Thyme Well Spent

Spring is a lively time of the year on the farm, with the garden and the orchards “waking up” after winter. Our herb garden is looking particularly lush and vibrant as perennial herbs make their return, inspiring a workshop celebrating the many uses of herbs.

Herb Workshop Babylonstoren_0002Herb Workshop Babylonstoren_0001

Together with our own gardeners, Gundula and Constance, the buoyant and extremely knowledgeable Bridget Kitley, from Bridget Kitley Herb Nursery, explored some of the countless medicinal and culinary uses of herbs.

The trio demonstrated recipes and shared secrets and anecdotes, proving that these pungent plants are about so much more than bouquet garnis and pesto.

Herb Workshop Babylonstoren_0016Herb Workshop Babylonstoren_0018

Guests enjoyed a guided walk with Bridget, picking, tasting and harvesting baskets full of herbs to be turned into herbal teas, tussie mussies, herb salt, soap and calming bath salts. Some even left the farm with a skip in their step after a cup of Constance’s bittersweet immune-boosting tea, a recipe passed down from her late grandmother…

Herb Workshop Babylonstoren_0007Herb Workshop Babylonstoren_0022


Herb Salt
(Recipe Bridget Kitley – adapted from Jamie Oliver’s recipe)

  • 500 g coarse salt (the type you would use in a salt grinder)
  • A handful of herbs, washed  (we used thyme & rosemary)
  • Rind of one lemon or orange, finely grated
  • 1 chilli, finely chopped, optional
  • Whole peppercorns, optional


  1. Dry the washed herbs using a clean kitchen towel or paper towel. Remove the stalks.
  2. Place all the ingredients, except the pepper,  in a blender.
  3. Pulse for about 15 seconds (let it run a little longer if you want to use it as is, or leave it coarser if you want to use it in a grinder).
  4. Pour out on a plastic tray, smooth until pretty even, and leave overnight.
  5. Mix through the peppercorns and pour into grinders or store in airtight containers.


We have two more workshops coming up in October, another herb workshop on Thursday 16 October as well as a bee workshop on 22 October. Find more info on all our talks and workshops here.

2 Comments Read more

New in Our Shop- A Celebration of Spring



The Farm Shop is open from 9am-5pm, Monday to Sunday.

3 Comments Read more

Say Cheese!

Karen Pretorius, our baker, spent the month of August in Italy making cheese in a little village called Roncà in the Province of Verona, located about 80 kilometres west of Venice. La Casara is a family-run cheese factory dating back to the 1920’s when Ermenegildo Roncolato and his children, Romano and Angelo, began making cheese. Today it is Romano’s children, Giovanni, Gildo and Letizia who are keeping the tradition alive.

Babylonstoren Baker_0007Babylonstoren Baker_0005

Even though they make over 50 different kinds of cow, goat and sheep’s milk cheese and process over 15 000 litres of milk daily, the methods the Roncolato family uses are ancient and every cheese is made by hand.

A day at La Casara starts at 5am, the same as the bakery at Babylonstoren, with tankers bringing the milk down from the mountains, where the Bruna Alpina cows graze on fragrant herbs. Before work can commence, cheesemakers have to dress appropriately: white wellies, plastic aprons and hats. They even have to shave their arms, and Karen had to follow suit.

Babylonstoren Baker_0016 copy

The milk is pasteurised and pumped into massive copper cauldrons. Just like baking bread they start the magic with a mother culture that is added to the milk before gently heating it, and then adding the rennet. At the precise time of coagulation the milk is cut, big pieces for making young cheeses, and very small pieces for making older cheese. The curds are then gently pressed together, cut again, and weighed into molds. The cheeses are left to steam in the very humid cheesery, which is kept at a temperature of 35°C. Working in the cheesery is a bit like working in a sauna.

Babylonstoren Baker_0002

After all the hard work everyone sits down to a hearty breakfast of bread, charcuterie, cheese and wine (yes really), before the whole ritual is repeated.

Every cheese is turned at least four times, and when it has reached the correct pH they are submerged in giant salt baths overnight. In the morning they are taken out, left to dry, and then taken to a giant underground cellar to mature.

Although all La Casara’s cheeses are excellent, they are especially well known for their Monte Veronese cheese. Monte Veronese is an Italian cheese made from cow’s milk which is produced in the northern part of the Province of Verona, more specifically in the Lessini mountains or the Veronese prealps.

Babylonstoren Baker_0004Babylonstoren Baker_0008

Historical references indicate that production of this cheese began in the 1200’s with the arrival of the Cimbrians, a German population that came to Italy in search of fertile plains for their livestock. They found the perfect place in the Lessinia Mountains, which at that time was a large uninhabited area that local shepherds used for the grazing of their herds of goats and sheep. Thanks to a bishop’s concession, this population was given permission to use all the resources that this land offered until 1689. Today Monte Veronese has DOP (Denominación de Origen ) status, a regulatory classification, that protects the recipe for generations to come.

So why is Karen learning how to make cheese? The clue might be in the Babylonstoren garden… we have a herb called lady’s bedstraw growing in the garden that it has been used as a rennet for centuries-watch this space.

2 Comments Read more

A glorious weekend in the Winelands

The garden at Babylonstoren burst into full bloom this weekend and our guests’ pictures captured it with style


More about Meisiekind, our donkey, and her shopping spree

3 Comments Read more