Janine Honiball is the owner and founder of La Vie Herbs. La Vie, meaning “life” in French, reflects how herbs have enriched Janine’s life and health. Founded in 2018, the business started by selling herbs at local markets. A significant breakthrough came in 2020 with a contract to supply Checkers, leading to substantial growth. La Vie Herbs now employs 13 people and operates multiple packing rooms.
Janine started planting herbs in her garden to enhance her recipes. Microgreens, in particular, caught her attention due to their simplicity and health benefits.
“The scent of fresh herbs is irreplaceable in any kitchen,” she says. Knowing they were organically grown added an extra layer of satisfaction.
In her quest for healthy, natural flavourings free from MSG and artificial colourants, Janine began experimenting with fresh herbs. “I was immediately captivated by the wonderful taste of fresh herbs in my food,” she explains.
The irreplaceable taste of fresh herbs makes them a kitchen staple. Unlike artificial seasonings, fresh herbs are healthier and add unique flavours to various dishes. “Fresh herbs are healthier than artificial soup powders and other unhealthy seasonings,” Janine emphasises.
According to Janine, herbs are easy to grow, especially in the dry, warm climate of the Free State and they also deter pests, making them beneficial for other garden plants.
La Vie Herbs offers around 15 different herb seedlings, which grow easily from seeds. “Any person who likes fresh herbs can easily own a small herb garden.”
She believes herbs are not just for salads. They enhance the flavours of all kinds of dishes, from stews and roasts to vegetables and even desserts. For instance, sage, Janine’s favourite – “sage becomes crunchy when fried in butter, and is delicious with pork and gnocchi,” she shares.
La Vie Herbs’ also offers workshops that focus on microgreens, sprouts, and edible flowers. Participants learn the entire process, from planting to using these nutrient-rich ‘superfoods’ in their cooking.
“The microgreens and sprouts are packed with vitamins and they are also called ‘Superfood’,” Janine explains. The two-hour sessions are hands-on and enjoyable, providing all the materials needed. “You don’t cook with microgreens, they are usually used as a garnish,” she clarifies.
To prolong the freshness of herbs Janine advises that you wash them in salt water, dry them thoroughly, and store them in a container with a paper towel.
When it comes to edible flowers, she says they’re mainly used for garnishing and they can brighten up any dish. Winter-blooming flowers like violets are ideal, but flowers can also be dried in the summer for winter use. “During the workshops, we show people how to dry edible flowers in a microwave,” Janine explains.
She further explains that micro herbs require minimal space and resources to grow, making them accessible to anyone. “Micro herbs are very healthy. All the nutrients found in the large plant are already in these small leaves,” she highlights.
She adds that the popularity of herbs, microgreens, and edible seedlings is expected to rise significantly over the next 5-10 years.
If you would like to learn from Janine’s extensive experience you can attend La Vie Herbs’ Microgreen workshop by visiting ww.lavieherbs.co.za or calling 082-560-5192.
You can also follow them on Instagram @la_vie_herbs for ongoing inspiration and tips.
Text: Justine Fortuin Photographs: Supplied
