100% Proudly NZ Owned 

New Zealand Native Herbs

 


Edible New Zealand Native herbs have been used traditionally in Maori cooking for centuries. They are now returning to the dining experience and bringing a distinctive New Zealand flavour to contemporary cuisine as our innovative chef's and cooks discover new ways with these traditional flavours.  

Many well known Chefs are leading the rediscovery in wild indigenous herbs and edible ferns. See Sam Heaven's Horopito Croissants

The fresh native herbs are harvested on family land by a team of whanau and helpers. NZ Premium Foods is now able to bring you these foodies fresh New Zealand native herbs from sustainable foraging to fine food.

NZ Premium Foods are also able to bring you foodies dried New Zealand native herbs as well.

Horopito

      

Horopito is a native pepper. It can be taken as a delicious tea, used in sauces or as a dressing. Horopito is one of the most widely used herbs in Maori food. Horopito also has anti-fungal properties which saw it used medicinally.

Pikopiko

         

Pikopiko is an edible fern frond, also known as bush asparagus. It is a native fern shoot found growing in damp shady areas of the New Zealand bush. Once harvested, it can be peeled and washed to remove the bitterness, then steamed, boiled, stir-fried, chopped and added to bread dough, blended with foodies extra virgin olive oil and nuts to make a spread or simply used as an attractive and delicious signature garnish or vegetable.  

Kawakawa

         

                                      

Kawakawa is referred to as a bush basil. It is used traditionally in tea. It is a versatile herb that adds delicious flavour to sweet and savoury dishes including soups and New Zealand inspired dishes. Kawakawa is a great base for canapes.

Kumerahou

Pomaderris kumeraho or kūmarahou, also known as gumdigger's soap and golden tainui, is an indigenous plant prevalent to the North Island of New Zealand. 

Kumerahou is a native shrub growing up to 3 metres high. Its name derives from its attractive creamy yellow flowers appearing in early spring to mark the coming of the kumara planting season.

The leaves and flowers of Kumerahou are commonly used as a poultice on or to bathe wounds, sores and rashes. Liquid made from Kumerahou can also be used in the bath, as a soap substitute, but also for its soothing ointment properties.

Uses used in tea add fresh ginger and lemon, as a herb in cooking or as a jus to accompany meat.

Manuka Leaf

Manuka is well known for the honey produced from its flowers. The manuka leaf itself is also an important medicine in traditional Māori medicine.

Both the leaves and bark were boiled together, and the warm liquid rubbed over aching joints. Ash made from the bark was rubbed onto the skin to treat skin diseases. A decoction of the bark was also used as a sedative and mouthwash as well as for bathing sore eyes and treating diarrhoea and dysentery.

Manuka Tea add 1 tsp of crushed manuka leaves to boiling water - steep for 5 minutes.

Cooking Use Manuka leaves as a rub for meats and vegetables.

Sustainability

We sourced from privately owned land near the small town of Ohakune in the Ruapehu regions and our foragers are respectful of sustainability and regeneration for future generations to come.