Recipes

Serving Suggestions:

Basil

  • Makes delicious pesto.
  • Sprinkle torn basil leaves on tomatoes with extra virgin olive oil, aged balsamic, salt & pepper.
  • Grill bread (on both sides), haloumi with lemon slices and dry chilli. Once starting to melt, use a spatula and place on the bread. Sprinkle with olive oil, black pepper and torn basil leaves.

Chive

  • Add to potato salads.
  • Fantastic on steamed fish.
  • Wrap potato in alfoil and roast in oven until tender. Mix thru a bunch of chives into sour cream, season. Cut potato into quarters (not all the way to the bottom) and place a good dollop of the sour cream on top. Drizzle with olive oil and sea salt flakes.

Coriander

  • Serve fresh on curries, on asian-style sticky pork ribs.
  • For something different try pumpkin soup with coconut milk, fresh red chilli and loads of coriander!

Curry Leaf

  • Great in Indian curries.
  • Add to lentil hot pots.
  • Great for vegetarian dishes.
  • For a base of a stir fry heat oil in a wok (or pan), add curry leaves, chopped ginger and garlic and sauté until brown. Add your favourite meats or seafood along with vegetables.

Dill

  • Delicious with smoked salmon and cream cheese in a bagel or fresh bread rolls.
  • Fantastic on eggs with mayonnaise. Add to the end of cooking as heating destroys some of the flavor.

Lemon Grass

  • Ideal in a Thai green curry.
  • Add to home-made chicken stock for a Thai-style flavor. Serve with dumplings.
  • With a metal skewer make holes in beef or chicken and thread onto “lemongrass skewers”. Coat with oil, season and bbq until tender.

Lemon Thyme

  • Add to salad dressings, chicken and seafood.
  • Great for adding to omelettes.
  • Soften butter to room temperature and add finely chopped lemon thyme & seasoning. Roll into a ‘cigar’ in baking paper and refrigerate until set. Cut rounds to top fish, chicken, pork.

Lime Leaf

  • A must for tom yum soup.
  • Add whole to curries.
  • Add to jasmine rice before steaming, to perfume & give it a different edge.

Marjoram

  • Fantastic in vegetables bakes.
  • Add to meat and chicken dishes for a lovely aroma.
  • Roast tomatoes in a low-temperature oven with plenty of extra virgin olive oil, salt and pepper and fresh marjoram. Serve as a side dish with beef or lamb.

Mint

  • Fantastic when torn fresh in salads.
  • A must for vietnamese cold rolls.
  • Mint Tea - Place mint and lemongrass in a teapot and pour over boiling water. Allow to infuse for 10 minutes. Strain the tea into glasses. Can add sugar or honey to sweeten.

Oregano

  • A must for pizza and pasta.
  • Great to add to soups such as minestrone.
  • Lamb Marinade - Make a marinade of oregano leaves, lemon zest, olive oil, seasoning and pour over lamb chops. Refrigerate for at least one hour to allow the flavours to infuse. BBQ or pan fry.

Rosemary

  • Perfect for spiking your Lamb roast before cooking time.
  • Chop finely and add to roasted potatoes.
  • Rosemary Salt - In a food processor add rosemary leaves, black pepper, rock salt and blend to combine. Use rosemary salt for sprinkling on meats, vegetables, bread.

Sage

  • Fantastic to use in stuffings, sauces and stews.
  • Great addition to butter – to make ‘sage butter’ for gnocchi or pumpkin pasta.
  • When making caramelized onion, sprinkle finely chopped sage leaves to give a unique flavor. Serve with lamb, chicken, turkey or pork chops.

Tarragon

  • Add to cream for a delicious chicken dish.
  • Great in omelettes or scrambled eggs.
  • Tarragon Vinaigrette - place lemon juice, white wine vinegar, Dijon mustard, fresh tarragon, salt, black pepper, finely chopped garlic, olive oil and shake until ingredients are mixed.

Thyme

  • An integral addition to stews, casseroles and roasts.
  • Makes delicious herb bread.
  • Amazing over roasted potatoes with sea salt and freshly cracked black pepper.
  • When marinating olives, add freshly chopped thyme, slithers of garlic, chilli, lemon zest, olive oil and aged balsamic vinegar for a fantastic tapas dish.

Bay Leaf

  • An essential cooking ingredient soups, stocks, stews and meat dishes.
  • Great for flavouring pâtés and marinades.
  • When making stuffing for roast chicken, chop bay leaves finely to give a wonderful flavor.

Parsley Cont

  • Perfect for Italian cooking and salads.
  • Great in soups, throw in last minute.
  • Add finely chopped parsley to lemon mayonnaise for a fresh taste.
  • For a great dip, whip cream cheese with sour cream, add chopped parsley, smoked paprika & pepper.

Parsley Curly

  • Great to use in vegetable juices.
  • Add finely chopped parsley onto freshly made garlic bread.
  • For a quick salsa verde add parsley, spring onion, capers, garlic in a blender or food processor until finely chopped. Add a little mayonnaise, olive oil, lemon juice and mustard (your choice).

Roast

  • Rosemary, thyme, sage

Mediterranean

  • Basil, continental Parsley, oregano

Seafood

  • Dill, chive, parsley/lemonthyme

Stews

  • Bay leaf, thyme, marjoram

Salads

  • Parsley, dill, mint

Native Mix

  • Salt Bush and Native thyme.