Sabbathday Lake Shaker Village
New Gloucester, Maine ~ A National Historic Landmark
For Email Marketing you can trust
Important Note: If you wish to pay by check, please use our PRINTABLE ORDER FORM.
SHIPPING NOTE: WE SHIP TO USA STREET ADDRESSES ONLY - WE DO NOT SHIP TO INTERNATIONAL ADDRESSES. SORRY FOR ANY INCONVENIENCE CAUSED.
All of our herbs come in a 4-ounce tin canister ($4.95) or re-sealable bags ($4.00)
Apple Pie Spice
A classic New England blend of cinnamon, allspice, cloves & nutmeg for use in pies, all apple desserts, and spiced applesauce.
A sweet, aromatic herb with a subtle licorice flavor for tomato dishes (cooked or freshly sliced), pasta dishes, cheese-based dishes, breads, rolls & biscuits.
Bouquet Garni *
This classic French blend of rosemary, thyme, marjoram, basil and chervil is our heartiest herbal mixture. A fine additive for rich soups and stews. Good in all tomato dishes and salads.
A mild flavored herb. Bright yellow and orange petals to add color to salads, broths, soups and rice. Called "poor man's saffron."
Imparts the flavor of celery. A must-have for use in soups, stews and bread stuffing.
Delicate anise-like flavor. Enhances soups and adds flavor to fish, eggs, meats & vegetables. As a top garnish, it is considered "gourmet parsley".
Milder tone than fresh cilantro. A favorite herb for Mexican cuisine; use in salsa, salads, marinades. Also for meat, seafood, curry, and soups.
Light feathery herb with pungent flavor. The best top garnish for fresh-cooked fish, seafood salads and potato salads. Use in many pickle recipes.
Dill Dip *
A blend of dill, dill seed, dried minced onion and parsley. Combined with sour cream or yogurt to make a delicious appetizer with fresh vegetables, crackers, or chips. Excellent topping for baked potatoes.
A mild, minty flavor that is marvelous with lamb or fish.
Fines Herbes *
This blend of basil, marjoram, parsley, tarragon and thyme is an excellent all-purpose seasoning for fish or corn chowders. Sprinkle on cooked vegetables. Use in any egg dish or cheese casserole.
French Herb Blend
An old-country blend of chives, parsley, basil, tarragon, rosemary, and marjoram. Excellent with chicken, pork, gravy and rich sauces.
Herbal Bouquet *
A blend of basil, celery leaves, marjoram and thyme is excellent in stews, soups & meat dishes.
Herbes de Provence
This unique combination of thyme, savory, basil, rosemary and lavender lends flavor to tomato based dishes, seafood or fish chowders.
A classic, all-purpose combination of minced garlic, basil, oregano, parsley, thyme with a unique hint of fennel seed. This blend imparts a wonderful flavor to all Italian cookery, especially sauce, meatballs and pasta dishes. Use in tomato dishes and soups. Also use with lamb or pork.
Lemon Pepper Blend
A spicy, robust blend of lemon peel, black pepper, cumin, red pepper, oregano, thyme, onion, garlic, and paprika. The perfect rub for beef and chicken.
Pleasing lemon-herbal flavor with woodsy overtones. Use with chicken, fish, pesto, and vinaigrettes.
A rich, celery-like flavor is great with tomatoes, chicken, rice, poultry stuffing, creamed soups, potatoes and steamed vegetables.
A pleasant floral and woodsy tone. Lends flavor to fish, eggs, all meats & most vegetables as a top garnish. Use in vegetable and pasta salads. Also makes a good tea. Called the "Herb of Grace".
Cinnamon chips, orange peel, allspice, and cloves creates a spicy, fragrant seasoning for apple cider. Place several teaspoons in a teaball or cloth/paper sack. Bring 1/2 gallon cider to near boil and steep with mulling spice for 15-20 minutes. Serve hot.
Robust, somewhat lemony flavor. Among the most versatile herbs for use in all tomato dishes, sauces, and general Italian-style cooking. Good with most meats. Use in bread, rolls and biscuits. Combine with melted butter and pour over cooked vegetables.
A very mild pepper-like flavor. Use as a garnish on vegetables, meats and fish; add to melted butter and pour over boiled potatoes.
A blend of coriander seed, dill seed, mustard seed, bay leaf, cassia, red pepper, and allspice. Wonderful for pickling many vegetables.
A blend of onion, garlic, oregano, anise seed, rosemary, and dried green bell pepper is a flavorful seasoning to pizza sauce or freshly made pizza dough.
A coarse rub for poultry, or a seasoning for bread stuffing, made from marjoram, sage, parsley, rosemary, and thyme.
Pork Rub *
A mixture of sage, marjoram, parsley, rosemary, and thyme created by Shaker cook Brother Arnold Hadd. Rub liberally over olive-oil-coated cuts of pork before cooking. A favorite on the Shaker table.
