Our Barbeque Herbs are a seasonal medley of complementary Mediterranean herbs, artfully chosen to brighten up your barbeque. The herbs are richly aromatic and bursting with flavour.
Barbeque Herbs can transform a regular barbeque into something sensational. They can be rubbed into chunks of meat, steeped as part of a marinade, stuffed inside fish or chicken, or used as a fragrant bed inside a roasting dish.
Barbeque Herbs aid digestion of barbequed foods, balancing out the intense high fat and salt content and char-grilled protein.
Store in the fridge in the vegetable drawer in original punnet. Use within two days of opening.
Culture and History
The word barbeque comes from South America, where it was first spelt barbacoa, and referred to a wooden framework resting on sticks, that had a fire lit underneath it, and was used for cooking meat. It is likely that the Spaniards carried the word from America back to Spain, where it made its way through Portugal, France, and eventually to England. The Europeans were enamoured by the particular smoky flavour that Barbequed meat acquired.