Wild Herb Blend

Wild herb blend, eleven Mediterranean wild herbs and flowers in manufactory quality

The wild herb blend unites eleven carefully selected wild herbs and flowers into the character of a Mediterranean herb meadow. We mix it in our manufactory in Klingenberg am Main. Olive leaves, wild savory, fennel, oregano, hyssop, wild thyme, wild garlic, cornflowers, tarragon, celery leaves and fennel pollen give every dish a depth that no single herb ingredient achieves alone.

How to use

The wild herb blend fits wherever fresh herbs would be overwhelming or are not available. Season white fish such as sea bass, pike-perch and sole with it, rub it under the skin of poultry, work it into focaccia and bread dough, mix it into herb butter or scatter it over raw tomatoes, leaf salad and grilled food.

Good to know: Briefly rub the blend between your fingers before use to wake the essential oils. As the fine components settle, give the tin a short shake before use.

Sea bass on a tomato and olive oil bed in 4 steps

1. Cut four ripe tomatoes into coarse slices, place them in a baking dish and drizzle with olive oil.
2. Season the tomatoes with wild herb blend and fleur de sel.
3. Place two sea bass fillets of 200 g each on top, skin side up, and brush them thinly with olive oil.
4. Cook everything at 200 degrees for 12 to 15 minutes in the oven and serve with crusty bread.

What's in it?

The character comes from wild thyme, wild garlic and oregano for the herby depth, plus fennel pollen for a fine sweetness. Olive leaves, wild savory, fennel, hyssop, cornflowers, tarragon and celery leaves round off the blend.

At a glance

• Eleven Mediterranean wild herbs and flowers
• With wild thyme, wild garlic, oregano and fennel pollen
• For white fish, poultry, lamb and focaccia
• Also for herb butter, tomatoes and salads
• Manufactory quality from Klingenberg am Main, without additives

Goes well with

For Provençal herb cooking our Kräuter der Provence blend fits, for Mediterranean variety the Mallorquinischer Kräutergarten. To season to taste we recommend fleur de sel. You will find more in our herb blends collection.

Frequently asked questions

What is the wild herb blend best suited for?
The wild herb blend suits Mediterranean dishes of all kinds. It classically seasons white fish, poultry and lamb, but also tastes good in focaccia, herb butter, on raw tomatoes and over salads. A pinch brings the character of a herb meadow to the plate.

What is the difference between the wild herb blend and Kräuter der Provence?
The wild herb blend relies on wild Mediterranean herbs such as olive leaves, wild thyme and fennel pollen with floral depth, while Kräuter der Provence is the classic, more robust Provence blend. For fine wild-herb notes you use the wild herb blend, for hearty Provence cooking the Kräuter der Provence.

Why should I rub the blend before use?
The wild herbs only release their essential oils when you briefly rub them between your fingers. That way the full aroma unfolds right over the dish.

Do I need to shake the tin before use?
Yes. The blend contains components and flowers of different fineness that settle over time. A short shake distributes everything evenly again.