Fresh Culinary Herbs For Hospitality

February 2012

Visit our next destination... Click on Eco Abode above or to the right of page in LINKS below. Please note NWHT business will not continue there. But join us as we start our new edible garden & home from scratch. Share your garden ideas, help others as we learn & grow together.

August 10, 2011.

How quickly plans change...

It is with much disappointment that we have decided not to continue selling herbs this season because we are moving to Launceston.

Although the business won't continue there, herbs will be the first thing to go in along with a new orchard & veggie garden. We only wish we could relocate everything from here.

We have had a great time growing fantastic herbs & meeting many friendly people passionate about Tasmanian fresh produce. Thank you to all who have been so
inspiring & supported us.

Rob & Fiona.


Fresh Culinary Herbs grown @ Somerset. We are privileged to live near the coast with sea views, breezes and a mild climate in the beautiful red soil farmland of North West Tasmania.

Our passion for herbs has been addictive for over 20 years. Establishing in 2008, we're selectively growing the most popular culinary herbs along with a few unique ones & continue to trial. Cutting our herbs, we get a buzz knowing that our best has been done to provide the freshest quality with care taken to wash, pack & deliver within the shortest time possible.

We aim to produce a good selection & consistent supply as the business grows. Bunches are cut fresh to order & are large catering /restaurant quantity. Our season runs from around October through to May. All is dependent on the weather but that doesn't mean we stop ...We do have a rest over Winter & do all the exciting paperwork etc but we're also preparing for the coming season.

The herb garden is evolving and we are always learning and making improvements. We are environmentally responsible using biodegradable & or compostable packaging & use farm practices as close to organic as possible.

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Tuesday, January 26, 2010

Summer ?
Compared with last year's constant heat, the weather is yet to fire up with only a few "hot" days. So some of the Mediterranean herbs are on a grow slow at the's hoping for a hot February.

 But the basil is doing well under cloches/ tunnel. We continue to sow coriander, it goes to seed rapidly as every one knows but it  is still good to use at the feathery stage. And I don't mind too much because it increases our seed stock. Lots of jobs at the moment collecting, drying & sorting seeds. Grading garlic is on the to do list  by  the end of the month.

I can't complain about anything...  we live & eat by the seasons, that's what makes Tasmania a great place to be. There's always something different & yummy to choose from. Spoilt really !

Sunday, January 10, 2010

From horse paddock to garden in 2 years. A great place to spend the morning with a cuppa as the sun comes up. Most early mornings are spent watering. With the unpredictable weather from 19-34 dc the past weeks, every day is different. Nothing goes to waste, the prunings go to the cow, sheep & chooks. We always say our cow will be well pre-marinated ! The ducks are always on patrol for slugs & bugs but I've seen even less this year, so they are doing their job well. Rob is making a larger pond to keep them happy.


The shade tunnel is going up now then another poly tunnel in Winter for next season's basil & coriander. Unfortunately we lost the brand new 15 x 5m one in September's horrendous wind storm (the doors were the only things left to go on, then it was just flattened ! ). A bit of a set back but we continue on.

                                          HAPPY DUCKS.....

Friday, January 1, 2010

Garlic, Basil & Coriander

With the warm weather finally here we have just dug up some great Purple Stripe Garlic. Only have to wait a little longer now to dry, cure & grade, but well worth it.. Also some fantastic Sweet Genovese Basil & Coriander ready. We have tried some different Basil varieties - Lime & East Indian Clove - I like the spicy ones, especially Thai.....Photos to come soon...