Serving Suggestions:


  • Makes delicious pesto.
  • Sprinkle torn basil leaves on tomatoes with extra virgin olive oil, aged balsamic, salt & pepper.
  • Grill bread (on both sides), haloumi with lemon slices and dry chilli. Once starting to melt, use a spatula and place on the bread. Sprinkle with olive oil, black pepper and torn basil leaves.


  • Add to potato salads.
  • Fantastic on steamed fish.
  • Wrap potato in alfoil and roast in oven until tender. Mix thru a bunch of chives into sour cream, season. Cut potato into quarters (not all the way to the bottom) and place a good dollop of the sour cream on top. Drizzle with olive oil and sea salt flakes.


  • Serve fresh on curries, on asian-style sticky pork ribs.
  • For something different try pumpkin soup with coconut milk, fresh red chilli and loads of coriander!

Curry Leaf

  • Great in Indian curries.
  • Add to lentil hot pots.
  • Great for vegetarian dishes.
  • For a base of a stir fry heat oil in a wok (or pan), add curry leaves, chopped ginger and garlic and sauté until brown. Add your favourite meats or seafood along with vegetables.


  • Delicious with smoked salmon and cream cheese in a bagel or fresh bread rolls.
  • Fantastic on eggs with mayonnaise. Add to the end of cooking as heating destroys some of the flavor.

Lemon Grass

  • Ideal in a Thai green curry.
  • Add to home-made chicken stock for a Thai-style flavor. Serve with dumplings.
  • With a metal skewer make holes in beef or chicken and thread onto “lemongrass skewers”. Coat with oil, season and bbq until tender.

Lemon Thyme

  • Add to salad dressings, chicken and seafood.
  • Great for adding to omelettes.
  • Soften butter to room temperature and add finely chopped lemon thyme & seasoning. Roll into a ‘cigar’ in baking paper and refrigerate until set. Cut rounds to top fish, chicken, pork.

Lime Leaf

  • A must for tom yum soup.
  • Add whole to curries.
  • Add to jasmine rice before steaming, to perfume & give it a different edge.


  • Fantastic in vegetables bakes.
  • Add to meat and chicken dishes for a lovely aroma.
  • Roast tomatoes in a low-temperature oven with plenty of extra virgin olive oil, salt and pepper and fresh marjoram. Serve as a side dish with beef or lamb.


  • Fantastic when torn fresh in salads.
  • A must for vietnamese cold rolls.
  • Mint Tea - Place mint and lemongrass in a teapot and pour over boiling water. Allow to infuse for 10 minutes. Strain the tea into glasses. Can add sugar or honey to sweeten.


  • A must for pizza and pasta.
  • Great to add to soups such as minestrone.
  • Lamb Marinade - Make a marinade of oregano leaves, lemon zest, olive oil, seasoning and pour over lamb chops. Refrigerate for at least one hour to allow the flavours to infuse. BBQ or pan fry.


  • Perfect for spiking your Lamb roast before cooking time.
  • Chop finely and add to roasted potatoes.
  • Rosemary Salt - In a food processor add rosemary leaves, black pepper, rock salt and blend to combine. Use rosemary salt for sprinkling on meats, vegetables, bread.


  • Fantastic to use in stuffings, sauces and stews.
  • Great addition to butter – to make ‘sage butter’ for gnocchi or pumpkin pasta.
  • When making caramelized onion, sprinkle finely chopped sage leaves to give a unique flavor. Serve with lamb, chicken, turkey or pork chops.


  • Add to cream for a delicious chicken dish.
  • Great in omelettes or scrambled eggs.
  • Tarragon Vinaigrette - place lemon juice, white wine vinegar, Dijon mustard, fresh tarragon, salt, black pepper, finely chopped garlic, olive oil and shake until ingredients are mixed.


  • An integral addition to stews, casseroles and roasts.
  • Makes delicious herb bread.
  • Amazing over roasted potatoes with sea salt and freshly cracked black pepper.
  • When marinating olives, add freshly chopped thyme, slithers of garlic, chilli, lemon zest, olive oil and aged balsamic vinegar for a fantastic tapas dish.

Bay Leaf

  • An essential cooking ingredient soups, stocks, stews and meat dishes.
  • Great for flavouring pâtés and marinades.
  • When making stuffing for roast chicken, chop bay leaves finely to give a wonderful flavor.

Parsley Cont

  • Perfect for Italian cooking and salads.
  • Great in soups, throw in last minute.
  • Add finely chopped parsley to lemon mayonnaise for a fresh taste.
  • For a great dip, whip cream cheese with sour cream, add chopped parsley, smoked paprika & pepper.

Parsley Curly

  • Great to use in vegetable juices.
  • Add finely chopped parsley onto freshly made garlic bread.
  • For a quick salsa verde add parsley, spring onion, capers, garlic in a blender or food processor until finely chopped. Add a little mayonnaise, olive oil, lemon juice and mustard (your choice).


  • Rosemary, thyme, sage


  • Basil, continental Parsley, oregano


  • Dill, chive, parsley/lemonthyme


  • Bay leaf, thyme, marjoram


  • Parsley, dill, mint

Native Mix

  • Salt Bush and Native thyme.