Mallorcan Herb Garden

Mallorcan Herb Garden, a Mediterranean seasoning with lemon myrtle and tomato flakes

Mallorcan Herb Garden is our homage to Balearic cooking – sunny, tomatoey, herby and with the unmistakable scent of the Mediterranean. We blend it in our workshop in Klingenberg am Main from tomato flakes, oregano, sage, garlic, thyme, paprika, green and black pepper, coriander, rosemary, parsley, tarragon, bird's-eye chili and lemon myrtle. The profile: fruity-tomatoey with herby depth, a subtle heat from the bird's-eye chili and a citrus-fresh top note from the lemon myrtle.

How to use

Over fried or braised vegetables like aubergine, courgette, peppers and fennel: about one tablespoon per 600 g of vegetables, tossed in Belessi olive oil and braised in the oven at 200 °C. For whole Mediterranean fish like gilthead bream and sea bass, rub inside and out, with olive oil and a squeeze of lemon straight on the grill. As a marinade base for pork neck or chicken leg, stir one tablespoon with oil and garlic into a paste and leave to rest for at least two hours.

Good to know: lemon myrtle is the citrus heart of this blend and loses its aroma quickly in very hot fat. Ideally scatter it over the finished dish just before serving, or add it only in the last five minutes of cooking.

Recipe: Mallorcan oven-baked vegetables with gilthead bream

A sunny oven dish in which vegetables and fish cook together and meld with the herbs.

Ingredients for 2:

• 2 gilthead bream, whole and gutted
• 1 fennel, 2 peppers, 1 courgette, 3 tomatoes
• 4 tbsp Belessi olive oil
• 2 tbsp Mallorcan Herb Garden
• 1 clove of garlic
• 1 tsp sun-salt flakes
• freshly ground verbena pepper

Method: Cut the vegetables into coarse pieces, mix with olive oil and one tablespoon of the herb garden blend, and spread in an ovenproof dish. Salt the bream inside and out, rub with garlic and the remaining herb-garden blend, and lay on the vegetables. Cook at 200 °C fan for 25 to 30 minutes, until the skin is crisp. Before serving, finish with sun-salt flakes and verbena pepper.

Why this Mallorcan Herb Garden? Real sage and real lemon myrtle make the difference from standard blends. Tomato flakes give a fruity-sweet base that caramelises as it braises and lends the sauce natural depth.

What's in it?

Tomato flakes form the fruity base, joined by the Mediterranean herbs oregano, sage, thyme, rosemary, parsley and tarragon. Garlic, paprika and green and black pepper bring savoury spice, with coriander rounding it off. Bird's-eye chili provides the subtle heat and lemon myrtle the citrus-fresh top note.

At a glance

• Mediterranean seasoning with tomato flakes, sage and lemon myrtle
• Fruity-herby character with a subtle bird's-eye heat
• Versatile for vegetables, fish, poultry, pork and squid
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

The oil base for all Mediterranean dishes is Belessi olive oil from the Greek harvest. As a salt finish for fish and seafood, sun-salt flakes. For pepper accents, the citrus-elegant verbena pepper for fish and poultry or the orientally complex cubeb pepper for lamb dishes. The lemon-oil profile pairs wonderfully with lemon myrtle on its own. The French herb counterpart is our Café de Paris, and a hot alternative with African character is Berbere in a small pinch. Find more in our spice blends collection.

Frequently Asked Questions

What can I use Mallorcan Herb Garden for?
For fried and braised vegetables, whole Mediterranean fish like gilthead bream and sea bass, squid, chicken leg, pork neck, Mediterranean stews, paella, pizza topping and as a topping on bruschetta.

What's the difference from a normal Herbes de Provence blend?
Mallorcan Herb Garden additionally contains tomato flakes, lemon myrtle and bird's-eye chili. This gives it a fruitier, more southern profile with more acidity and heat than the classic Provençal counterpart.

How much do I use per dish?
For vegetables about one tablespoon per 600 g, for fish half to one tablespoon per kilo, and for meat marinades one tablespoon with olive oil and garlic for 800 g.

Is the blend vegan?
Yes, all ingredients are of plant origin, without additives.