We asked ourselves this question, gave it a shot and Sprout was born.
We’re really happy to present the world’s first pencil that grows!
Being a sustainable pencil, Sprout is often nominated for various awards, and quite often actually wins! Latest news is our nomination for the German GreenTec Award, and the Earth Day Network 2014 partnership for the second year in a row!
Read more about how we work with sustainability at Sprout.
Sprout comes in 11 different herbs:
Basil is one of the most important culinary herbs. Sweet basil, the most common type, is redolent of licorice and cloves. Basil is used in
the south of France to make pistou; its Italian cousin, pesto, is made just over the border.
Used in sauces, sandwiches, soups, and salads,
Used in sauces, sandwiches, soups, and salads,
basil is in top form when married to tomatoes, as in the famous salad from the island of Capri—Insalata Caprese, made with tomatoes, buffalo
mozzarella, basil, and fruity olive oil.
Americans call it cilantro; the British call it coriander, some even call it Chinese parsley. Whatever you call it, chances are you either love it or hate it.
This native of southern Europe and the Middle East has a pungent flavor, with a faint undertone of anise. The leaves are often mistaken for flat-leaf parsley, so read the tag. One of the most versatile herbs, cilantro adds distinctive flavor to salsas, soups, stews, curries, salads, vegetables, fish, and chicken dishes.
Since ancient Roman times, dill has been a symbol of vitality. In the Middle Ages, it was thought to provide protection against witches and was used as an ingredient in many magic potions. In the kitchen, its feathery leaves lend a fresh, sharp flavor to all kinds of foods:
gravlax, cottage cheese, cream cheese, goat cheese, omelets, seafood (especially salmon), cold yogurt soups, potato salads, and all kinds of cucumber dishes (including, of course, pickles).
In the Mediterranean, mint is treasured as a companion to lamb, and is often used in fruit and vegetable salads. Though there are many varieties, spearmint is preferred for cooking. You can add it to a bevy of dishes and drinks—lamb, peas, carrots, ice cream, tea, mint juleps, and mojitos.
Its needlelike leaves have pronounced lemon-pine flavor that pairs well with roasted lamb, garlic, and olive oil.
Rosemary is also a nice addition to focaccia, tomato sauce, pizza, and pork, but because its flavor is strong, use a light hand.
Sage is native to the northern Mediterranean coast, where it’s used frequently in cooking. Sage’s long, narrow leaves have a distinctively fuzzy texture and musty flavor redolent of eucalyptus, cedar, lemon, and mint.
Italians love it with veal, while the French add it to stuffings, cured meats, sausages, and pork dishes.
Americans, of course, associate it with turkey and dressing. Use it with discretion; it can overwhelm a dish.
This congenial herb pairs well with many other herbs—especially rosemary, parsley, sage, savory, and oregano. Its earthiness is welcome with pork, lamb, duck, or goose, and it’s much beloved in Cajun and Creole cooking.
It’s also the primary component of Caribbean jerk seasonings.
Extremely easy to plant, the cherry tomato grows steadily in direct sun. All you have to do is remember to water regularly – and wait.
Cherry tomatoes are handy in salads, but try this recipe recommended by chef, Lea Dam Jensen from O Eatery, Greece:
Cut the tomatoes in 4. On a hot saucerpan put oliveoil, chilies and garlic. When fairly toasted add tomatoes and fry some more.
Add a small amount of water, sugar and salt. Take off heat and stir al dente cooked pasta in it. Top with parmesan – and your week-day guests will smile all the way home.
The crisp c-vitamin filled fruit is highly nutritious.
It comes in red, yellow and green according to ripeness.
With this recipe suggested by chef, Lea Dam Jensen from O Eatery, Greece, you will never go wrong:
Cut the pepper in half, cleanse it and turn it in sugar, salt and oil. Bake till soft.
Use them for salads or as a side dish topped with chopped pine nuts and mustardoil. Bon appetite!
Historically use for medicinal purposes, the Calendula stands low in the flower beds, but don’t mistake it for weekling. Firm in stem with lots of leafs and strong colour it grows steadily and loyally.
The flowers are beautiful in buequets or in salads or as topping on cut out fruit.
Also you could try to glace the leafs – just like violets. Wip egg whites, dip the leafs thoroughly and then dip them in sugar. Leave to dry in a warm spot and store in a cake tin. Use on cakes or desserts. Yummi!
Named after Virgin Mary, the small but very versatile Marigold loves to colour your flowerbed.
Marigold is a part of the extensive Calendula family with a blend of yellow and red colours.
In the Caucasus the petals are dried and constitute the popular spice, Saffron.
The golden-yellow dye from the leaves can be used to colour materials like wool or silk, and finally, the fragrance is used in lotions and perfumes. Quite a little giver, the Marigold!