Thai #basil can take the heat better than its Mediterranean cousin. That’s why you can add it to add flavor to Oriental soups and sauces. The obvious uses include also stir-fries and noodle dishes. For the open-minded, here’s a tip: search for Thai basil pesto recipes and take out your blender! If you can’t afford one, don’t worry. Just put a Thai basil leaf into your wallet and wait: according to an old superstition, money will come. #ThaiBasil #herb
Lovage is the fresher version of a bouillon cube and a natural flavour enhancer without salt! No wonder lovage is commonly used in soups and stews. But it also tastes very nice with cooked vegetables, fish and pork. Chop, add to food and taste. Start small though – bit of lovage goes a long way. #herb
Viola Purple - With their mild, sweet flavour , the flowers definitely serve a better purpose when eaten. They can be used to garnish salads, desserts and cakes. The young leaves can be added to salads. You might also like to make decorative ice cubes with a violet blossom inside – a festive touch for a summer wedding, perhaps? Or try to make candied or crystallized violets? Search for recipes and give it a try!
Remember the green plastic thingy that comes with your sushi? It’s called ‘baran’ and it serves both as a garnish and a divider between your futomakis and kappamakis. Now it’s time to grow your own: #Shiso leaves are the real thing. Besides, they taste much better than corrugated plastic. #herb
Sage - The fresh leaves of sage have a spicy, deep and strong flavour which in a way tames the fatty taste of pork, bacon and sausages. You could also spice up your salmon steaks with sage and lime or add some leaves to pea soups or cabbage stews. Sage is very popular in Italian cooking. Try frying sage quickly in butter and add to risotto or spaghetti. Or how about deep-frying sage leaves like fish and chips?
Basil Minette, with its aromatic, aniseed-like sweetish flavor and the pleasing clove scent, is the staple herb for all of us who love pesto and caprese salad. You can also use it in pasta and risotto and throw a handful of leaves on pizza or bruschetta.
Wild rocket has long, decorative leaves that look a bit like dandelion leaves. It has a strong, peppery, and mustard-like flavour that gives an extra kick to milder lettuce leaves and tastes really good with different types of cheese especially parmesan, goat cheese and mozzarella. Use it to flavour meat dishes and pastas and sprinkle on pizzas or sandwiches escorted with a dash of olive oil and maybe salt.
Growing facts: Plantui Viola - Germination time 7-9 days - Growing very slow in the first 2 week. Height only 1-2 cm. - Add first Height Block™ in 2-2,5 weeks after the planting - The approximate height 3-4 cm in 4 weeks after the planting - First flowers in 5-6 weeks after the planting NOTE: The Plantui Violas produce more flowers if you harvest them! New flowers appear soon after harvesting the old flowers.
Viola Lemon Blueberry - The freshly picked flowers with their mild, sweet flavor can be used to garnish salads, desserts and cakes. The young leaves can be added to salads. You might also like to make decorative ice cubes with a violet bloom inside – a festive touch for a summer wedding, perhaps? Or try to make candied violets?
Flatleaf #parsley tastes fresh and green and does not compete with other flavours. That’s why you can use it quite liberally: chop it and use it as a topping to your soups, salads, sandwiches, pâté, stews or whisk it together with veggies and fruits or into a healthy smoothie. #herb
Tarragon - Due to its milder taste, you can use it more freely than the stronger French version. Tarragon is the essential ingredient in sauce Béarnaise, honey-glazed carrots and in tarragon vinegar. It also tastes very nice with cooked vegetables, cheeseu, eggs and poultry. One of the most interesting commercial uses of tarragon is a bright green soft drink flavoured with tarragon.