Plants with aromatic leaves and seeds for the enhancement of taste and aroma in food. Place orders by Tuesday night for delivery Thursday.
Cut into 60cm - 1m lengths and sharpened, for doing the ultimate sosatie/espetada or just use for toasting marshmallows. Can be reused, just wash them well after use and remember to soak in water for an hour or more beforehand to prevent your food going up in flame over the coals!
A member of the onion family best categorised as a herb in culinary terms. Fine grassy foliage is most often finely chopped and scattered over food as garnishing. The pretty mauve flowers can also be broken up and scattered over a mixed salad. Delicious and beautiful.
Cilantro aka coriander or dhanya, has gained in popularity in the West although it has long been a favourite in Indian cooking as a fresh addition to curries and tagines. It is also wonderful in mixed salads and sprinkled over spicy curries.
Aka 'bone knit' herb, a poultice made of comfrey leaves and applied in the region of a sprain or broken bone speeds up healing and relieves pain and swelling. Ingestion of eg a comfrey tea is practiced but has not been proven safe as yet. Wonderful natural fertiliser, add comfrey or comfrey tea to your compost bin.
Sorrel is a wonderful, most underutilised leaf vegetable. Used sparingly it adds acidity to a mixed salad which is surprising as it is refreshing, and in soups and stews it adds a dimension which once gotten used to, is sorely missed when it is absent. In a lamb stew it easily takes the place of waterblommetjies for those who are deprived of...