Growing and drying our own herbs

May 08, 2025

When we first started planting herbs at Gobelo, we weren’t dreaming of a signature spice. We were just trying to see what would grow.

As anyone who’s worked with Hwange soil knows, it’s not exactly plant-friendly. It’s dry, sandy and stubborn... not the kind of ground that gives in easily. But we’ve learned not to take “no” from the earth at face value. Instead, we asked questions, tried again, watched more closely. We paid attention to what thrived in the cracks, what wilted in the heat and what came back stronger after the rains.

It wasn’t quick. Or tidy. Some herbs bolted too soon. Others lost their flavour when dried the usual way. And sometimes, the results just tasted... off. But we kept experimenting. We tried different planting spots, adjusted watering schedules and reimagined what “drying” could look like. At one point, we even borrowed ideas from sun-drying biltong and fermenting wild fruit. Slowly, patterns started to emerge.

We began to notice which herbs held onto their oils longer, which needed shade instead of sun and which refused to be rushed. And once we cracked the drying process, the part that makes or breaks the taste, we knew we were close. But it wasn’t just about flavour. Herbs do carry nutrients and when you dry them wrong, you lose both the flavour and the goodness. So getting it right made all the earlier trials worth it.

Now, after months of quiet work behind the scenes, we have something worth sharing: Gobelo Spice. It’s herbal, smoky, a little wild... and truly ours. Grown in tough soil. Dried with care. Blended by hand.

We’re still learning. We’re still growing. But there’s something beautiful about seasoning your meals with a mix that tells your own story.

And we can’t wait for you to taste it.

Until next time,
  The Gobelo Team