• Basil 100g

    Most notable used in pesto, fresh basil can be stired into pasta, slather it on sandwiches or toast, top it onto eggs, drizzle it over salads or onto grilled veggies. Rich, nutty, and bright, it automatically kicks any dish up.

  • Chives 100g

    Chives make a great addition to many meals and are such an easy way to add extra flavour and color to your cooking. They pair brilliantly with eggs, potatoes and fish and require little cooking to enjoy their delicate taste and texture – add to dishes just before serving.

  • Coriander 100g

    Fresh coriander can’t be beaten as it adds a punchy, fragrant flavour to your dishes. Both the fresh leaves and stalks are edible

  • Dill 100g

    Dill is delicious paired with potatoes, lemon and chicken and so many other recipes. Delicate leaves that burst with aniseed, celery and citrus flavours.

  • Flat Parsley (bunch)

    Packed with flavour this refreshing parsley has a distinctive, long-lasting taste and an earthy aroma. Excellent in most dishes and pairs well with other herbs.

  • Lemongrass 100g

    Lemongrass is a tropical variety of grass with a sweet, lemony scent. Although particularly associated with Thai and South East Asian cooking it’s slowly making an entrance here too. Most of the flavour is in the thicker bulb end, which can be added whole to dishes, or peeled, then crushed or chopped.

  • Marjoram 100g

    Marjoram is from the same family as oregano, but with a milder, slightly sweeter flavour. Adds fragrance when cooked and has a delicate taste. Add to vegetables, tomato-based dishes, stuffings, sausages, preserved meats. Chop the leaves, but don’t use the stems; add at the end of the cooking time.

  • Mint 100g

    Fresh mint is great to have on hand and adds an extra dimension to dishes. Its refreshing taste and cooling effect make it a welcome addition to a number of sweet and spicy dishes and drinks. It’s the ultimate accompaniment to roast lamb

  • Oregano 100g

    Fresh oregano adds peppery bite and zing to any dish- particularly well suited to tomato-based sauces. Great with a variety of foods, from lamb to vegetables, stuffings and egg dishes.

  • Rosemary 100g

    Rosemary has a sweet earthy smell and is a versatile herb with a flavour that complements a wide variety of dishes and ingredients. Try using it with roasted potatoes and other veg.

  • Sage 100g

    Sage is delicious fried in olive oil and drizzled over gnocchi. Or you can fry the leaves in butter, then toss with pasta for a simple, quick tasty meal.


  • Sorrel 100g

    Sorrel has tiny, shield-shaped leaves that are good in a mixed green salad or as a garnish. It’s incredibly sour with a lemony flavour and it shouldn’t be eaten in large quantities. Do not discard the stalks, they are the tastiest bit

  • Tarragon 100g

    Often used in French cooking this herb has long, soft green leaves and a distinctive aniseed flavour. A perfect match with meat, it can also be used to flavour oils and vinegars.

  • Thyme 100g

    No kitchen should be without the aromatic flavour of thyme. Its warm, woodsy aroma transforms slow-simmering stews

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