Herbs
Oil-rich bunches, cut at dawn and sleeved for the cold chain.
Sweet basil, rosemary, thyme, mint, oregano, tarragon, sage, chives and specialty aromatic herbs — grown for high essential oil content and culinary depth.
26 Crop Programmes
Basil
Glossy Genovese type with sweet aniseed and clove aroma. The quintessential culinary herb.
Thai Basil
Purple stems and pungent liquorice-clove notes for Southeast Asian curries and stir-fries.
Red Basil
Deep purple aromatic foliage with rich clove notes and dramatic culinary plating appeal.
Mint
Vibrant, refreshing green mint with clean menthol aroma and tender stems for beverages and dining.
Chocolate Mint
Dark-stemmed specialty mint delivering cool menthol notes layered with subtle chocolate bouquet.
Spear mint
Classic pointed-leaf spearmint, harvested young for peak tenderness and bright, sweet herbal flavour.
Tropical Mint
Sun-hardened highland mint with concentrated essential oils and potent cooling power.
Morrocan Mint
Crinkled aromatic foliage, the authentic choice for North African mint tea and Mediterranean salads.
Pepper Mint
High-menthol, invigorating mint leaf bunched for culinary, tea, and infusion programmes.
Basil Mint
Intriguing hybrid aroma combining cool mintiness with warm spicy basil notes.
Strawberry mint
Delicate small-leaf mint releasing an enchanting natural aroma of fresh ripe wild strawberries.
Thyme
Tight bunches of small, highly aromatic leaves rich in fragrant thymol. A chef's foundation herb.
Lemon Thyme
Bright green leaves with a punchy natural citrus perfume, perfect for seafood and poultry.
Tarragon
Slender French tarragon with sweet anise flavour, the cornerstone of classic French gourmet sauces.
Oregano
Pungent, oil-rich leaves with Mediterranean warmth, peppery bite, and long aromatic finish.
Marjoram
Sweet, delicate floral notes, milder and more nuanced than wild oregano. For poultry and dressings.
Rosemary
Needle-fine, resinous stems with enduring pine perfume and exceptional cold-chain air freight tolerance.
Lemon Grass
Succulent, thick pale stalks loaded with fresh citral oil, trimmed and graded to export specification.
Chives
Slender, tubular hollow emerald scapes offering subtle, elegant onion sweetness for fine dining.
Chervil
Lacy, delicate fronds with subtle anise and parsley notes, a cornerstone French fines herbes staple.
Summer Savory
Warm, peppery aromatic herb traditionally paired with pulses, beans, and hearty roasted meats.
Roccula
Peppery, nutty dark green arugula leaves, harvested young and tender for luxury salad programmes.
Sorrel
Tangy, citrusy spear-shaped leaves bringing a natural bright acidity and mineral depth to dishes.
Sage
Silvery, velvety leaves with warm, earthy camphor notes for roasts, stuffing, and brown butter sauces.
Lovage
Bold, deeply savoury celery-scented leaves that enrich broths, stews, and gourmet stocks.
Melissa
Fragrant lemon balm leaves with soothing citrus perfume for herbal infusions, desserts, and cocktails.