These culinary herbs are what we like to call our “speciality” product and an area of the business that we all really enjoy being involved with.
They are grown on our farm, in addition to our traditional fresh herb crops, for customers who are looking for ‘something different’. With these less common herbs our clients are able to push the boundaries of food flavour and experiment with new ideas.
Many of our culinary herbs have been long forgotten and it’s refreshing to see some of our chefs re-creating the traditional uses for them, along with some new and innovative recipe ideas.
The majority of our crop is available for our full growing season from May to September, with some exceptions.
Fantastic herb somewhere between parsley and celery.
The leaves have a strong aniseed/liquorice flavour and make a great addition to salads.
Spearmint flavour with a hint of fruity apple.
Makes and interesting addition to summer drinks and salads.
Combines mint and basil flavours to make a great addition to tomatoes and lamb.
Very strong scent and taste of blackcurrant. (limited availability)
Clean and mild cucumber taste… cool as a cucumber in salads!
A great versatile herb with aniseed flavour great with fish dishes. (lots available)
A delicate alternative to parsley with a hint of liquorice -“gourmet parsley”.
Imagine after dinner mints in herb form… lots of uses.
Add wasabi flavour to salad and other dishes by using the chopped leaves.
Not to be confused with the outer casing of nutmeg. This is a fresh herb with leaves.
Their subtle garlic flavour is much milder and sweeter than the common chive. (lots available)
Explodes in your mouth with a refreshing burst of cool flavours.
A feathery aniseed flavoured herb. (plenty available)
A slightly bitter, liquorice, minty flavor, very good with fatty meats.
Not just a pretty smell for grandma’s knicker draw… try instead of rosemary. (flowering & plenty available)
Chopped lemon balm leaves make a fantastic addition to flavour, butter, vinegars, oils and dressings. (limited this week)
Use this citrus flavoured basil in deserts and savouries alike.
Picked fresh from the greenhouse is more lemony and fresh than a tired import from Thailand.
Try it in a recipe in which lemon juice or zest are normally used.
Has a very strong, lemon-like scent making it ideal for use in cooking. (lots available)
Light and refreshing summery herb to freshen up any summery dishes.
A very distinctive slightly celery-like flavour. (lots available)
Surprisingly hot and peppery punch… not just for pretty flowerboxes.
Try flavouring chocolate with this orange scented version of thyme. (Flowering now too!)
Use the leaves fresh in salads or beans, or chop and sprinkle on fish to add a citrus taste.
Has a fresh, fruity aroma that works well with jellies, fruit salads, and ices.
Try it with your usual sage recipes in pork or with sausages.
Sharp citrus taste that works well in a salad.
The leaves have a slight cucumber taste and nutty aroma and are often used in salad.
Combines well with vegetables, pulses and rich meats, less bitter than Winter Savory. (this is looking very good with plenty available)
A sweet, aniseed flavoured herb which is a very good sugar substitute. (Growing back nicely)
Has a distinct licorice flavour that doesn’t exist in sweet basil.
No need to forage for it… ours is pampered and fresh!
Fresh clean flavour fantastic for autumn and winter salads.