Mallorcan Herb Garden

Mallorcan Herb Garden by Altes Gewürzamt for Fish

Mallorcan Herb Garden by Altes Gewürzamt is a Mediterranean blend of tomato flakes, oregano, sage, and garlic. Mixed with olive oil into a paste, it is perfect for whole fish, lamb chops, and roasted potatoes from the oven. Lemon myrtle keeps the resinous herbs bright.

Mallorcan Herb Garden is the herb blend from Altes Gewürzamt in Klingenberg am Main, consisting of thirteen ingredients mixed without salt. Tomato flakes take the lead, followed by oregano, sage, thyme, rosemary, and tarragon, with Australian lemon myrtle at the very end for a bright note.

A whole fish from the oven

Its grand entrance is a sea bream or sea bass from the oven, topped with herbs on the outside and stuffed with a slice of lemon inside.

For this, stir the herb garden with olive oil into a loose paste and brush it over the skin and abdominal cavity. The aromatic compounds of the herbs dissolve in the fat, distributing evenly in the oil and coating the fish like a film instead of falling off dry. An 800-gram fish takes about 25 minutes at 200 degrees, at which point the meat will separate from the bone.

It is just as at home on lamb chops, pan-fried squid, or in an aioli. If you are roasting potatoes in the oven, toss them in the seasoned oil beforehand, and they will brown with a savory crust. A teaspoon over three sliced tomatoes turns leftovers from lunch into the quickest appetizer of the summer.

Tomato flakes above all herbs

It is remarkable what is listed first, as the primary position belongs to the dried tomato.

It provides fruit acidity and natural savory depth, which is exactly why the herb garden smells like a finished dish as soon as you open it. Sage follows right at third place and is the strongest among these leaves because it contains high amounts of essential oils and can withstand heat without becoming bitter. Above its resinous base note, tarragon and parsley are free to spread their freshness.

Green and black pepper come from the same climbing plant and differ only in harvest and processing. Green is picked unripe and dried quickly, while black is allowed to ripen and darkens during drying. Together, both provide that broad spiciness that is merely sharpened by the tiny bird's-eye chili.

It works just as well over embers as it does in the oven because there is no salt or sugar to burn or caramelize. A pinch after turning is enough for zucchini, eggplant, and bell peppers on the grill, and in a tomato salad with white beans, it permeates everything in just a few minutes.

Lemon myrtle, the brightest leaf of the bunch

The lemon myrtle at the end of the list is the surprise guest, an Australian shrub whose leaves are among the most lemony in the world.

This is due to citral, the aromatic compound that also gives lemongrass its signature note. A pinch of it adds a bright edge to the resinous Mediterranean herbs and keeps the blend vibrant, especially where sage and rosemary might otherwise become heavy. When cooking fish in the oven, this is the reason why the lemon slice in the cavity is almost purely decorative.

Blended in Klingenberg am Main

The more gently herbs are dried, the more vibrant they smell later, and this is exactly what Altes Gewürzamt prioritizes during procurement. At Altes Gewürzamt, the herb garden is seasoned like a sauce, with sage acting as the supporting voice. It is blended in Klingenberg am Main, without dyes or artificially produced flavors.

French herbal seasoning can be found alongside it with the Café de Paris blend; you can find Mediterranean neighbors in the Cuisine by Country section and throughout the rest of the Altes Gewürzamt product range.