CONTENTS - Dried Buchu leaves & stalks - Agathosma betulina
FLAVOUR PROFILE - PUNGENT - intense mint & blackcurrant
Makes 60-80 small pots/mugs of herbal tea (300 ml)
MAKE - syrups & cordials, cakes & bakes, digestifs & cocktails, culinary herbs, tea infusions, vinaigrettes and infused water.
COCKTAIL INFUSIONS - add South African Fynbos® Leaves & Twigs to plain gin, vodka, brandy, rum or whiskey and infuse for five days. Remove the botanical and use as a base for truly South African cocktails.
VINEGAR INFUSION - add South African Fynbos® Leaves & Twigs to white wine vinegar and use for vinaigrettes, marinades and pickling three weeks later. Leave the botanical in the vinegar as the flavour keeps developing. Add a dash to a Fynbos cocktail to accentuate the flavours.
CAKES & BAKES - Buchu pairs well with shortbread and ice-cream. Blitz sugar and dried Buchu leaves together to infuse flavours and make icings, meringues and frostings. Infuse cream or milk to make puddings and tarts. Add crushed leaves to batter to infuse sponges.
AS A SEASONING - Buchu is the most sensational of all the Fynbos herbs, transforming everyday flavours into mouth-watering experiences. Pair with seared picanha, braaied line-fish, tray-baked chicken, lamb shank, flambéed chicken livers, salmon sushi and tomato salsa.
GUIDE TO USING EDIBLE FYNBOS – South African Fynbos
Packaging: Large A-frame Packet 19x13x7 cm