Our Top Herbs
18 Nov, 2020
Basil is a wonderful aromatic herb to grow in the summer months. It can be used fresh or cooked and is commonly associated with Italian cuisine and tomatoes. However, with many varieties, available offering wonderful variations to the basil flavour profile, it is well worth making a space in the garden for more than one type of basil.
Loved by most, coriander isn't for everyone - as it has been proved that some people's tastebuds distinguish it differently and can be unpleasant instead! Despite this, coriander is one of New Zealand's favourite herbs, best used in Indian cooking, salads, stir-fries, and to add freshness to meat and savoury dishes.
Thyme is a great versatile herb that can be used in a variety of dishes. Thyme can be used fresh or dried, and works well in soups, roasted vegetables, pasta, sauces, pizzas and more! We have a fairly wide range of thymes in-store, though availability can vary, that usually includes: common, lemon, lemon variegated, silver and woolly.
Another Mediterranean favourite, oregano is fabulous with grilled vegetables, in tomato dishes and sauces, with cheeses and on pizza. Choose the Greek variety for strongest taste. Easy to dry for future use. Historically, the Greeks and Romans used it as a disinfectant, to ward off spirits and as a shampoo for its scent.
Delicious, versatile and nutritious, and for a slight twist try growing garlic chives. This perennial herb should last for years. Chives grow into small clumps, and can be harvested regularly all year round, and taste great in a wide range of situations, and are especially good in salads. Chives work great as a companion plant, repelling a variety of pests and attracting bees and other beneficial insects.
This delicious herb is a mainstay of french cuisine. The delicate flavour of chervil has a faint taste of aniseed and is delicious with eggs, seafood (especially scallops), chicken and when added as a garnish to soups, stews and sauces. For best results and a full flavour add last minute to your dish.
This versatile herb can be used fresh, dried or ground in cooking and in herbal medicines. Considered a natural antiseptic, preservative and believed to help with regulating body temperature, it also tastes great in a wide array of settings. Most commonly used in soups, stews and stuffing, it can also be fried to make a delicious tasty treat.
This aromatic and flavourful member of the carrot family has been used for centuries the world over. The herb itself has a mild, sweet, aniseed-like flavour - like a less intense version of star anise. And it not only tastes great, but also looks great, and if left, it'll produce attractive flowers that are great for attracting a whole host of beneficial insects into your garden.