Remember the movie Willy Wonka and the Chocolate Factory where a pack of children tasted lollies and chocolates after they spat out of contraption.
"It tastes just like blueberries ... oh no ... Violet you're turning into one."
The experience of the smelling and tasting - not the body-morphing - was similar
when Merle Foster visited Fantail Lodge to sniff out its new herb garden, which now spouts 90 varieties, first seeded last year.
A pineapple sage herb actually smells and tastes like the two produce bound together and it may one day be part of a sorbet served at the Lodge's restaurant thanks to owner Harrie Geraerts.
"We have 90 herbs in the garden, including 15 types of mint, seven types of thyme. When complete, we hope to have close to 300 varieties of herb."
Obviously, Harrie has a method to his madness for herbs. He will use them in his cooking at the lodge.
"We're growing them and using them in our cooking because, more and more, people are wanting to see the chef go into a herb garden and pluck the greenery himself," says Harrie. "People now care whether produce used is locally grown and they don't favour ingredients brought into New Zealand from long distances, the concept of food miles," he said.
A Vietnamese mint can be used in chicken dishes or spicy cooking, says Harrie, while the options for mint eau de cologne are endless.
Lovage is a main ingredient in Maggi soup mix, according to Harrie, so he'll be able to provide a fresh version.
"We don't use any mixes in our kitchen, only the real McCoy so this garden will come in handy."
Harrie's wife Barbara spends hours behind a computer sourcing new and unique herbs for the garden, which sits behind the lodge. "She plants them, I do the maintenance and our son Harrie Junior mows the lawn around the garden."
Harrie has been blown away at how lodge visitors have come to appreciate the garden and have a decent look around.
