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, April 2, 2010

Sawtooth Coriander - Culantro

Accurately describes this herb from Mexico known by many names. But it looks nothing like ordinary coriander except for the vibrant green colour. The sword shaped  leaves have spiky sharp prickles around the outside edge.The shiny, soft, thicker leaves are  flexible & feel waxy, more robust. Cut or shredded finely they have a stronger pungent aroma than regular coriander, so only a small amount is needed. Great for  Asian recipes.

Sawtooth / Mexican Coriander

In hot, humid & part shade conditions it grows well so it can be a good alternative when regular coriander bolts to seed over Summer. In our old backyard it grew well & self seeded like a weed. The first plants in our tunnel  have grown slowly but matured well so far this past Summer . I  have cut the savage seed heads off with the added protection of tongs ! The seeds are way smaller than a pinhead & take some time & added care to germinate. Next season we hope it progresses well..


Vietnamese Mint
Curry Leaf Tree

 The Curry Leaf Trees are growing slow but doing well along with Chervil. Vietnamese Mint bounces back well after being cut & kept watered . Luckily the bugs leave it alone.. the smell is strong & exotic..but not for the feint hearted. Must love Asian food to appreciate it...(sometimes I accidentally bump into it to get a hit !)