Fundamental to permaculture and organic farming, herbs naturally deter pests and provide nutrients to surrounding plants. Perennial varieties of herbs hold water in the ground all year-round, creating a cooled microclimate for their neighbours.
We grow a range of herbs, from the expected - like parsley and coriander - to the more unusual, - like moringa and lemongrass.
GreenPath Varieties include
Chives are one of the five essential herbs in French cuisine and the smallest species of the onion family. The delicate shape of the harvested herb provides for a beautiful garnish, as long stems along the side of a plate or chopped finely and sprinkled over the the top of a soup.
Garlic Chives are grown for their leafage rather than the bulb. The leaves are heartier than traditional Chives with a fresh, garlic flavour and are used to season soups and sauces, as well as poultry and fish dishes. Garlic Chives can also be blended with butter to make a savoury herb butter with a hint of garlic.
Lemongrass is a culinary herb with a zesty, citrus-like aroma commonly used in Asian cuisine. Throughout various regions in Africa, fresh Lemongrass is often used as the base for tea that is served post dinner. Lemongrass also has unique agronomic properties, deterring pests while also attracting honey bees that stimulate pollination.
Mint's distinctively refreshing aroma and taste makes it a key ingredient in a diversity of dishes, from lamb, to salads, to deserts, drinks, and jams. Ethiopian Mint, native to the Rift Valley, is similar to the common Mint variety but has a slightly softer texture and a sweeter undertone.
With its distinctively floral aroma, Lavender has a number of versatile uses, as a refreshing accent to both savoury and sweet dishes, as well as to natural cosmetics. In savoury dishes, Lavender is a perfect compliment to fish. In sweet, Lavender is incorporated into baked goods, like cakes and macaroons, giving these treats a surprisingly refreshing twist. Lavender also produces an essential oil that has antiseptic and anti-inflammatory properties.
Oregano is part of the Origanum species of plants, a relative of the Mint family. It is native to the Mediterranean. Fresh Oregano makes a delicious garnish for pizza, as well as frittatas, garlic bread, and salad dressings.
Italian Parsley is a popular culinary herb, widely used in Mediterranean, European, and American cuisines. It is a critical ingredient in dishes such as tabbouleh but can also be used broadly as a garnish or flavour accent, complimenting chicken, lamb, and beef dishes well.
Rosemary is another member of the Mint family originating from the Mediterranean region. This herb has a pinewood-like aroma and a bittersweet yet fresh flavouring. Rosemary can be used fresh or dried, and its strong taste makes it ideal for stews, roasts, and meats. Rosemary oil is commonly used as both a fragrance and to treat a variety of ailments.
Sage, another staple of Mediterranean cuisine, has both culinary and health-promoting qualities. Fresh Sage has a distinctive appearance with long narrow leaves, fuzzy texture, and dusty colouring. It has a both a sweet and savoury flavour and is often used in dishes such as roasted chicken, as well as omelettes and other egg dishes.