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LECHUZA’s herb season:
The new CUBE Colour 14

New system!

From now on you can simply place
store bought herbs in the planter
– easy and practical:

  • Mix & match thanks to color
    – neutral planter liners
  • With wick irrigation system
  • No repotting necessary –
    simply place store-bought
    herbs with grow pot in the
  • For all standard herb grow
    pots with a 3.9 – 4.7 inch Ø
  • Food safe

Insert wick in the grow pot.

Place grow pot in CUBE Color 14.

water — done.

The perfect planter
for every planting idea

Our LECHUZA table planters are perfect for herbs
– both indoors and outdoors.

The LECHUZA sub-
irrigation system

A little herbology

We would like to introduce some of our favorite herbs and give you an overview of their nurturing conditions, harvest times, and life spans. That’s how your herbs become lush and aromatic.

Harvest time: April-Nov.
Lifespan: Biennial
Substrate: Nutrient-rich, moist

Harvest time: June-Nov.
Lifespan: Annual
Substrate: Nutrient-rich, moist

Harvest time: April-Nov.
Lifespan: Perennial
Substrate: Nutrient-rich, moist

Harvest time: June-Aug.
Lifespan: Perennial
Substrate: Modest

Harvest time: All-season
Lifespan: Perennial
Substrate: Nutrient-rich, dry and sandy

Harvest time: April-Nov.
Lifespan: Perennial
Substrate: Nutrient-rich, dry and sandy

Harvest time: All-season
Lifespan: Perennial
Substrate: Nutrient-rich, dry and sandy

Here’s how you dry herbs

For drying, you should use herbs that are aromatic , such as oregano, sage, peppermint, thyme, and rosemary. Lay the harvested herbs on baking paper or paper towels to be dried in a warm place. Or, just hang herbs like lavender in bunches from the ceiling. It can take up to 10 days until the herbs are fully dry – only then you can store them!

What herbs are suitable for freezing?

Some herbs are more suitable for freezing as they lose their aroma when dried. That applies to all herbs that have a light flavor, like basil. Also, herbs that have a strong flavor, like chives, lose their taste when dried making them more suitable for freezing. Freeze herbs like parsley, chives, wild garlic, dill, basil, or nasturtium. Just chop your fresh harvest and store it in a sealable bag in your freezer.

Delicious Recipes

Herbal Tea with Peppermint and Sage
Take herbs like peppermint, sage, or chamomile and dry them as previously instructed. When drying peppermint and sage, dry only the leaves and not the branches. Otherwise, the ingredients will be drawn from the leaves into the branch and the flavor will be lost. Then, fill an empty tea bag with these herbs and dip the tea bag into boiling water – ready!

Herbed Oil with Rosemary
Take a jar and fill one third with fresh rosemary (whole or chopped, whichever you prefer) and then fill the jar with a good olive oil. Close the jar and let the oil rest. Shake it every day and then, after two weeks, strain the oil into a nice, dark bottle. That’s how easy it is to make fantastic herbed oil.

Herb Salt
You can preserve your herbs by mixing them with salt at a ratio of 1:1. If you want a longer storage life, use dried herbs. Herb salt with fresh herbs will only last a few weeks.

Herbal Honey with Thyme
Homemade herbal honey is really simple and tastes spicy and delicious. Simply mix some thyme into the honey and you’re all set. It’s even healthy! Thyme-infused honey helps with coughs and colds, making it the perfect treat for the winter season.

Distribution agent for
in South Africa
About Storm Distribution
Discover Our Lechuza Topics
Phone: 021 701 0787
Contact Us