Fresh Fragrant
Green Basil
Hydro Produce grow and sell Green Basil picked by the bunch and Living Green Basil which is harvested with the root ball left intact for you to pick as needed from your kitchen bench.
Green Basil is one of our favourite herbs, so good for so many reasons! Perfect for making pesto with parmesan, garlic and pine nuts, ideal tossed through salads, stirred through sauces, or classically combined with tomato, mozzarella and good quality olive oil.
Green Basil is hydroponically grown taking 3-6 weeks in summer and 5-8 weeks in winter to grow and be ready for harvest.
ENJOY: Torn or use whole leaves to build your flavour base, sprinkle through salads or garnish pizzas.
STORE: For bunches – trim stems and store in a glass of water. For Living Basil simply remove the pot from the protective plastic sleeve and place in a glass of water. Store both on your kitchen bench.
CREATE: See recipes
Fresh Fragrant
Green Basil
Hydro Produce grow and sell Green Basil picked by the bunch and Living Green Basil which is harvested with the root ball left intact for you to pick as needed from your kitchen bench.
Green Basil is one of our favourite herbs, so good for so many reasons! Perfect for making pesto with parmesan, garlic and pine nuts, ideal tossed through salads, stirred through sauces, or classically combined with tomato, mozzarella and good quality olive oil.
Green Basil is hydroponically grown taking 3-6 weeks in summer and 5-8 weeks in winter to grow and be ready for harvest.
ENJOY: Torn or use whole leaves to build your flavour base, sprinkle through salads or garnish pizzas.
STORE: For bunches – trim stems and store in a glass of water. For Living Basil simply remove the pot from the protective plastic sleeve and place in a glass of water. Store both on your kitchen bench.
CREATE: See recipes
Fresh Fragrant
Thai Basil
Fragrant dark green leaves, sometimes sold with small purple flowers. It is common to see Thai Basil leaves with blackening this is a normal trait of this delicate herb.
Add raw to Thai style salads, infuse with meats, tofu or vegetables in a stir-fry, soup or add to a curry for a sweet-flavoursome dish.
Our Thai Basil is generally hydroponically grown taking 3-6 weeks in summer and 5-8 weeks in winter to grow and be ready for harvest.
ENJOY: Torn or use whole leaves to build your flavour base in stir-fries and curries or simply sprinkle through Thai style salads.
STORE: Trim stems and store in a glass of water on your kitchen bench.
CREATE: See recipes
Fresh Fragrant
Chives
Delicious and full of flavour. Chives come to life when added to sauce bases and homemade dips for entertaining, they are a great garnish to eggs or smoked salmon on rye toast with cream cheese. For something fancy, try adding Chives to a pan with good quality butter then add white flesh fish for a taste of France.
Chives can be both hydroponically and field-grown taking 4-7 weeks in summer to grow and be ready for harvest.
ENJOY: Chopped and sprinkled through dishes for flavour or use as a garnish to finish a dish.
STORE: Keep within their packaging and store refrigerated.
CREATE: See recipes
Fresh Fragrant
Chives
Delicious and full of flavour. Chives come to life when added to sauce bases and homemade dips for entertaining, they are a great garnish to eggs or smoked salmon on rye toast with cream cheese. For something fancy, try adding Chives to a pan with good quality butter then add white flesh fish for a taste of France.
Chives can be both hydroponically and field-grown taking 4-7 weeks in summer to grow and be ready for harvest.
ENJOY: Chopped and sprinkled through dishes for flavour or use as a garnish to finish a dish.
STORE: Keep within their packaging and store refrigerated.
CREATE: See recipes
Fresh Fragrant
Continental Parsley
Scatter over grilled fish or chicken, stirred through sauces and soups or added to fresh pastas and salads.
Continental Parsley can be both hydroponically and field-grown taking 8-12 weeks to be harvest ready depending on the time of year. We will always harvest multiple pickings from the one Parsley bush.
ENJOY: Blitz in a food processor, add lemon zest and garlic to create a delicious gremolata. Chop and mix through pasta, salads or soups.
STORE: Trim stems and store in a glass of water on your kitchen bench top or keep within sleeve and refrigerate.
CREATE: See recipes
Fresh Fragrant
Curly Parsley
Add a little curly parsley goodness to your Sunday breakfast of poached eggs and pan fried tomatoes, top your fish with a pinch or two before you steam or simply add to a salad and team with red meat.
