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.

Contact us Email

Saturday, March 12, 2011

Recipe - Sawtooth / Mexican Coriander Marinade ...easy

The sawtooth coriander has grown really well this season. It's producing loads of seed heads at the moment. This year they are softer because it is grown under more shade & I haven't allowed the seed heads to mature. Apart from nipping them out to encourage more leaf, making a marinade with them is easy. I used it on pork belly with some honey, soy sauce,cloves , cinnamon, cardamom & star anise... yum. Also great for chicken, fish & pasta salad. Can't wait to try on lamb.
Sawtooth / Mexican Coriander Marinade (frog omitted)

Sawtooth Coriander seed heads /stems / leaves,
garlic, ginger - quantities to your own liking  & enough canola oil to make runny puree,
(could also add chillies if liked).

In a food processor or mortar & pestle chop / pound garlic & ginger , add coriander chop / grind finely (like a paste) then add oil, gently combine well until  desired consistency . Pour into sterilized jars with a thin layer of oil on top to slow oxidization, keep in fridge.

No comments:

Post a Comment