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Content: 6 Piece (€0.65 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.65 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.71 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.65 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.65 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.71 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.65 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.65 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.71 / 1 Piece)
30 % when pre-ordering
Seasoning with a long tradition
Culinary herbs are the secret stars of every kitchen. The Romans already valued parsley and lovage, and in the Middle Ages a small “seasoning garden” by the house was a matter of course. Basil, the “royal herb”, came to us from India and is still considered indispensable in the Mediterranean today.
Fresh beats dried
The greatest advantage of your own culinary herbs: you harvest exactly when you cook. Freshly cut, parsley, dill, coriander and co. develop many times the aroma of dried goods – and a pot on the windowsill is often enough.
Sowing & location
Most culinary herbs like it bright and moderately moist. Basil is a light germinator and is only pressed on lightly, parsley germinates in the dark and somewhat more slowly – a little patience pays off.
Tip: preserving herbs
Simply chop the surplus finely and freeze it in ice-cube trays with a little olive oil – that way you have fresh seasoning to hand in portions even in winter.