organic Highland Herbs
Aromatic herbs naturally deter pests and pull in pollinators, whilst also providing 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 flat leaf parsley, rosemary and sage - to the more unusual - like English lavender, tena’adam and lemongrass.
The majority of our herbs are also available dried, or as oil. Please email an enquiry to find out more.
GreenPath Varieties include
Chives are 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. Available all year.
Garlic chives are grown for their leafage. They are heartier than common chives and present a fresh, garlic flavour. They are often used to season soups and sauces, as well as poultry and fish dishes. They can also be blended with butter to make a savoury, warm-flavoured herb butter. Available all year.
With its distinctly 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. We find it the perfect compliment for fish. In baking, it’s aromatic, honeyed flavour makes it a great addition into recipes or as a delicate finish. Available all year.
LEMONGRASS, EAST INDIAN
Lemongrass forms a key element of Asian cuisine, with it’s striking, citrus flavour. Across Ethiopia, fresh lemongrass is often used as the base for a post-dinner tea, together with hibiscus flower and lime. It also has powerful agronomic properties, deterring pests while attracting honey bees that stimulate pollination. Available all year.
Lovage falls part way between celery and her cousin, anise. Light and clean, she makes for a gorgeous finish to soups and stews. Her striking large leaves sit beautifully on the plate. Available from June through October.
Mint's distinctively refreshing aroma and taste is central to a diversity of dishes, from lamb, to salads, drinks, and jams. Ethiopian mint, native to the Rift Valley, is similar to common mint but has a slightly softer texture and a sweeter undertone. Available all year.
The most popular mint variety for culinary use, spearmint has a fuller and longer-lasting flavour than any other variety we have tried. She has a more targeted flavour than her cousin, common mint, yet her taste remains bright and with lemony undertones. Available all year.
PARSLEY, GIANT OF ITALY
No herb is more ubiquitous in Europe than flat-leaf parsley. It’s widely used in Mediterranean and Middle Eastern cooking, central to tabbouleh, to fish dishes and to pasta plates. Additionally, it is often used as a garnish or flavour accent, complimenting chicken, lamb, and beef dishes. Available all year.
This mediterranean herb has a pinewood-like aroma and a bittersweet flavour. Its warming taste makes it ideal for stews, roasts, and meats. Indeed, it is a staple of Ethiopian meat dishes; rosemary in Amharic literally translates to “that which you eat with meat.” Available all year.
Sage, a staple of Mediterranean cuisine, has both culinary and health-promoting qualities. Fresh sage has a distinctive appearance with long, soft-spear leaves, fuzzy texture, and muted colouring. It has both a sweet and a savoury flavour, which sees it often paired with chicken, squash and eggs. Available all year.
Tena’adam (otherwise known as rue) is an aromatic and medicinal herb, which can be spied on every café counter in Ethiopia. It has a rounding, gently bitter flavour which pairs perfectly with coffee. Its small fronds are delicate and make for a beautiful aesthetic. Available all year.