Our products

ABOUT OUR HERBS

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CORIANDER

Coriander is a herb that is very popular in the Asian kitchen. It has a spicy and unusual taste and is mostly used as a topping for curry, rice, soups etc. Coriander, also known as cilantro or Chinese parsley. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

SAGE

In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day. Other dishes include pork casserole, Sage Derby cheese and Lincolnshire sausages.

CURLY PARSLEY

Curly leaf parsley is used often as a garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well in meat or vegetable stews (including shrimp creole, beef bourguignon, goulash, or chicken paprikash).

THYME

Thyme is an aromatic perennial evergreen herb with culinary, medicinal, and ornamental uses. It is a common component of the bouquet garni, and of herbes de Provence. Thyme is sold both fresh and dried. While summer-seasonal, fresh greenhouse thyme is often available year-round. The fresh form is more flavourful, but also less convenient; storage life is rarely more than a week. However, the fresh form can last many months if carefully frozen

PARSLEY

Parsley is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well in meat or vegetable stews (including shrimp creole, beef bourguignon, goulash, or chicken paprikash).

OREGANO

Oregano is a culinary herb, used for the flavour of its leaves, which can be more flavourful when dried than fresh. It has an aromatic, warm, and slightly bitter taste, which can vary in intensity. Good-quality oregano may be strong enough almost to numb the tongue, but cultivars adapted to colder climates may have a lesser flavour.

ROSEMARY

Rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. Rosemary leaves are used as a flavouring in foods such as stuffing and roast lamb, pork, chicken and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves.

TARRAGON

Tarragon is one of the four fines herbs of French cooking, and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavouring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.

LEMONGRASS

Lemongrass is widely used as a culinary herb in Asian cuisines and also as medicinal herb in India. It has a subtle citrus flavor and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries. It is also suitable for use with poultry, fish, beef, and seafood.