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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Friday, February 26, 2010

Basil & Garlic

With the last few days of Summer, the basil is in full swing, great for pesto. Sweet & Thai have done particularly well & we hope to extend them slightly this season with the tunnel & cloches. It's  trial & error.

The garlic is graded & will be ready to go in at the end of next month so hope to have more available next season. The chillies have just started to ripen and we are trialing chervil through Autumn. This time of year is great because it's not so harsh on  the herbs and  slows things from going to seed, so a bit easier and more coriander possibly. This week I found native frogs amongst the coriander, usually they're in the mint. But it has been pruned at the moment...either place they get a good spa. Much more pleasant than cane toads !

 Bronze Fennel, a favourite......

Rob has almost completed the shade tunnel & the ponds for the ducks / frogs as well....just need rain now & a bit more landscaping. Over Winter / Spring we hope to put in another poly tunnel ready for next season.  

Being born in a subtropical climate & with part Asian heritage I am slowly getting used to slower growing in a cool climate and enjoying it....In my backyard as a child we had mostly tropical herb/ fruit / nut trees/ grasses including banana, paw paw, macadamia, loquat, mulberry, mango, guava, lemon, mints, bamboo & chillies all on a house block. 

Dad cooked great curries. Often ginger, turmeric, Vietnamese mint & chillies amongst other aromas would fill the house.We had the Bowen mango for table fruit, Kensington Pride I think they're called now.Green mango chutney was an annual event. As kids we'd scale ours or our neighbour's huge old turpentine mango tree to pick the biggest green ones. It was a race to see who would get there first, the resident possums or our tin can on a stick ! The pungent sap was like super glue but worth it. I still have the recipe somewhere along with other ones from Burma.