Culinary tips

  • On a piece of goats cheese like cheesemonger Julien Hazard makes
  • In bread like chef Noël Neckebroeck does
  • In a good old sausage like foodie Jules from Cru

Practical info

  • Available in jars of 25g and plastic bags of 100g or 1kg

Points of sale

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Thanks to chef Lut De Clercq I discovered this magic herb from Tuscany. Thank you Lut!

Minouche Cooreman

In short