Curly Parsley can be both hydroponically and field-grown taking 8-12 weeks to be harvest ready depending on the time of year. We will always harvest multiple pickings from the one Parsley bush.
ENJOY: Chop and garnish or stir through sauces and soups.
STORE: Trim stems and store in a glass of water on your kitchen bench top or keep within sleeve and refrigerate.
CREATE: See recipes
Fresh Fragrant
Curly Parsley
Add a little curly parsley goodness to your Sunday breakfast of poached eggs and pan fried tomatoes, top your fish with a pinch or two before you steam or simply add to a salad and team with red meat.
Curly Parsley can be both hydroponically and field-grown taking 8-12 weeks to be harvest ready depending on the time of year. We will always harvest multiple pickings from the one Parsley bush.
ENJOY: Chop and garnish or stir through sauces and soups.
STORE: Trim stems and store in a glass of water on your kitchen bench top or keep within sleeve and refrigerate.
CREATE: See recipes
Fresh Fragrant
Coriander
Sprinkle over stir-fries, partner with seafood, or pair with chilli for a punchy seasoning.
Coriander can be both hydroponically and field-grown taking 8-9 weeks in summer and 10-11 weeks in winter to grow and be ready for harvest.
ENJOY: Chop, sprinkle and garnish; salads, meats and vegetables. Chop and stir through curries, soups and stir-fries.
STORE: Trim stems and store in a glass of water or remove from sleeve and refrigerate wrapped in damp paper towel.
CREATE: See recipes
Fresh Fragrant
Dill
Pair with seafood, chicken or eggs, stir through sauces and salad dressings or added as a feathery garnish.
Dill can be both hydroponically and field-grown taking 8-9 weeks in summer and 10-11 weeks in winter to grow and be ready for harvest.
ENJOY: Simply serve with smoked salamon and crème fraiche. Chop finely, add to your fish steamer bag before cooking, mix through sauces or sprinkle over salads.
STORE: Trim stems and store in a glass of water or remove from sleeve and refrigerate wrapped in damp paper towel.
CREATE: See recipes
Fresh Fragrant
Dill
Pair with seafood, chicken or eggs, stir through sauces and salad dressings or added as a feathery garnish.
Dill can be both hydroponically and field-grown taking 8-9 weeks in summer and 10-11 weeks in winter to grow and be ready for harvest.
ENJOY: Simply serve with smoked salamon and crème fraiche. Chop finely, add to your fish steamer bag before cooking, mix through sauces or sprinkle over salads.
STORE: Trim stems and store in a glass of water or remove from sleeve and refrigerate wrapped in damp paper towel.
CREATE: See recipes
Fresh Fragrant
Mint
Perfect for both sweet and savoury dishes and a refreshing addition to drinks.
Mint can be both hydroponically and field-grown taking 8-9 weeks in summer and 10-11 weeks in winter to grow and be ready for harvest.
ENJOY: Tear or roughly chop to release the minty fragrance. Add to your homemade juices and smoothies. For something a little more grown up, grab your favourite mixers, pound mint gently and add for a fresh, cool edge.
STORE: Trim stems and store in a glass of water or refrigerate wrapped in damp paper towel.
CREATE: See recipes
Fresh Fragrant
Oregano
Oregano adds depth to any recipe, cook with a roast or combine in tomato sauce for classic pasta dishes.
Oregano can be both hydroponically and field-grown taking 8-10 weeks depending on the time of year to grow and be ready for harvest.
ENJOY: Sprinkle leaves on top of pizza, rub onto roast with oil or mix though a base sauce to bring your pasta dish to another level.
STORE: Trim stems and store in a glass of water or refrigerate wrapped in damp paper towel
CREATE: See recipes
Fresh Fragrant
Oregano
Oregano adds depth to any recipe, cook with a roast or combine in tomato sauce for classic pasta dishes.
Oregano can be both hydroponically and field-grown taking 8-10 weeks depending on the time of year to grow and be ready for harvest.
ENJOY: Sprinkle leaves on top of pizza, rub onto roast with oil or mix though a base sauce to bring your pasta dish to another level.
STORE: Trim stems and store in a glass of water or refrigerate wrapped in damp paper towel
CREATE: See recipes
Fresh Fragrant
Rosemary
Vibrant and rustic in fragrance, Rosemary is a little super herb in our books. Try Rosemary as a garnish to meats and roasted or grilled, add to olive oil with garlic or citrus and dress salads, dip fresh bread or drizzle over olives for a little bit of punchy flavour.
