Erbe da fine pasto

This collection is a themed grouping of culinary and aromatic herbs, seeds and spices. The name describes the theme only; the copy here makes no claim about what these plants do, and instead covers their identity, origin, flavour and how they are brewed.

The range brings together botanicals such as peppermint, fennel seed, ginger, aniseed, caraway and lemon balm. Many are kitchen staples: fennel, caraway and aniseed carry a warm, sweet, liquorice-like note, ginger is pungent and spicy, and peppermint and lemon balm are cool and fresh. These plants season food and flavour infusions across Mediterranean, Indian and northern European cooking.

The herbs and seeds are supplied dried, as loose leaf, whole seed or cut root, and are naturally caffeine-free. Lightly crushing seeds such as fennel and caraway before brewing helps release their aroma. Pour freshly boiled water over the material and steep for five to ten minutes, adjusting the quantity and time to reach the flavour and strength you prefer.

Frequently asked questions

Which plants are in this collection?

It brings together culinary herbs, seeds and spices such as peppermint, fennel seed, ginger, aniseed, caraway and lemon balm.

Are these botanicals caffeine-free?

Yes. They are herbs, seeds and spices and contain no caffeine unless blended with tea from Camellia sinensis.

How do I brew them?

Lightly crush seeds such as fennel and caraway to release their aroma, then pour freshly boiled water over the material and steep for five to ten minutes.