Kerbel

Chervil is considered one of the classic kitchen herbs and was already widespread in monastery gardens in the Middle Ages. Its mild-spicy taste with a delicate anise note gives chervil an unmistakable aroma that goes particularly well with light dishes. As a delicate herb, chervil is preferably used fresh and finds versatile application in soups, sauces, egg dishes, as well as in salads and vegetable dishes.

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 already leads our family business in the 3rd generation, exclusively focused it on 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 nursery and processing operation that our customers can rely on. Meanwhile, around 200 tons of freshly cut herbs leave our cold storage facilities every week, precisely on schedule, to prove good taste to wholesale customers, in gastronomy, or to end consumers. The majority comes from our own open fields and from our greenhouses. To ensure consistently high quality, we also rely on certified partner farms in the south during the colder months, some of which grow the best herbs exclusively for us.