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. A short lived perennial with pale pink to white flowers in summer and olive-green foliage. It has a minty/oregano fragrance.
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.
This is a very strong herb with a pungent flavour that can be used dried or fresh. Excellent for pasta dishes and in any recipe with strong meats like lamb and beef. Makes a great garnish for salads, pizzas and even cheese boards.
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 often and give regular applications of Seasol and PowerFeed to keep the plant healthy and producing well.
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