We propagate fig trees in different sizes and many varieties, which are very suitable as a gift for birth, baptism, birthdays or as a tree of life (Celtic June 14-23).
WHAT MAKES OUR HERBS
Organic herbs smell, taste and have a healing effect.
Herbs enrich dishes with a wide variety of flavors, vitamins, minerals,
bioactive substances and thus strengthen the immune system and the circulatory system and
get our digestion going. Those who season with herbs need less salt and
at the same time sharpens his sense of taste.
The plants at the Feigenhof grow without mineral fertilizers and pesticides.
A large range of cut herbs for end consumers and the catering industry awaits you.
Please refer to our extensive range including plant descriptions
our herb and vegetable rarities catalog.
The most important thing is freshness! The fresher herbs are, the richer they are in ingredients.
In order to largely preserve the ingredients, they are briefly washed under cold water,
dab them off and chop them up with a knife / chopping knife.
Vitamins and aroma are well preserved when using delicate herbs like chives, or parsley
Basil is best used unheated or only steamed briefly. Oregano, rosemary, sage, thyme
develop their strong aroma only when they are boiled or heated.
Most herbs need a lot of sun. The range includes the few shade-loving ones
specially marked. Mineral fertilizers should be avoided with herbs.
Most are used to barren soils. Too many nutrients lead to lush growth,
from which the taste suffers. Also use compost or
organic fertilizers in moderation. Potted herbs dry out quickly in the sun.
Feel whether the top layer of soil has dried off. Only then should it be poured.
Do not leave any water in the saucer!
Cutted herbs - herb bundles
A large range of cut herbs for end consumers and the catering industry awaits you. Let yourself be overwhelmed by gustatory and olfactory stimuli.
You will find almost everything from absinthe to lemon verbena.
Due to seasonal production, not all products are always in stock.
Winter hardy potted herbs are up to date in April: mountain savory, winter hardy rosemary, French tarragon, curry herb, chives, woolly lavender, olive, thyme, oregano and sage in different varieties.
From May on, all subtropical herbs such as basil, stevia, aztec sweet cabbage, gotu kola, brahmi and lemongrass are added.