production Act. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people.
Organic food is produced without using conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.  Before a product can be labeled organic, a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Certification is essentially aimed at regulating and facilitating the sale of organic products to consumers. Check out this site for everything you ever wanted to know about USDA Certified Organic.

Why should I care?

There is mounting evidence at this time to suggest that organically produced foods may be more nutritious. Furthermore, organic foods and fiber are spared the application of toxic and persistent insecticides, herbicides, fungicides and fertilizers. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. In the long run, organic farming techniques provide a safer, more sustainable environment for everyone.

What is Gilbertie's doing about Certified Organic?

Gilberties Herb Gardens grows more than five hundred varieties of organically certified herb plants. These include numerous subspecies, especially in such prolific families as basil, mint, rosemary, sage, and thyme. The term, "organic," by the way, is especially meaningful when it is applied to culinary herbs. Herbs grown on a large scale with the help of liquid nitrogen fertilizers have more foliage, so if they are sold to supermarkets by the pound, they make more money for the grower. The problem is that the use of chemicals diminishes the oil content, reducing and sometimes altering flavor. Some of our astute customers have remarked on this difference, complaining that their store-bought bunches of basil or cilantro are weak in flavor.
Because herbs take so little space to grow, virtually everyone has the capability of raising his or her own intensely flavorful organic herbs for use in the kitchen. Even if you do not have access to a sunny location in a yard, containers such as window boxes or patio planters make it possible to gain control of this small but important part of your food supply, and by extension access in your cooking to what I like to call "flavor that does us a favor, flavor you can savor."