OUR PRODUCTS ARE SECOND TO NONE

Basil is enriched with potassium and is high in energy.

Fresh basil can be used in a variety of meals.

It can be used as a garnish, chopped up finely into a dip, used with pasta dishes, in salads or in soups and with steamed vegetables, use fresh basil in salads, for most Italian cooking, for the very best pesto (see recipe below) and for adding to stews and casseroles.
It’s extremely versatile.

The aromatic leaf from the bay laurel tree, it is an essential component of the classic bouquet garni: parsley, thyme and a bay leaf.

The bittersweet, spicy leaves impart their pungent flavour to a variety of dishes and ingredients, making the bay leaf a versatile ingredient. It’s also one of the few herbs that doesn’t lose its flavour when dried.

Holla-Fresh Chives are a perfect flavouring for dishes with egg, cheese, salads, baked potatoes, and soups. Chives have a grassy appearance and contain potassium, iron and calcium.

Continental, or flat-leaf parsley is a dark-green herb with a much stronger flavour than the curly variety. This parsley can be used as a garnish and in a variety of dishes, such as salads, soups, pasta dishes, and with seafood.

Parsley is the world’s most popular herb. Derived from the Greek word meaning “rock celery” (it’s a relative to celery), parsley has been cultivated for 2,000 years, and was used medicinally long before that. Highly nutritious, it can be found year round in your local supermarket.

Holla-Fresh Coriander is a light-green herb used in curries, salsa chutneys and stir-fries because of its distinctive flavour. This is an attractive herb, making it ideal to use also as a garnish.

Curry leaves are the shiny, dark green, aromatic leaves of a tree from the citrus fruit family that release a deliciously nutty aroma when fried in hot oil.

A staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way as bay leaves are used in the West.

Holla-Fresh Dill is a fern-like herb with a slight aniseed aroma and flavour.
It is a great herb to use with creamy sauces, rice dishes, soups, steamed vegetables and omelettes. It is delicious served with fish, or sprinkled in mashed potato. It is rich with potassium, vitamins and phosphorus.

Holla-Fresh’s Kaffir Lime Leaves are thick, dark green and shiny on the top, and porous and pale on the back. Tear a leaf to smell the distinct aroma. They have a spicy, lemony flavour and give a distinctive citrus scent.

Kaffir Lime Leaves are too tough to just eat, so they’re either kept large and used in curries or soups, or sliced thin and used in Asian recipes like Tod Mun, Panang and stir fries.

A really versatile little herb. It has a strong lemon aroma and can be added to salad dressings, breads, white meat and seafood.

A common ingredient in Thai cooking, lemongrass provides a zesty lemon flavor and aroma to many Thai dishes.

Holla-Fresh Mint has a strong, fresh flavour. It is high in potassium, and is very versatile.
It can be used in lamb dishes, for roast duck, Asian-style salads, and in herbal teas, just to name a few. Mint can be chopped and added to water to make ice cubes for interesting summer drinks.

The warm, balsamic and aromatic flavor of oregano makes it the perfect addition to Mediterranean and Mexican cuisines.
This popular herb whose name means “mountain joy” is available throughout the year.

Holla-Fresh Parsley is enriched with Vitamin A, B and C. It is full of nutrition and has a mild crisp flavour. Parsley serves well in salads, all savoury dishes such as casseroles, mornays and soups, and as a garnish for chicken, tomatoes and fish.

Holla-Fresh Rocket is a slender salad green, deep green in colour and high in potassium, iron, and vitamin C.

It has a spicy, bitter flavour that compliments other salad leaves. The older and larger the leaves are, the stronger the flavour will be.

Rocket also has a high nutritional value, and can be used in all salads, stir fries, with vegetables, and as an alternative to lettuce in burgers.

Rosemary is a wonderfully fragrant herb to prinkle the leaves on baked vegetables and veal.
Use the sprigs as skewers for prawns.
Great for flavouring vinegars, oils and salad dressings.

Add chopped sage leaves to breads, stuffing, sauces and stews.
Sage has a strong flavour, so don’t use too much of this one.
Sage and onion are one of the original partnerships, often devalued by packet stuffing mixes.
Forgo the five minute saving and make the real thing next time you roast some pork.

Holla-Fresh Baby Spinach is full of iron and Vitamin C.
This herb can be used as an accompaniment for poultry and veal, and used in stuffings, quiches, stews, salads and soups.

Tarragon is widely used in French cooking, but not too much, as it can overpower your recipe.

It will enhance the flavour of anything it is added to, and is great when added to a cream sauce for chicken, or in an omelette or good old scrambled eggs.

Fragrant with a strong flavour, thyme is great in stews, vegetables, soups or sprinkled over a roast. Often used in Italian recipes and good when added to herb bread.

Not many people realise that Watercress is a better source of vitamins C, B1, B6, K, E, Iron, Calcium, Magnesium, Manganese, Zinc, and Potassium than apples, broccoli and tomatoes.
Add to cooked dishes, salads, soup, stews, and stir-fries, just before serving.
The English tradition of watercress sandwiches was a favourite at garden parties.