Rangitikei Foods Ltd. Feilding, New Zealand: The Herb Garden

Our Herbs are supplied fresh to us daily by our grower:
Riverlea Partnership

Herbs are subject to seasonal availability
Special ordering conditions may apply
For a description of the varieties of the Hydroponic Lettuces that we can supply Click Here

Angelica
A shiny green plant with a serrated leaf
Angelica has a faint juniper aroma
Angelica can be used for flavouring confectionery and liqueurs, as well as a general attractive garnish

Basil
(Sweet Basil, Purple or Opal Basil & Thai Basil)
Basil is a bright green, leafy plant.
Basil has a unique strong scent and flavour
Basil is used in Italian cuisine and also used in Thai cooking
This herb is the main ingredient of pesto and is also often paired with tomatoes. It compliments meat, cheese, vegetable and egg dishes

Chervil
Chervil has a fernlike leaf that resembles parsley in appearance
This is a delicate herb with a slight aniseed taste
Chervil is used in French Cuisine
This herb brings out the flavour of other herbs. It can be used to add colour and flavour to creamy dressings. Prolonged cooking diminishes its flavour so it is best served fresh.

Chives & Garlic Chives

Chives are thin grass-like herbs of the onion family.
Chives have a mild, onion like flavour, with a hint of Garlic. Garlic Chives, which have a flatter leaf, have a mild Garlic flavour.
Chives are used as a garnish in many cuisines
These can be used as an attractive garnish for many savoury foods. They are also great blended with other herbs

Coriander (Cilantro or Chinese Parsley)
Coriander has a parsley-like appearance but with a distinctive root
This herb has a distinctive aroma and a peppery taste.
Coriander is found in many cuisines
The whole plant can be used - root, stem and leaves. It can be added to a variety of dishes to add a bit of zip to the flavour.

Dill
Dill is a fernlike herb, similar to Fennel.

Dill has a slight aniseed flavour & aroma

Often used in German, Russian & Scandinavian cuisine

Dill is enhances fish & shellfish dishes and is great with vegetables & in dips.

Edible Flowers
These include borage flowers, chive flowers, geraniums, marigolds, nasturtiums, pansies & rose petals.
A great garnish for those special deserts

Fennel
A creamy white bulbous plant with feathery leaves

Fennel has a sweet aniseed flavour

This can be used to enhance delicate flavours or the bulbs can be added to salads or cooked as a vegetable.

Lemon Grass
An aromatic herb with a sweet lemon scent
The white interior of this herb can be sliced, chopped or pounded to provide the perfect form to match the dish.

Marjoram
A small grey-green herb that is closely related to Oregano

Marjoram has a less peppery flavour than it's relative but is sweet and pleasant with a slightly bitter undertone.

Marjoram is used as flavouring for meat dishes

Marjoram is great with lamb, beef and veal dishes and it also mixes well with parsley, dill, basil or thyme

Mint
(Garden, Apple, Vietnamese, Pineapple, Spearmint and Peppermint)
Mint is a dark green herb
It has a strong fresh flavour with a cool aftertaste
Widely used in a variety of cuisines
Used to add freshness to salads and meat sauces, this herb can also be used to add flavour to your tea

Mixed Herbs
A mix of seasonally available herbs
Ideal for garnishing or for when only a small quantity of a variety of herbs is needed

Mustard
Coloured variegate leaves
Mustard has a peppery flavour
Often used as a garnish or as part of a salad

Oregano

A small leafed, green herb

Oregano has a pungent odour and flavour - it has a strong peppery taste

It is used in Greek and Italian dishes and is what gives Pizza its distinctive flavour

Oregano tastes great with tomato, egg or cheese based dishes and goes well with lamb, pork and beef main dishes

Parsley
Curly (traditional) and Flat Leaf (Italian or Continental)
A green herb with a thin stem and profusion of small leaves
Parsley has a mild celery flavour. The flavour of the flat leaf variety is much stronger.
Parsley is universally used as a garnish

Roquette
(Arugula, Salad Rocket, Tira)

A leafy green plant
The leaves have a unique spicy, peppery flavour
Used as a salad green or as a garnish
The leaves have a unique spicy, peppery flavourUsed as a salad green or as a garnish

Rosemary
An herb in the Mint family, it grows as an evergreen shrub
Rosemary has a tealike aroma and a piney flavour
Used in Mediterranean cuisine
Rosemary blends well with garlic to season lamb roasts, meat stews and marinades. It can also be used to enhance tomato sauces and vegetables. With melted butter it makes an ideal dressing for steamed red potatoes and peas

Sage
Sage is another evergreen shrub herb in the Mint family

It has a fragrant aroma and an astringent flavour

It is one of the world's most popular herbs

Sage is used to enhance meat and sea food dishes, cheese, pickles and savoury breads

Baby Spinach
Semi-frilled or round leaves with green or red stem
Highly nutritious tender baby leaves
Popular in New Zealand cuisine
Can be used in a salad or stir fry

Tarragon
Has an oblong green leaf

Tarragon has a unique, tart flavour and a piquant aroma

Widely used in French Cuisine

Can be used to flavour wine vinegars and salad dressings

Thyme
The leaf of a low growing shrub
This condiment has a pungent aroma and a slightly minty flavour
This herb can be mixed with garlic for lamb, pork and beef roasts. Cheese, tomato and egg dishes can be seasoned with it and it can be blended with any combination of basil, garlic, marjoram, oregano, rosemary or sage for poultry stuffing, spaghetti or pizza sauce or chilli.

Watercress
Watercress consists of small, round delicate leaves on edible stems

This cress has a peppery flavour

Popular in New Zealand cuisine

Can be used in a salad or as a vegetable in its own right. Often substituted for Puha as a complement to boiled or stewed meat dishes.

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The Herb Garden