Since the onset of the COVID-19 pandemic, home cooking has experienced a boom, and people are increasingly turning to herbs, whether from the shop or their own garden. Herbs are popular, but the first thoughts often go to basil, parsley, or oregano. "However, there is a very wide variety of options in the herb landscape that people can use to create delicious dishes. They just need a nudge in the right direction," explained Lode Claus of Kruiden Claus. For this reason, the company from Kruishoutem in Flanders is organizing several demo evenings under the name 'Spicy Tapas' and is also releasing its fifth book in September: Herbs in Garden & Kitchen.
Kruiden Claus, which specializes in growing around 300 different potted herbs, was founded over 100 years ago. After a relatively quiet spring period, with a brief but intense spike in activity, the company is now preparing for autumn when sales traditionally peak. "Summer is always a bit quieter, but I expect that the wet spring will now ensure that autumn will be even busier."
Spicy tapas
Still, the company has been busy this year with its 'Spicy Tapas' demo workshops. "This has become a regular concept in recent years. We actually started doing this during the COVID-19 period when everyone had to stay home and could no longer go out to restaurants. Home cooking became more interesting, and people wanted to incorporate herbs, as well as vegetables and fruit, into their dishes, but creativity was often lacking. That's when the workshops were born, where a cook prepares dishes with special herbs, vegetables, and fruits, and I tell the story behind them. Participants can taste firsthand how unique some ingredients can be, while I share information about the herbs used and their unique properties. In this way, we can spend two hours explaining spices and snacks to an interested audience several times a year."
"We have been doing this concept for several years now, and it seems to be going well. Every evening, we have around 30 participants. It's a great way to familiarize everyone with all the possibilities in the herb world," Lode continues. "We also try to align the workshops with the seasons. For instance, we focused on typical spring herbs last spring, and for the upcoming demo days, which will be announced in early September, we will again highlight autumn herbs paired with seasonal products. Think, for example, of savory, which we combine with beans, but later in the year, also with Jerusalem artichokes and other tubers. These are often a bit harder to digest, but savory actually aids digestion. In this way, we want to inform people while also offering something very tasty."
Fifth book
In addition, the fifth book from Kruiden Claus will be released in September. "In our last book, published late last year, we covered herbs, growing, and cooking. That book completely sold out, so instead of doing a reprint, we decided to write a new book focusing more on growing herbs in your own garden. It provides tips, tricks, and detailed recipes where the herb again takes center stage."
"It might seem like an atypical autumn launch," he continues. "Typically, everyone is busy in the garden or the field in spring, so books are out of the question. Now, you can do the preliminary research in autumn and start working on it in spring. By then, we will also have various activities surrounding the launch of the book."
Possibilities with unknown herbs
This is a concept for which Lode sees a great need. "We've noticed that there is still a lot of unfamiliarity with herbs. People want to work with them but can't see the wood for the trees. We aim to provide information about new species and present feasible recipes. Growing your own herbs is also becoming increasingly popular. For example, we hear from publishers that typical cookbooks are under pressure because there are so many of them. With a concept like this, you can also get your hands dirty, which seems to resonate with people, given the sales of the previous book."
When asked if the company plans to get more involved with new herbs, Lode explains that it's hard to say. "The classics are always in demand. Basil, parsley, and oregano are regular seasonings in the kitchen, but people are increasingly looking for innovation and challenge. This trend isn't just limited to herbs; it includes fruits and vegetables as well. We want to offer a helping hand. Now, as we move into autumn, we write about the last fresh branches of tarragon before they disappear for winter. You can mix these with vinegar to make tarragon vinegar. Let it stand for a few weeks or months, and you'll have a delicious vinegar for vinaigrette. Or lovage, also known as French celery, which looks lovely in summer but fades in autumn—this is the perfect time to mix it with water and freeze it into ice cubes. You can then use these cubes in winter for a delicious broth. Another example is bay leaf, commonly used in savory dishes. Try drying it and mixing it with sugar to make a great crème brûlée. These are just a few examples, but I bet many people have never thought of them. Sharing that experience is wonderful."
For more information:
Lode Claus
Kruiden Claus
Bear Street 1
9770 Kruishoutem, Belgium
+32 (0)498 106 733
[email protected]
www.kruidenclaus.be