Our culinary herbs will be ready for dispatch April/May
NB. At other times of the year its best to contact us to see whats available.
Whether a novice or a master chef fresh herbs make recipes taste even better and its great if you can just pop into the garden and pick some to add to any meal,tea or cocktail.
Lovage: I discovered Lovage last summer, tried it in lots of dishes, its depth of flavour is amazing, now I cant wait to grow some more and add it to our soups and salads.
Basil: Is one of the most important culinary herbs, Used in sauces, sandwiches, soups, and salads, basil is in top form when married to tomatoes and to make pesto.
Borage: The flowers, stems and leaves of borage are edible and have many use in the kitchen. Use the flowers as a pretty addition to drinks, either floating on their own or frozen in ice cubes.
Rosemary: One of the most aromatic and pungent of all the herbs. Its needlelike leaves have pronounced lemon-pine flavor that pairs well with roasted lamb, garlic, and olive oil.
Mint: Not just for making mint sauce, It is extremely versatile and can be used in both sweet and savory dishes, a little sprig that garnishes your dessert plate or mojito.
Thyme: One of the most important herbs of the European kitchen. What would a bouquet garni be without it? This congenial herb pairs well with many other herbs—especially rosemary, parsley, sage, savory, and oregano.
Parsley: Italian Giant Parsley is our favourite. No refrigerator should be without parsley. It's the workhorse of the herb world and can go in just about every dish you cook and the odd garnish!
Oregano: The Greeks love oregano sprinkled on salads, while the Italians shower it on pizza and slip it into tomato sauces. Easy and pretty to grow.
Lemongrass: A new one for us, and we are hooked! Its bright, citrusy, and floral-herbal fragrance adds to anything it touches, from curries and soups to salads and grilled meats,We have added it to our tea range and there’s nothing else quite like it.
Sorrel: This bright green leaf is startlingly, puckeringly sour and lemony, but with a wonderful lightness: it tastes green, it tastes of spring and Kids love it for the shock factor!
Fennel: It’s one of the most underrated vegetables, and if you’re not already cooking with it, you absolutely should be. It has a fresh, aromatic anise flavor, and it can be eaten raw, sautéed, roasted, or even added to soups and sauces. Grows tall and needs a warm space.
Dill: Wonderful to grow, as a kitchen herb its feathery leaves lend a fresh, sharp flavor to all kinds of foods: gravlax, omelets, seafood (especially salmon), soups, potato salads, and all kinds of cucumber dishes (including, of course, pickles).
Oregano: however, has a more potent taste and aroma; marjoram is sweeter and more delicate
Sage: Italians love it with meat, while the French add it to stuffings, cured meats, sausages, and pork dishes. Lovely addition to any garden for colour and texture
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