Our herbs

Chives

The light- sometimes dark- green tubular chives grow in bunches and reach a height of up to 45 centimetres. They have a mild, leek- like flavour with a touch of onion. The fine chives roulettes are a common ingredient of salads, curd, spreads, soups and egg dishes.

Besides them being an important ingredient of the famous "Grüne Soße", chives may be used to garnish dishes, both chopped or in its initial tubular form.

Harvest:
Between March and October: outdoor grown. The dark- green tubes are cut once they've reached a length of 35- 40 centimetres. From November until March: green house cultivation. Lighter green tubes are cut at a length of 20- 30 centimetres.

Parsley

Parsley bushes grow 20- 40 centimetres high. Its fresh, green colour and crimped leaves make it particularly nice to look at. Besides its long life period, this is the main reason why parsley is very suitable for decorating dishes, either chopped or in its initial stalk form.

Its various uses make it undoubtedly the most popular seasoning herb. The chopped parsley leaves and stalks are perfect for soups, stews, egg dishes, stuffing, sauces or marinades and for garnishing meals.

Harvest:
Between April and October: outdoor harvest; from November until March: imported from Italy and Spain

Tip:
For the special touch in any soup: add chopped parsley!

Parsley (flat leaf)

Flat leaf parsley grows in small bushes with flat, green, geared leaves. The delicious aroma of this herb is even more expressive than that of normal parsley. Because its intensive taste is milder, flat leaf parsley is not only used as an ingredient of salads (e.g. in Greek salad) but also as a salad itself, as a Lebanese Tabouleh for example.

Its minced leaves and stalks very well suit soups, stews, egg dishes, stuffing, sauces and marinades but can also be used as an appetising decoration.

Harvest:
Between April and October: the parsley is harvested outdoors and cut at a length of 20- 30 centimetres; from the end of October until April: imported from Italy and Spain.

Dill

Dill is an umbelliferous plant with yellow blossom and pinnate leaves with filamentous endings. It grows 20- 40 centimetres high and its colour can be described as green/cyan.

Its redolent essential oils equip the dill leaves and its seeds with a pleasant, condimental aroma and a sweetish flavour. One of its main fields of application are cucumber dishes and pickled cucumbers. Furthermore, dill is perfect for fish, in fresh salads and curd as well as herbal sauces and dips.

Harvest:
From May until October: outdoor harvest; between the middle of October and May: imported from Italy, Spain and Egypt.

Savoury

Savoury is an evergreen, herbaceous plant whose soft stalks are equipped with lanceolate leaves. It is green/teal and sometimes dark green in colour. The herb is characterised by a distinctive smell of fresh beans which may underline the taste of runner beans and bush beans in any meal alike.

To make it easier to remove it is cooked together with the stalk. Savoury is an essential herb for pickled beans.

Harvest:
Between May and October, savoury is harvested in the green house, is tunnel grown or comes directly from the field. From October until the middle of May, it is imported from Italy, Spain or Egypt.

Chervil

Chervil is a parsley- like-herb, which grows up to a height of 20- 40 centimetres. Growing on thin stalks, its pinnate, chartreuse leaves exude a pleasant smell. Chervil grows best in mild temperatures, which is why it is rare during hot summers.

Its subtle, delicate aroma is similar to that of anise and fennel and makes it very versatile: Chervil can be used in delicious soup and, together with various other herbs, is a main ingredient of the well-known "Grüne Soße" ("green sauce"). It perfectly suits curd, yoghurt, and creamy dips as well as herb butter. Moreover, it is used for soups, salads, vegetables (asparagus in particular), meat and fish dishes and also works well as a decoration of cold cuts.

Harvest:
Early spring until late autumn: outdoor or tunnel grown; after the first frost in late autumn until early spring: imported from Israel.

Coriander

This ancient spice and medical herb grows up to a height of 20- 40 centimetres. Its stalks carry dark green leaves which are approximately 1-4 centimetres long and 2-3 centimetres wide.

Coriander is characterised by an intensive odour and a strong flavour. In Asian cuisine, it is most common to use its leaves, whereas in Europe its use is more or less limited to the seeds (predominantly for bakery such as bread or German "lebkuchen"). Coriander also gives various meat and sausages, salads, soups and stews their characteristic taste. Its own aroma is conserved even when cooked.

Harvest:
From April to October: outdoor cultivation; between October and April: imported from Israel.

And many more

Herbs overview as PDF