September Box


September 2018 Box Contents

Lovage plant – Lovage is a vigorous grower. It will die back in the Winter but return with new shoots in the Spring. It has a deep root so plant it in your garden or into a deep pot. Keep cutting back the larger stems and you will encourage new, vivid green growth. It is these young, tender leaves that work particularly well in a variety of dishes

Lovage leaves – Lovage is particularly delicious when combined with tomatoes. It goes well with a whole range of vegetables and pulses, adding depth of flavour. Try our velvet-smooth pea velouté or the simple but irresistible tomato tart. Infuse any leftover stalks in heated rapeseed oil to create a delicately flavoured lovage oil, particularly good with tomato salads

Seeds: Jekka’s Herbs Chervil Simple - These can be sown in late Summer for an Autumn crop. The feathery, lightly anise flavour will continue to offer a taste of Summer even as the nights draw in

British Herb Kitchen Chervil and Mint Paint – The first in our range of BHK ‘Paints’TM. Easy to use but fresh tasting and full of British herby flavour, simply brush the paint onto piece of fish or veg or chicken and cook in a hot oven. Or you can use it cold as a marinade or a condiment

British Herb Kitchen’s Brownies – Our own recipe Brownies with a touch of sweet cicely and fennel

BeeBee Wraps Reusable Beeswax Food Wrap – Say goodbye to cling film and welcome this lovely wrap into your life. So many ways to use it including keeping your herbs fresher for longer in the fridge.

Sharpham Park Organic Spelt Grain – An ancient grain grown in this country since the Iron Age, Spelt’s nutty flavour and texture makes it a natural companion for our Lovage and Tomato Passata, for our Sorrel Pesto or indeed for our new Paint 

Selection of late season British tomatoes – Selected for their flavour these tomatoes will provide a good excuse to try out that fantastic tomato and lovage combo.


Menu suggestions

Chervil and mint-painted Hake with spelt salad

Serves 4

Take 4 fillets of hake (or cod, salmon or halibut all work well and will need slightly different cooking times according to the thickness of the fillet). Pat them dry. Season them. Brush them with the Chervil and Mint Paint, using all of the jar, and put in an oven heated to 180C for 10 to 15 minutes. As soon as the fish is cooked through remove it from the oven and serve immediately.


Alongside, and before you cook the fish, prepare a spelt, tomato and lovage salad. Chop up 200g tomatoes into small pieces. Put them in a colander and sprinkle with salt. Leave to drain. Put 250g spelt into boiling, salted water for 20 minutes. Drain it. While the spelt is cooking, finely chop 2 shallots and enough lovage to make about a tablespoon. Stir the drained and slated tomato, lovage and shallot into the spelt together with 2 tablespoons of cold-pressed rapeseed oil. Season generously and serve.


Follow that with our British Herb Kitchen brownies – make sure you get to them before everyone else polishes them off!


Alternatively, just follow the recipes on your September recipe cards to get the best from your lovage.



Please Note: We do our best to use recyclable and reuseable packaging. Sometimes this may not be as sturdy as other types of packaging material. Please bear with us as we work on finding the best solutions to ensure safe passage of our products to you!

Victoria McNeill