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

Culinary Herb - Honeybush
Culinary Herb - Honeybush
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Culinary Herb - Honeybush

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R 95.00
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R 95.00
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INGREDIENTS - Cyclopia species - finely cut leaves

FLAVOUR PROFILE - SWEET with notes of honey blossom

Honeybush is a sweet herb adding a delicate honey flavour to warm and cold dishes.

50ml glass bottle and plastic flip-lid

SEASON sticky marinades, onion soup, casseroles, cauliflower bake, butternut and sweet-potato wedges, roasted root vegetables, sago pudding, milk-tart and red velvet cup-cake icing. Toast lightly and sprinkle over oven-roasted veggies.

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

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

HERB BUTTER - spread on warm 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 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 Rooibos is sweet with floral notes. One level teaspoon for every 250ml.

TRADITIONAL CORDIAL - simmer 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.