• Fine all-round herbal blend
• Naturally lectin-free
• Intense herbal flavor for dressings
• Also suitable for soups, sauces, meat and fish.

Ingredients: Parsley, onions, chives, chervil, lovage leaves, thyme, savory, rosemary, dill, wild garlic, tarragon, peppermint, marjoram.

May contain traces of allergens.

Traces of vs. lectin-free: In a lectin-free diet, potential traces of lectin-containing foods play no role.

Contents: 45g

Grandma's garden herbs

Why use just one type of herb for your salad when you can have a blend of the best and most flavorful herbs? This garden herb mix is ​​made from the twelve most popular herbs you'd find in a typical herb garden: parsley, onion, chives, chervil, lovage, thyme, savory, rosemary, dill, wild garlic, mint, and tarragon. Each herb is intensely flavorful on its own, but this blend makes it even better!

This garden herb mix will likely become a staple in your kitchen. Each herb is a highlight in its own right, but gently dried, chopped, or crumbled together as a spice blend, they create a true explosion of flavor. Use this garden herb spice mix in salad dressings or marinades, in or on top of soups, and with meat or fish dishes. It's also a fantastic topping for roasted vegetables and an excellent ingredient in sauces or dressings.

Using the garden herbs spice mix

As a main ingredient in herb quark: Stir 250 grams of quark with a little water, milk, or cream until creamy, then add 1 tablespoon of the garden herb mix. Add a pinch of salt and pepper, mix everything together, and your delicious herbed quark is ready.

Herb butter: Let 250g of butter soften, then whip it with a hand mixer. Mix in the garden herb mix, salt, and freshly ground pepper.

In dressings and sauces: This garden herb mix enhances any salad dressing. Especially in a yogurt or vinaigrette dressing, the herbs are not only visually appealing, but also enrich the flavor with a variety of aromatic garden herbs. Tip: Let the prepared dressing infuse with the garden herb mixture for a few minutes so that all the herb aromas can be nicely distributed.

Herb sauce: Sauté onions in a little butter until translucent, dust with lectin-free flour, and deglaze with vegetable or bone broth. Simmer gently for several minutes. Add heavy cream, season with the mixed herbs, salt, pepper, and a pinch of sugar. A dollop of mustard also goes perfectly with this. Delicious with steamed fish or egg dishes.