Exotic herbs are grown for intensity of aroma, consistency of flavour and culinary performance. Indoor growing ensures clean leaves, higher essential-oil content and predictable quality every week.

Depending on availability, we offer basil, mint, rosemary, thyme, chives, sage, and other aromatic herbs in fresh-cut packs suitable for cooking and garnish.

Our herbs are grown indoors in climate-controlled farms using purified water, natural substrates and carefully managed light cycles. This allows herbs to grow cleanly, without soil and without weather stress.

Herbs are harvested cleanly and do not come in contact with soil. A quick rinse before use is still recommended for best practice.

Yes. All herbs are grown indoors without chemical pesticides, using protected cultivation methods.

No. Indoor growing means the plants receive the same light, climate and nutrients every cycle, giving consistent flavour all year.

Because they are harvested close to delivery and never travel long distances. Indoor growing also produces firmer, healthier leaves with better shelf life.

Most herbs remain fresh for 5–7 days when refrigerated at 3–5°C.

Keep them sealed, avoid moisture buildup, and store them away from the coldest spot in the fridge to prevent chilling damage.

Herbs keep best when stored dry. Remove condensation if it forms, as excess moisture reduces shelf life.

Some herbs like mint and basil darken when frozen. Freezing is possible for cooking only, but the texture will change.

They are available through our online store and selected retail partners across the UAE.

Yes. We provide chilled delivery to Dubai, Abu Dhabi, Sharjah, Ajman and most areas in the UAE.

Yes. We supply chefs, hotels, cafés, caterers and meal-prep companies with consistent fresh herbs.

Yes. Larger sizes are available for culinary teams that require high-volume herbs.

Rosemary, thyme and sage hold flavour well during longer cooking times. Basil and mint are better added at the end.

Chives, basil tips, mint sprigs and tender rosemary tops are ideal for finishing dishes.

Yes. Herbs such as basil, mint and rosemary pair well with fruit, chocolate, citrus and cream-based desserts.

Mint, basil and rosemary work well in teas, mocktails, cocktails and infused water.

Trim the stem ends, wash lightly, pat dry and use the leaves whole, chopped or bruised depending on recipe needs.

Fresh herbs are milder than dried. A small handful or 1–2 tablespoons of chopped herbs is typical for a serving.

Yes. Basil, parsley and chives mix well; thyme and rosemary pair well with roasted items; mint pairs with lemon, berries and vegetables.

Soft herbs like basil lose aroma when heated too long. Woody herbs like rosemary develop deeper flavour during cooking.

Basil, mint, chives and tender herb blends are ideal for fresh salads.

If herbs are wet and stored without airflow, the leaves may discolour. Pat them dry after washing.

Yes. Combining herbs with edible flowers creates layered flavour and visual appeal in salads, bowls, drinks and plated dishes.

Yes. Fresh herbs are milder, brighter and more aromatic. Dried herbs are stronger and more concentrated. They cannot be substituted in equal amounts.

Mint, basil, parsley, thyme and rosemary are commonly used in regional dishes, grills, salads, marinades and traditional recipe.

It depends on the herb. Tender herbs like basil and mint are best added at the end. Woody herbs like rosemary and thyme are suitable for cooking and roasting.