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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, 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.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items
Flat-leafed or "Italian" parsley is used for cooking and hot dishes. To retain the flavour, add the chopped parsley towards the end of cooking, or sprinkle it on top of your finished dishes just before serving. It will need a quick rinse to remove any remains of soil. Parsley can be kept in a perforated bag in the refrigerator, or stem-down in a glass of water. If the parsley is slightly wilted, sprinkle it lightly with water or wash it completely without drying before storing in the refrigerator. However, it is best to wait for washing until ready to use in your recipe.