BLOEM - JULY 2024

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ROOTED IN LOVE 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 nutrientrich ‘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. 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 50 Get It Bloemfontein July <strong>2024</strong> getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD microwave,” Janine explains. She further explains that microgreens 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. Visit www.lavieherbs.co.za or follow La Vie Herbs on Instagram @la_vie_herbs for ongoing inspiration and tips. Text: Justine Fortuin Photographs: Supplied getitmagazine.co.za/bloemfontein July <strong>2024</strong> Get It Bloemfontein 51
Page 1: Visit The Nellie (and take your poo
Page 4 and 5: Out & About Chase those winter blue
Page 6 and 7: Book club Kill lists and romance go
Page 8 and 9: Wish list Baby, it’s cold outside
Page 10 and 11: Kitchen Gypsies a page from a food
Page 12 and 13: Fezeka Mavuso Leading the way for c
Page 14 and 15: Chef Gianni brings comfort to your
Page 16 and 17: Your journey to radiant skin starts
Page 18 and 19: ENTRY FORM Made Possible by PERSONA
Page 20 and 21: FLUFFY AND FURRY winter accessories
Page 22 and 23: Stylish Mud Room First impressions
Page 24 and 25: Fresh & fragrant Snap away the wint
Page 26 and 27: OUR SHOWROOM OPPOSITE PRELLER SQU S
Page 28 and 29: Natural Cakes by Giovanna Torrico c
Page 30: #FutureFocused
Page 33 and 34: So what’s COOKING this Winter wit
Page 35 and 36: FOCUS ON CHECKERS WINTER FOOD Soul-
Page 37: FOCUS ON CHECKERS WINTER FOOD Ingre
Page 40 and 41: Vegetarian Mince Meatballs with Tah
Page 42 and 43: 40 Get It Bloemfontein July 2024 ge
Page 45 and 46: FOCUS ON CHECKERS WINTER FOOD YOUR
Page 47 and 48: FOCUS ON CHECKERS WINTER FOOD Winte
Page 49 and 50: FOCUS ON CHECKERS WINTER FOOD Bliss
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Page 69 and 70: 60 6 11 MINUTES SERVINGS INGREDIENT
Page 71 and 72: Boereworsfilled french braaibroodji
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Page 78 and 79: Indulge in our special selection ma
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Page 86: * *The term 'annual salary' is used
Page 90 and 91: Original & Best
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Page 101 and 102: Your comfort Comes First * Image fo
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proceeds from the Mount Nelson Chom
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Sleeping out under the stars in the
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Free Delivery! Get to know us! Immu
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