[av_one_full first] [av_image src=’http://www.bublic.com/projectmuseum/wp-content/themes/shopperpress/thumbs/Fresh-Mill-Logo-LR-450×152.jpg’ align=’center’ animation=’no-animation’ link=”] [av_textblock ]

Winner of multiple industry awards including: the 6th TéléShopping Innovation Competition held by French TV channel TF1
Two gold medals at the 107th and 108th Lépine Competition.

[/av_textblock] [av_image src=’http://www.bublic.com/projectmuseum/wp-content/themes/shopperpress/thumbs/the-globe-and-mail-450×90.jpg’ align=’center’ animation=’no-animation’ link=”] [av_textblock] TEST KITCHEN: HERB MILL

There was a time, not so long ago, when North American cooks were satisfied with dusty jars of grey-green, flavourless flakes that passed for basil, oregano and parsley. They all tasted the same – sort of plant-like and generically herby. Mostly, they added flavour by power of suggestion; you saw flecks of green in the egg salad, so it was good. And if your mom was like so many mothers of the time, the contents of those little jars lasted your entire childhood. (They might even still be there, in that spice rack on the kitchen wall.)

Now though, it feels as if the likes of Jamie Oliver are watching us. Judging us. Cooking with fresh herbs is de rigueur. But it’s expensive – especially in these dark, cold months – and wasteful. Consider those plastic boxes of herbs in the produce section: You need a few leaves of basil, but you have to buy $3 worth. By the end of the week, it’s reduce to black slime and a few straggly stems.

This gadget – the Fresh Mill by Anjolus, out of Loire, France – is a clever solution. Pack the chamber tight with fresh herbs, press the plunger down, screw on the lid and stash in the freezer until fresh herbs are called for. Then with a few twists, it acts like a pepper grinder on the frozen-solid herbs inside. While the fresh texture isn’t retained, all the flavour is there.

…Think oregano grated over pizza, chives over an omelette, sage over sweet potato gnocchi or basil over spaghetti Bolognese.

– Signe Langford; The Globe & Mail December 26, 2012
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