Our Pouches

A classic blend from the south of France, the individual herbs used and their ratios vary from house to house and village to village. Our Herbes de Provence recipe comes from a traditional french recipe.

Uses:
Excellent with chicken and pork

Try basting chicken with Olive Oil, Lemon Juice and Herbes de Provence
Roast new potatoes in olive oil and Herbes de Provence
Great added to soups and stews

Herbes de la Garrigue is similar to the more famous herb blend from Provence but with the additions of Sage, Fennel, Mint and Bay leaves. Garrigue is a term for the scrubland bordering the Mediterranean in Southwestern France, Use Herbes de la Garrigue anywhere you’d like some of the intense flavours of Southwestern France.

Uses:
Excellent with chicken and pork

Try it on grilled meats
Baking bread? Add a generous portion when making the dough for a treat

Use this blend for a quick burst of Italian inspired flavour. Sprinkle Italian Herbs over chicken prior to cooking or stir into minestrone soup for a real depth of flavour.

Uses:
Excellent with chicken or tomato based pasta and pizza dishes

Add to pizza dough
Use in all tomato based pasta sauces
Sprinkle over chicken before baking with garlic and lemon

Normally containing fresh herbs, we’ve created this dried version for your convenience to use with eggs and pasta dishes.

Uses:
Great with eggs, pasta dishes and dressings

Omelette aux Fines Herbes – just add the Fines Herbes to the egg before cooking
Add to bechemel sauce for a vibrantly coloured and flavoured sauce

Traditionally made from a bundle of fresh herbs, we’ve made a convenient Bouquet Garni blend from dried herbs that can be added to casseroles, stocks, sauces and soups.

Uses:
Great with beef, stews and casseroles

Try using Bouquet Garni with a rich Boeuf Bourguignon
Great also used to flavour chicken stock after that Sunday Roast