We carry a wide range of fresh herbs. We always strive give our customers the best and most fresh quality there is. Below you can find a selection of our herb assortment.
The smallest member of the onion family, which can be recognized in the mild onion scent and flavour.
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the herb basil has a sweet, strong aroma and flavour. There are three main Mediterranean types: sweet, with large green leaves; Greek, with smaller leaves and a peppery undertone; and purple, whose dark leaves have a milder flavour.
Also known as dill weed, this is a green herb with wiry, thread-like leaves that grow in clusters. It has a strong, distinctive taste that is like a combination of fennel, anise and celery, with warm, slightly bitter undertones.
The colour of downy sage leaves and their flavour varies but, in essence, sage is a very strongly aromatic and slightly bitter herb that can withstand long cooking times without losing its flavour.
Coriander is one of the world's most commonly used herbs. It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Coriander tends to be associated most with Asian and Central and South American cooking. For maximum flavour, it is best added to dishes just before serving.
The leaves of the Ice Plant are covered in glistening cells which give the appearance that the leaf is covered in ice, hence the common name Ice Plant. Commonly featured in Japanese dishes, Ice Plant can be used raw or cooked.
This culinary herb is from the same family as oregano. Indeed, it is called oregano in the USA, and the two are often confused. The oval, inch-long green leaves have a mild, sweet, oregano-like favor.
No kitchen should be without a good supply of this multi-purpose herb. It can be used as a garnish and flavouring and as a vegetable. There are two main varieties: curly leaf and flatleaf. Both can be used for the same purposes although flatleaf parsley has a stronger flavour and tends to be favoured in Mediterranean cooking.
Rosemary is a robust and most versatile herb with a flavour that complements a wide variety of dishes and ingredients. Native to the Mediterranean, its bittersweet green leaves resemble pine needles. The plant is an evergreen shrub, so the leaves are available fresh all year round.
Often used in French cooking this herb has long, soft green leaves and a distinctive aniseed flavour. A perfect match with chicken, it can also be used to flavour oils and vinegars. It is one of the herbs that makes up fines herbes and is also used in béarnaise sauce.