Herbs

A variety of herbs grow in Europe and in neighboring countries. 
Depending on the intended use, herbs are offered ground or in chopped or rubbed form. 
For the seasoning of meat and meat products, mainly leek, rosemary, marjoram and thyme are used. For fine cuisine, basil, lavender, mint, wild garlic, tarragon and other specialties are kept in stock. 
For special requirements on the microbiological quality of herbs, there is a range of bacteriological controlled herbs or the herbs are pasteurized and offered as a paste in liquid media. We meet the needs for sustainability with a range of certified organic herbs.