Cut Herbs

We have been packing pre-cut fresh herbs since 1999 and today we supply around 23 million packs of fresh cut herbs per year. Our pre-cut herbs are sourced from our own production and selected British and overseas growers. All of our cut herb growers are accredited to Assured Produce or Global Gap standards as minimum criteria. Our cut herbs are packed in our British Retail Consortium (BRC) 'A grade' pack house in West Sussex. Our pre-packed cut herbs can be supplied in customer specific packaging designs or branded as The Fresh Herb Company.

• 

  Basil Classic Genovese type Mediterranean herb Flavour: spicy, peppery Use with: tomatoes, soft cheeses, salads, pesto, pizza, pasta, strawberries

• 

  Chervil Used particularly in French cuisine, scatter chopped leaves over potato, egg and fish dishes just before serving, or add small sprigs to aromatic salads. Naturally enhances the flavour of other herbs. Flavour: sweet, parsley-like, delicate aniseed Use with: salads, soups, sauces, vegetables, chicken, white fish, eggs, potatoes

• 

  Chive Small leaved member of the onion family. Use in recipes when bulb onion is too strong. High in sulphur, reduces blood pressure. Flavour: mild onion Use with: seafood, eggs, sour cream, cheeses, soups, potatoes, garnish

• 

  Coriander One of the most commonly used herbs throughout the world. You either love it or hate it! Flavour: citrusy, aromatic Use with: curries, salads, soups, salsa, chicken, garnish

• 

  Curly Leaf Parsley Classic British herb, also associated with Germanic food. Very similar to the flat leaf version, but with a slight metallic/iron taste. Perhaps due a revival? Flavour: fresh, green, metallic Use with: white sauces, garnish, seafood, stuffings

• 

  Dill Delicate looking, fine frond like leaves. Widely used throughout Scandinavia and Europe. Flavour: caraway-aniseed Use with: curries, salads, soups, salsa, chicken, garnish

• 

  Flat Leaf Parsley Classic Mediterranean herb, the 'connoisseurs choice'. Often paired with garlic, as it combats bad breath. Slightly stronger in flavour than curled. Flavour: fresh, green, citrusy Use with: salads, sandwiches, seafood, couscous, mushrooms, garlic, garnish

• 

  Lemon Grass Widely used in Asia cuisines (not Chinese). The true flavour is released during cooking process. Flavour: fresh, green, citrusy Use with: salads, sandwiches, seafood, couscous, mushrooms, garlic, garnish

• 

  Lemon Thyme Spiciness of common thyme, with a lemony tang. Partner with white meat and fish. Flavour: spicy, lemony Use with: pork, fish, chicken, herb butter, marinades

• 

  Mint The essential oils actively cool the mouth and freshen the breath. ‘Purifies' food when boiled in the cooking water. Flavour: fresh, sweet flavour with a cooling aftertaste Use with: lamb, peas, potatoes, sauces, confectionary, tea, raita, summer cocktails, couscous

• 

  Oregano A popular spicy herb extensively used in Mediterranean cuisine. Finely chop leaves and stir into tomato sauces or scatter over pizzas. Indispensable in Greek salads or combined with lemon juice and olive oil to serve with fish or meat. Flavour: spicy, peppery, warming Use with: meat, fish, poultry, salads, soups, tomatoes, butter, marinades, pizza, aubergine, courgette, rice

• 

  Rosemary A woody Mediterranean herb, with evergreen, needle like leaves. Historically used to improve memory. Flavour: spicy, resinous, astringent Use with: lamb, roasted vegetables, pork, chicken, foccacia, barbeques

• 

  Sage Another herb of Mediterranean origin, with soft, velvety green leaves. Partnered with fatty foods, as it aids their digestion. Flavour: astringent, bitter, 'meaty' Use with: pork, liver, poultry, cheeses, stuffings, stews, tea

• 

  Tarragon Strongly flavoured classic French/Scandinavian herb. Russian tarragon has a far inferior flavour. Closely related to wormwood (Absinthe). Flavour: strong aniseed, underlying spicy Use with: salads, bearnaise sauce, tartare sauce, chicken, eggs, mustard, asparagus

• 

  Thyme Strong flavoured Mediterranean herb, with small leaves, often with a purple underside. Use with red meats and when roasting veg. Flavour: spicy, piquant, underlying citrus Use with: meat, fish, poultry, salads, tomatoes, butter, marinades, soft cheeses, stuffings