Mediterranean Hartwort 'Kaukalithra'
Aromatic annual herb native to the Mediterranean and very popular in Greece. It is a prized cooking herb, with its unique flavour and aroma reminiscent of chervil. It makes a great addition to traditional pies, soups and stews. It grows white umbrella like flowers which develop its beautiful oval shaped seeds. Grow in full to part sun in moist, sandy/loamy soil.
Aromatic annual herb native to the Mediterranean and very popular in Greece. It is a prized cooking herb, with its unique flavour and aroma reminiscent of chervil. It makes a great addition to traditional pies, soups and stews. It grows white umbrella like flowers which develop its beautiful oval shaped seeds. Grow in full to part sun in moist, sandy/loamy soil.
Aromatic annual herb native to the Mediterranean and very popular in Greece. It is a prized cooking herb, with its unique flavour and aroma reminiscent of chervil. It makes a great addition to traditional pies, soups and stews. It grows white umbrella like flowers which develop its beautiful oval shaped seeds. Grow in full to part sun in moist, sandy/loamy soil.
Health Benefits
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Hartwort’s aromatic compounds aid digestion by stimulating gastric juices and reducing bloating. Adding it fresh to soups and stews can promote comfortable digestion and nutrient absorption.
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This Mediterranean herb contains antioxidants that help combat free radicals, supporting overall health and potentially reducing inflammation when included in your diet.
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Mediterranean Hartwort offers essential nutrients like vitamin C and potassium, which are important for immune function and maintaining electrolyte balance when consumed in meals.
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Using Hartwort as a flavorful herb in cooking reduces the need for excessive salt or unhealthy fats, helping maintain healthy blood pressure and cardiovascular wellbeing.
Additional Information
Tordylium apulum
Aromatic annual herb native to the Mediterranean and very popular in Greece.
The plant has a beautiful aroma and subtle flavour very similar to chervil.
It is a prized cooking herb, with its unique flavour and aroma. It makes a great addition to traditional pies, soups and stews.
Leaves and stems can be harvested throughout winter and spring before the plant starts to bloom in summer.
It grows white umbrella like flowers which develop its beautiful oval shaped seeds.
Regular cutting back will ensure a longer harvesting season and encourage new growth.
The plant prefers sandy and loamy soils and can be grown in full to part sun.
Will grow up to 40cm High and only spread about 20-30cm wide, with similar growing style to other annual cooking herbs such as dill and coriander.