Herrmann Kräuter

Bay leaf

The dark green bay leaves are among the oldest herbs and are also known outside the kitchen from antiquity, where it was customary to honor winners of sporting competitions with a laurel wreath. Its taste is very spicy, with a slightly bitter aroma. Bay leaves are classically found in Bolognese, stews, roast beef and other hearty meat dishes. Its aroma also goes well with soups or sauces.

TIP: Tear the leaves slightly before using so that they can distribute their flavor even better!

Inspirations for alternative preparations:

Lamb with bay leaves and beans / Chili sin Carne / Bay leaf bacon potatoes

Parsley, chives and dill: these are the roots of Herrmann from Neuss and they date back to 1946, when Willi Herrmann Senior founded the company. His grandson Willi, who has been running our family business in the 3rd generation, converted it exclusively to herb cultivation at the end of the 1980s. Since then, we have stood for fresh, fine cut herbs and cresses. And for natural enjoyment.

Today, our family business sees itself as a modern gardening and packaging company that our customers can rely on. In the meantime, around 200 tons of freshly cut herbs leave our cold stores every week, on schedule, to prove their good taste to major customers, in the catering trade or to the end consumer. The majority comes from our own open-air areas and from our greenhouses. In order to guarantee consistently high quality, we also rely on certified partner companies in the south during the cold months, some of whom grow the best herbs exclusively for us.