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Exotic Herbs

We grow a range of culinary and exotic herbs for various international cuisines to cater to the gourmet connoisseurs and chefs.

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Borage
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Borage

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ColorGreen

Originating in Syria, this bristly flowering herb is also known as starflower. It has a prickly appearance, produces star-shaped, edible blue flowers that are often used as a garnish in dishes.

Less common in everyday recipes, it is favoured in soups in Germany and Frankfurt’s well-known green sauce, (Grüne Soße). Italian pasta recipes use it as a filling for ravioli and you’ll often find it as a garnish in the popular Pimm’s cocktail. The herb has been widely used for many years for its medicinal properties, claiming to alleviate colds and respiratory infections. Borage is growing increasingly popular as a natural dietary supplement. Borage oil has high concentrations of linoleic acid and omega fats, beneficial to the body.

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Sage
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Sage

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ColorGreen

An ancient herb that boasts a strong peppery flavour, adding a vital ingredient to meat and poultry seasoning. Native to the Mediterranean, sage has an attractive foliage with silvery green leaves that produce a powerful, slightly medicinal aroma. Using fresh leaves, whole or chopped, sage is added to stuffings, poultry, sausages, casseroles and stews. It’s also used with meat – especially calves liver, fish and in tomato-based sauces and cheese dishes.

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Chives
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Chives

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ColorGreen

Small is beautiful! The most delicate and diminutive member of the edible onion family packs a mild yet tangy punch. Chives have been a staple European herb ingredient since the Middle Ages. Chives offer a subtle onion taste, combined with the unmistakable oniony aroma. The mild flavour is reminiscent of baby spring onions or young leeks and makes chives a great additional ingredient in a variety of dishes ranging from soups and salads, to omelettes and cheeses. Chefs looking to retain the delicate onion flavour and deep green colour tend to use chives raw – or added to a dish, just before serving.

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Garlic Chives
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Garlic Chives

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UsageHome Purpose
ColorGreen

Garlic chives, native to China, are the smallest species of the onion family. They are referred to only in plural, because they grow in clumps. The herb has a fresh garlic-like taste. Garlic chives are most often used in Asian cuisine. Traditionally they are a classic element of pad Thai but they may also be used as a substitute for standard chives. Use minced garlic chives to finish meat, poultry or seafood dishes. Pair with other fresh herbs, cheeses, mushrooms, noodles and chilies. The colour and slight onion flavour may be used to lighten as well as enhance the flavours in a dish.

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Genovese Basil
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Genovese Basil

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ColorGreen

With such a strong, pungent aroma, Genovese Basil is a signature herb that brings a unique flavour to the table. Pesto, the classic oil and herb sauce, may well have thrust Genovese Basil into the modern day culinary limelight. But the herb, best known for its pronounced rich and peppery aroma and flavour, has been used in Mediterranean and Asian cooking for centuries. Genovese Basil makes a welcome addition to most meat, poultry and fish dishes and is a perfect partner to sliced, fresh tomatoes. When combined with seasoned oil and sauces it can deliver a bouquet of flavours and aromas all its own. Basil contains many flavoursome, volatile oils that dissipate if exposed to prolonged heat. To maximize the intense flavour, add the herb (torn, not sliced), at the end of the cooking process.

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Opal Basil
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Opal Basil

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ColorViolet

Opal basil, a purple coloured is sweetly pungent with a mild flavour of licorice. It is versatile, adding colour and flavour to a wide variety of recipes – from soft pink sorbet to any tomato-based dishes, soups, salads, vegetables and meats. Opal basil leaves make aromatic herbed vinegars or oils. Make a purple pesto or use the leaves as a garnish for salads or pizza. Opal basil can replace green varieties in caprese salads. For gourmet flair, pair it with edible flowers to create a colourful mixed green salad. Opal basil retains its colour and flavour better that other varieties of basil, however, it should be used fresh and added during the last moments of cooking.

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Clove Basil
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Clove Basil

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ColorGreen

Clove Basil is true to its name offering an intense clove flavour and a slight classic basil overtone. Fresh leaves of Clove Basil can be served with vegetable platters and nibbled on with spicy salads and chili dips. It can also be used in salads, vegetable dishes or as a popular garnish for soup and pasta. Like other basil varieties, clove basil should be used fresh, and added during the last moments of cooking. Over cooking clove basil is not recommended as heat quickly dissipates the flavour.

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Licorice Basil
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Licorice Basil

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ColorGreen

Licorice basil, also known as Anise basil, has distinctive anise flavoured qualities and aromatics. Licorice basil’s flavour is due to a chemical called anethole, an aromatic compound that occurs widely in nature in essential oils that are produced within the plant. Unlike other basil, it is far more pungent making it one of the more intensely flavoured and perfumed basil varieties. It is commonly used in Italian, Thai, Cambodian, Laos and Vietnamese dishes as a condiment. It is used in recipes ranging from chicken, sea food to pork. Use it in curries, stir-fried dishes, pastas, salads and soups, it goes very well with ingredients like garlic, tomatoes, olives, eggplant etc. Infuse with ingredients like vinegar, oil to make infused flavourings. These go well in preparation of salad dressings. It can also be steeped in cream/ milk and this flavoured milk is used to make truffles, chocolates, cakes etc.

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Cinnamon Basil
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Cinnamon Basil

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ColorGreen

Cinnamon basil, AKA Mexican Spice basil, is a cultivar of sweet basil containing cinnamite, a chemical compound that gives it its concentrated cinnamon flavour and intense aroma. It has small thin serrated green leaves with contrasting pale violet-coloured stems and lavender spiked flowers. Cinnamon basil is primarily used as a table garnish and savory element to raw dishes, soups, hot drinks and infused oils. Steep cinnamon basil leaves in water and sugar, bring to a boil to infuse and use this simple syrup to flavor whipped creams or dessert. Puree Cinnamon basil with garlic and olive oil for pesto and use to top fresh pasta. Blend Cinnamon basil leaves with heavy cream and beat until desired whipped cream consistency, then top brownies or pie.

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Lemon Basil
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Lemon Basil

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ColorGreen
FlavourSeafood, Pasta, And Vegetables

Lemon Basil adds great citrus lemony flavour to seafood, pasta, and vegetables. Attractive, spreading silver-green leaves with lemony aroma and flavour is great for tea, chicken, fish, vegetables and herb vinegars. Lemon basil is a popular herb in Arabic, Indonesian, Lao, Persian and Thai cuisines. Lemon basil should be used fresh and added during the last moments of cooking. Over cooking basil is not recommended as heat quickly dissipates the flavour.

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