An attractive plant with large dark green to black crinkled leaves.

Flavours/Food Partners

Strongly flavoured herbs like garlic, rosemary, anise, basil and onion. Serve with dark meats like steak, lamb, venison and with other large leaved vegetables.

Health/Cooking/Medicinal

Like all leafy vegetables it is high in iron. Best lightly steamed and served with butter and herbs as side dish to roast meat, fried fish or vegetable lasagna. Use fresh young leaves in salads or add to stir-fries just prior to removing from heat.

Landscaping/Planting

Plant in sunny position in well drained but moist soil. Also suited to large pots.

Cultivation/Fertiliser

Harvest young leaves regularly and remove flower stems as they appear. The more you harvest the better it produces. Fertilise with Seasol and Powerfeed regularly.

Herb Attributes