Harvest Month : March
March
Spring Season Monthes (March - April – May)
Leaves & Greens (March–April): Early cool-season herbs like cilantro/coriander, parsley, and dill are harvested for their fresh, tender leaves in early spring. Herbal Flowers (May): Delicate perennials and quick-bolting herbs like thyme, rosemary, and early basil.
Egyptian parsley (Petroselinum crispum) is a vibrant, green Mediterranean herb exported in fresh and dried forms.
Thyme (Thymus vulgaris) is a highly aromatic Mediterranean herb known for its warm, earthy flavor and subtle mint undertones
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