Maker Β· Margraten, South Limburg Β· Basics
Puur Aroma
At 170 metres above sea level, the highest growing site in the Netherlands, Frank and Monique Radder grow over eighty varieties of herbs. Living, in pots, organic. You cut only when you need them.
The story
Who's behind it
Puur Aroma is the nursery of Frank and Monique Radder in Margraten, in the hill country of South Limburg. They're on the Pasveld, at 170 metres above sea level. That's the highest site in the Netherlands with commercial growing. The plants get more sun and wind there, grow more slowly and build more flavour in the leaf.
They grow over eighty herb varieties and produce about a million potted herbs a year. Everything is fully organic, with the EKO mark and the European organic label. Alongside the everyday kitchen herbs they have wild herbs and edible flowers, for finishing and aroma.
Why herbs in pots
The herbs arrive living, rooted in a 13-centimetre pot. So the shelf life starts counting the moment you pick. A punnet of cut mint loses aroma and colour within a day, while a pot of mint on your bench still looks good after a week. You're buying a plant that lasts.
Grown organically and at altitude, the plant grows more slowly and makes firmer leaves with more essential oil. Bronze fennel with clear anise, woodruff with that typical note of hay and vanilla, mint with a full aroma. With over eighty varieties you have plenty to choose from.
In your kitchen
A pot on the pass stays fresh until you pick, which cuts your waste. Work out once what you now throw away in cut herbs and set that against a pot that lasts about five services.
On the plate, use the botanical side: ornamental kale in purple and white for structure, edible flowers for colour, wild herbs for a flavour that surprises guests. Name the origin on your menu: organic, from Margraten, from the highest nursery in the country.
Chefβs tip
Potted herbs keep far longer than cut herbs. Put the pot on your mise en place, give it cold water and pick at the moment you plate. That way you use everything you buy and get the full aroma every time.
How to use it
Ideas for your menu
Woodruff in cream
Steep the leaf briefly in warm cream or milk for a panna cotta or ice cream. Gives a soft note of hay and vanilla, classic in May wine.
Bronze fennel with raw fish
The dark fronds over a tartare or marinated fish. Fine anise and a dark colour.
Mint with lamb and pea
Freshly picked through a pea puree or over roasted lamb. Also strong in an alcohol-free serve at table.
Ornamental kale as plate garnish
Purple and white leaves for structure and colour on the plate, mild in flavour.
For your menu
βOrganic herbs and edible flowers from Puur Aroma nursery, Margratenβ
Products from Puur Aroma
What we carry from this maker
Woodruff in pot
Soft hay and vanilla note for cream, ice cream and drinks.
Bronze fennel in pot
Dark anise fronds, fine as garnish with fish and tartare.
Ornamental kale leaves purple
Plate garnish with colour and structure.
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.