Pumpkin Pie Spice
A rich, comforting blend of cinnamon, ginger, and nutmeg for pumpkin pies, fruit tarts, and fall pastries.
Strong and piney flavor. A tangy herb to flavor beef, veal, pork, lamb, poultry, soups, stuffings, sauces and salad dressings. Use in bread, rolls and biscuits. Combine with olive oil and cracked pepper for an excellent dipping oil for crusty artisan bread.
Pine-like flavor with undertones of lemon and eucalyptus. Historically among the most important herbs grown by the early Shakers. Use to flavor sausages, pork, poultry, and cheeses. Use in stuffings for poultry and veal, and in sauces. Combine with parsley to temper its pungency. Also makes an excellent and healthful tea.
Salad Seasoning *
A fine mixture of basil, marigold, marjoram, dried minced onion, oregano, parsley, tarragon and thyme. Sprinkle as a top garnish on garden salads or puree in a vinaigrette dressing.
Shaker cook Brother Arnold Hadd's blend of garlic, basil, oregano, parsley, thyme, fennel seed and red pepper flake. A wonderful seasoning for ground meats, including beef, pork, and chicken. Add one tablespoon per pound of meat.
Peppery, green flavor similar to thyme. Use in egg dishes, most meats, poultry, and green salads. Combine into soft butter for a tangy spread.
An all-purpose blend of parsley, dried minced onion, basil, thyme and lovage designed for use according to taste in many types of soups.
The perfect summertime grilling blend of salt, garlic, black pepper, coriander seed, mustard seed, dill seed, and red pepper. Use as a rub on all cuts of beef or chicken.
Strong, aromatic anise-like flavor. Rub on to chicken skin with butter and salt for a classic Shaker baked chicken. Top garnish for eggs. Use in tomato juice. Good in bread, rolls and biscuits.
A pungent, woodsy flavor. A wonderful, standard herb for use with chicken, fish and most soups and chowders. Adds great flavor to Italian-style cooking. Bake in bread, rolls and biscuits. Great with lamb.
* Mixtures developed here by the community. These mixtures have been time tested by the Shaker Sisters in our own kitchen to the applause of the Community and our guests. We highly recommend these superior blends.
Shaker Rose Water
A superior flavoring; use in place of vanilla. Wonderful delicate flavor and aroma especially good with apple recipes.
Shaker Mint Water
Flavoring used with vegetables, jellies, cakes, cookies, puddings and many chocolate recipes. (please specify plastic or glass bottles)
Shaker Peach Water
An old, nineteenth century Shaker recipe once sold for the nurse Sisters at the Infirmary to defray medical expenses. Peach Water is a vanilla substitute perfect for all desserts, including cakes, cookies, frosting and homemade whipped cream.
Apple-like taste; a great nightcap with calming properties. Tea made famous in Peter Rabbit.
A soothing tea, but most popular as a treat for cats and a filler for homemade cat toys. (Also available in a re-sealable bag for $2.80)
Fruit Blend Tea
A light dessert tea containing rose hips, lemon grass, hibiscus, peppermint, and orange peel.
Ginger Lemon Tea
A spicy, robust blend of ginger pieces, lemon grass, lemon peel, licorice, and spearmint.
Herbal Blend Tea *
A soothing combination of camomile, lemon verbena, lemon balm & spearmint. Calming. An original Shaker recipe.
A pungent, floral aromatic flavor. Use alone or combine with black tea.
Lemon Balm Tea
A subtle lemon flavor with a suggestion of mint; not as strong as lemon verbena.
Lemon Blend Tea
A refreshing combination of lemon balm and lemon verbena combined with the zesty flavor of lemon thyme. Sweeten with honey for an excellent dessert tea. Original Shaker recipe.
Lemon Verbena Tea
This herb produces a lemon-lime flavored tea; serve with honey as a hot or iced beverage.
Licorice Mint Tea
Old-fashioned flavors from licorice, spearmint, and peppermint make this a soothing after-dinner tea, and an excellent choice for iced tea.
Mint Blend Tea *
A popular blend of spearmint and peppermint. A wonderful dessert tea with honey. Original Shaker recipe.
Minty Balm Tea
A mixture of bee balm and Egyptian mint creates a tangy, cool blend of flavors. Original Shaker recipe.
Heady minty flavor; serve hot or cold. Excellent after-dinner tea.
Rose Hips Tea
A tart, citrus-like brew that is high in vitamin C; serve hot or cold.
Cool mint flavor ideal for iced tea. Brew with black tea and sweeten with honey to make unforgettable sweet tea.
An 1858 recipe of Eldress Hester Ann Adams of the Sabbathday Lake Shakers. A delightful aroma of flowers and spices. Use as a room or drawer freshener. NOT INTENDED FOR INTERNAL CONSUMPTION. $6.50
All-natural fir balsam needles packed in a plain, cloth pillow with a classic Shaker paper label. The aroma will bring back memories of the Maine woods and the smell of Christmas.