Take a look inside our greenhouse. You'll find out more about some species of herbs and vegetables that we cultivate ourself, and we then use as ingredients in our dishes.
Everything is 100% organic, everything is cultivate with passion.


Artemisia Absintium
Once simply one of a number of cures or, possibly, prophylactics for worms, Artemisia absinthium is best known today as the sometime active ingredient of the drink Absinthe.


Artemisia Abrotanum
Southernwood was a greatly prized herb during the Middle Ages as well as the Renaissance, but currently it is rarely used in herbal medicine. TThe pungent, scented leaves and flowers are used in herbal teas. Young shoots were used to flavor pastries and puddings. In Italy, it is used as a culinary herb.


Achillea Millefolium
Common yarrow is frequently found in the mildly disturbed soil of grasslands and open forests. Yarrow has also been used as a food or in teas, and was very popular as a vegetable in the 17th century.


Achillea Millefolium
The leaves of the plant are 3–15 cm long, triangular in shape, and bright green. The leaves are thick, and covered with tiny papillae that look like waterdrops on the top and bottom of the leaves.


Calendula Officinalis
Is a plant in the genus Calendula of the family Asteraceae. It is probably native to India. Pot marigold florets are edible. They are often used to add colour to salads or added to dishes as a garnish. The leaves are edible but are often not palatable. They have been used as a herb and in salads.


Tagetes Patula
The genus is native to north and south America, but some species have become naturalized around the world. The species is used to prepare a sweetish, anise-flavored medicinal tea in Mexico. It is also used as a culinary herb in many warm climates, as a substitute for tarragon.


Perilla Frutescens
Shiso is an annual herb that is a member of the mint family. It is grown throughout Asia as a crop. The fragrance and taste somewhat like anise with a bit of astringency to it. The green leaves have more of a cinnamon taste.


Tropaeolum Majus
All parts are edible. The flower has most often been consumed, making for an especially ornamental salad.


Pelargonium Graveolens
Rose geranium is a very versatile plant that can be grown as an annual or taken indoors for winter in areas where it is not hardy. Scents range through floral, fruits, and spices.


Ruta Graveolens
Rue is a small, evergreen shrub with woody stems and bluish-grey-green leaves. Rue can be nice used with sour, acidic foods, which help to tone down its bitterness -- tomato sauces, dishes with olives or capers, etc.


Taraxacum Officinale
To make leaves more palatable, they are often blanched to remove bitterness,or sauteed in the same way as spinach.The flower petals, along with other ingredients, usually including citrus, are used to make dandelion wine.


Filipendula Vulgaris
Is a perennial herb of the family Rosaceae closely related to Meadosweet It is found in dry pastures across much of Europe and central and northern Asia mostly on lime.