Pot Herbs

Our living pot herb range is available in 3 pots sizes; 8cm square pot, 10.5cm round pot and 13cm round pot. All of our pots are made from 99% recycled materials and are recyclable where facilities exist. Our pot herbs are always produced in the UK to Leaf Mark, Assured Produce and retailer specific technical standards. Pots can be supplied in customer specific packaging designs or branded as The Fresh Herb Company.

Our pot herb growing teams aim to produce superior quality pot herbs every day. This means the best tasting pot herbs with the best possible home shelf life produced with the minimum impact upon the environment. To achieve this they use a range of growing techniques which replicate each of the plant's favoured, natural growing conditions. They make use of natural pest controls and a combined heat and power system which enables them to generate their own electricity.

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

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  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

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  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

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  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

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  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

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  Greek Basil Small leaved version of the Basil, as grown in Greece/Turkey. Slightly stronger flavour. Flavour: spicy, peppery, underlying cooling mint Use with: tomatoes, soft cheeses, salads, pesto, pizza, stuffed aubergines, meze

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  Mint The Worlds most widely used herb. 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

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  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

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  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