Available in 10g ECO Pack
Our combination of herbs is from the best traditions of classic French cooking.
Common in Kiwi cooking to add a herbaceous flavour.
Add to vinaigrettes and herb oils.
Combine with garlic and red wine for beef dishes or white wine for chicken and fish dishes.
Sprinkle over breads or mix into savoury scone mixture with a pinch of cayenne pepper and grated cheese.
- Use as a substitute for the listed herbs of your recipe.
- Use to accent flavour in eggs, soups, salad and rice.
Pairs beautifully with earthy root vegetables and mushrooms or sprinkle over roast chicken and veges.
- Add near the end of the cooking process.
The VarietyMixed herbs are common in every Kiwi kitchen. Made in New Zealand to my own recipe, using quality herbs, Tarragon, Basil, Marjoram, Parsley & Chives, my Mixed Herbs are inspired by traditional French flavours.
For Your AppreciationMy Mixed Herbs will deliver a superbly balanced herb flavour to enhance the flavour of almost any dish. A key ingredient is French Tarragon, with an anise-like flavour.
Featured RecipeMrs Rogers Herb Seasoned StuffingBy Vanessa PrinceIt seems a lot of trouble, but you can make breadcrumbs out of bread you might throw out. Plus its easier to use stale bread. Before you begin decide if you want to stuff your chicken, bake the stuffing or roll into balls and roast with your veges. If you stuff your chicken, then you need to add about half an hour onto the cooking time. If you bake it separately in the oven, then 40 minutes will make it nice and crispy. Try Mrs Rogers dried Thyme, Sage or Rosemary (go easy on this as it's quite strong in flavour). I love Sage with roast chicken, or use our convenient Mixed Herbs.
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