SOUTH AFRICA'S CULINARY HERITAGE - standard shipping R50 in South Africa - free delivery for orders over R600 whatsapp/call 066 2255722

Culinary Herb - Buchu
Culinary Herb - Buchu
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Culinary Herb - Buchu

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R 95.00
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INGREDIENTS - Agathosma betulina - fine cut leaves

FLAVOUR PROFILE - PUNGENT with strong notes of mint and blackcurrant

Buchu is the most sensational of all the Fynbos herbs transforming everyday flavours into mouth-watering experiences. 

50ml glass bottle with plastic flip-lid

SEASON seared picanha, braaied line-fish, tray-baked chicken, lamb shank, flambéed chicken livers, salmon sushi, tomato salsa and mielie butter.

STOCKS - steep herbs in freshly boiled water to make a strong stock for sauces, soups, stews and poaching liquid.

INFUSED OILS - simmer gently in a quality culinary oil to release flavour and use immediately for stir-fries, roasting and braising.

HERB BUTTER - serve with crusty ciabatta; melt over seared meats and veggies.

CAKES & BAKES - blend a heaped teaspoon of herbs with sugar in a food processor or by hand with a mortar and pestle to release the aromatics. Make fragrant shortbread and soetkoekies with your favourite recipe. For a savoury option, season cheesy onion muffin dough just before baking.

COCKTAILS & DIGESTIFS - infuse a level teaspoon of herbs in 250ml brandy, vodka, whiskey or gin for three weeks. Use Buchu brandy in sauces and for flambés.

VINAIGRETTE - create vinegar tinctures for vinaigrettes, marinades and pickling juice by steeping herbs in apple-cider or white wine vinegar for three weeks. Infused Buchu becomes sweet with floral notes. One level teaspoon for every 250ml.

TRADITIONAL CORDIAL - cook herbs with sugar, water and lemon juice till it has the consistency of a syrup. Use as a base for Fynbos inspired cocktails or dilute with spring water for a zesty cooldrink.