Organic herbs smell, taste and have a healing effect.

Herbs enrich dishes with a wide variety of flavors, vitamins, minerals,

bioactive substances and thus strengthen the immune system and the circulatory system and

get our digestion going. Those who season with herbs need less salt and

at the same time sharpens his sense of taste.

 

The plants at the Feigenhof grow without mineral fertilizers and pesticides.

A large range of cut herbs for end consumers and the catering industry awaits you.
Please refer to our extensive range including plant descriptions

our herb and vegetable rarities catalog.

 

processing

 

The most important thing is freshness! The fresher herbs are, the richer they are in ingredients.

In order to largely preserve the ingredients, they are briefly washed under cold water,

dab them off and chop them up with a knife / chopping knife.

Vitamins and aroma are well preserved when using delicate herbs like chives, or parsley

Basil is best used unheated or only steamed briefly. Oregano, rosemary, sage, thyme

develop their strong aroma only when they are boiled or heated.

 

maintenance

 

Most herbs need a lot of sun. The range includes the few shade-loving ones

specially marked. Mineral fertilizers should be avoided with herbs.

Most are used to barren soils. Too many nutrients lead to lush growth,

from which the taste suffers. Also use compost or

organic fertilizers in moderation. Potted herbs dry out quickly in the sun.

Feel whether the top layer of soil has dried off. Only then should it be poured.

Do not leave any water in the saucer!