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, peanuts 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.

Fresh chives are excellent for making herbal butters and vinegars. They can also be used in salads, soups, and soft cheese and on grilled meats. Chives are one of the finest herbs and can be chopped and mixed together with chervil, parsley, and tarragon to make a mild blend of herbs to flavour cooked chicken and fish, salads, steamed vegetables, soups, and omelettes. Keep wrapped up in a plastic bag, in your fridge. This will retain moisture and keep it fresh for you.

Don't forget to wash you fruit and veg before use.