Our recipes for herbal juices and aromatic oils.

If you like wild garlic, this recipe will undoubtedly delight you. Extracting the juice from wild garlic allows you to increase its aromas and preserve it in oil, in the refrigerator.

Herbs such as parsley, basil, coriander etc. turn very well into juice, thanks to the extractor. Mixed with oil, this juice will keep for three weeks in the fridge and can be used as a seasoning for dishes

Herbs such as parsley, basil, coriander etc. turn very well into juice, thanks to the extractor. Mixed with oil, this juice will keep for three weeks in the fridge and can be used as a seasoning for dishes

Herbs such as parsley, basil, coriander etc. turn very well into juice, thanks to the extractor. Mixed with oil, this juice will keep for three weeks in the fridge and can be used as a seasoning for dishes

Herbs such as parsley, basil, coriander etc. turn very well into juice, thanks to the extractor. Mixed with oil, this juice will keep for three weeks in the fridge and can be used as a seasoning for dishes

Raw coriander juice in an oil of your choice can be used to season many dishes.

Chervil in its raw form retains its delicate aroma to season raw vegetables or vinaigrettes.

Like all herbs, chervil deserves to be known. Drink it in a variety of juices or pour it pure into a sauce or soup.

A few leaves added to flavor compositions. Goes well with both vegetables and fruits.