Tuscan food is known for its simple style yet complex flavours coming from a blend of regional herbs that have been used for cooking and healing since Roman times. An easy to grow semi-hardy perennial with a sweet and spicy flavour that is an essential herb for any kitchen.
Taste of Tuscany herbs should be blended together in ratios as required for each dish. They all blend well with some basics of the modern and old kitchen like onions, tomatoes and garlic. The flavours are strong so best used with heavy or game style meats.
A versatile herb that has a sweet and spicy flavour that partners well with all meats and most vegetables. Marjoram works very well cooked and raw and blended with chives and butter makes a nice herb bread. Can be added early in the cooking or late for a more subtle flavour. Young leaves taste best.
It is a dry tolerant herb that will suppress weeds and likes full sun and a well-drained soil. Prune back in late summer to keep compact, tidy and growing well.
Harvest as needed and give regular applications of Seasol and PowerFeed in spring and autumn to keep the plant healthy and producing well. Prune off flower heads as they appear.
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