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Simon Weir, of Turf Croft Herbs, grows most of our herbs, in a small farm in the New Forest. He has been growing herbs for nearly 30 years now, and has always shied away from using chemicals and pesticides. However, since there was little interest in organic herbs until recently, it was only a few years ago that he applied for organic certification; he just sold his herbs as conventional produce. Recent interest in organic growing means Simon has changed few of his growing techniques, but they have finally been given the appreciation they deserve.
During the winter season, we source some of our herbs from a family-run farm set up by Francesco Barduca in 1977 on the outskirts of Borgoricco in Italy. Francesco Barduca has always combined a love for the soil with an awareness of the need for environmental protection.
Abel & Cole handles celery, celeriac and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.
Chervil is a very versatile herb, adding lively flavour to any dish. Use the leaves in stocks and soups, with fish, omelettes and potatoes. Add them late in cooking, or raw, to retain as much flavour as possible. Keep wrapped up in a plastic bag, in your fridge. This will retain moisture and keep it fresh for you.