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A handful of fresh herbs enhances green leafy salads - experiment with the vast range of tastes

Nutrition Tip

posted by Research Admin 1 on 11 October 2019

Vegetables NZ, October 2019 Newsletter

Add 'hard' herbs such as bay, rosemary or thyme at the beginning of cooking and 'soft' herbs such as chives, parsley and coriander, at the end of cooking.

The plants featured in this section are those that are commercially available for culinary purposes.

Watch the video on growing culinary herbs in New Zealand and find out more about herbs here