Unique flavours specially developed for seafood cookery, green, symbolising the sea. A combination of parsley, Australian lemon myrtle and dried muntries, lemon peel with other selected herbs and spices. Recipe idea: Peel green prawns leaving tail fan. Add one tablespoon of Coolamon Herbs and crushed garlic, mix and leave for ten minutes. Cook quickly in oil on high heat until prawns are opaque. Add one cup of dry white wine, chilli sauce to taste and serve with boiled rice.