Gourmet Herbs is a progressive, innovative grower of specialist baby herbs for Sydney's best restaurants. An impressive range of garnish herbs is grown hydroponically and sold in punnets.
The herbs can be kept alive by keeping the punnets in about 1cm of water, and will stay fresh until harvested seconds before use. A pair of kitchen scissors will liberate the succulent sprigs, which can then be used as a garnish for magnificent chef-crafted restaurant dishes.
Just as delicious as eating the herbs fresh, is a slight blanch or braising producing the wilted greens featured in some of our free recipes.
|Our herbs have been featured in recipes in the magazine "Australian Gourmet Traveller". Worth particular mention is the herbs featured on the front cover of the February 2003 edition, and of course the recipes inside.|
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