Another great way to enjoy Rosemary is to scatter the leaves over a Potato Pizza, use a hummus base, add grated pizza cheese, top with thinly sliced red potatoes (leave the skin on) and top with loads of rosemary leaves, drizzle evenly with olive oil and finish with salt and pepper – oven bake until golden. Delicious!
Rosemary can be both hydroponically and field-grown taking 7-9 months to grow and be ready for harvest.
ENJOY: Infuse, bake, roast, grill and sprinkle to create meals with that extra aromatic kick.
STORE: On your kitchen bench in a glass of water or in the fridge in an airtight container.
CREATE: See recipes
Fresh Fragrant
Sage
Softly aromatic, use for stuffings, tossed with your roast vegetables and baked or simply added to butter to create a burnt sage butter sauce – amazing with chicken and pork.
Sage can be both hydroponically and field-grown taking 8-10 weeks depending on the time of year to grow and be ready for harvest.
ENJOY: Roast or pan fry whole or chop for stuffings.
STORE: In the fridge in an airtight container.
CREATE: See recipes
Fresh Fragrant
Sage
Softly aromatic, use for stuffings, tossed with your roast vegetables and baked or simply added to butter to create a burnt sage butter sauce – amazing with chicken and pork.
Sage can be both hydroponically and field-grown taking 8-10 weeks depending on the time of year to grow and be ready for harvest.
ENJOY: Roast or pan fry whole or chop for stuffings.
STORE: In the fridge in an airtight container.
CREATE: See recipes
Fresh Fragrant
Tarragon
Long, green leaves – Tarragon is a flavoursome herb that is a great match with seafood, pork or mixed through pastas.
Tarragon can be both hydroponically and field-grown taking 8-10 weeks depending on the time of year to grow and be ready for harvest.
ENJOY: Chop and add to potato salad, mix into sauces or fry with protein to infuse flavours.
STORE: Refrigerate wrapped in a damp paper towel.
CREATE: See recipes
Fresh Fragrant
Lemon Thyme
Strong lemon overtones separate this herb from traditional Thyme, Lemon Thyme can work in savoury and dessert dishes. Try infusing Lemon Thyme into your panacotta mix before straining and setting or use as the stuffing to your next roast chicken for the easiest flavour to your roast chicken.
Lemon Thyme can be both hydroponically and field-grown taking 8-10 weeks depending on the time of year to grow and be ready for harvest.
ENJOY: Stuff, marinate, infuse your way to flavour heaven.
STORE: In the fridge in an airtight container.
CREATE: See recipes
Fresh Fragrant
Lemon Thyme
Strong lemon overtones separate this herb from traditional Thyme, Lemon Thyme can work in savoury and dessert dishes. Try infusing Lemon Thyme into your panacotta mix before straining and setting or use as the stuffing to your next roast chicken for the easiest flavour to your roast chicken.
Lemon Thyme can be both hydroponically and field-grown taking 8-10 weeks depending on the time of year to grow and be ready for harvest.
ENJOY: Stuff, marinate, infuse your way to flavour heaven.
STORE: In the fridge in an airtight container.
CREATE: See recipes
Fresh Fragrant
Lemongrass
Punchy, zesty Lemongrass! The perfect addition to Asian dishes for that extra level of flavour. Try in a stir-fry or infuse in dipping sauces with fresh herbs, chillies and ginger for the ultimate fresh flavour combination.
Lemongrass can be both hydroponically and field-grown taking 7-9 months to grow and be ready for harvest.
ENJOY: Peel outer layer, use the blonde-white part of the Lemongrass stick. Finely chopped, add to stir-fries, soups, curries and dipping sauces.
STORE: Refrigerate and wrap in a damp paper towel.
CREATE: See recipes
Fresh Fragrant
Thyme
A fragrant herb full or rustic savoury flavour that pairs with veal, pork and vegetables.
Thyme can be both hydroponically and field-grown taking 8-10 weeks depending on the time of year to grow and be ready for harvest.
ENJOY: Pull leaves, rub or garnish meats and roast or fry.
STORE: In the fridge in an airtight container.
CREATE: See recipes
Fresh Fragrant
Thyme
A fragrant herb full or rustic savoury flavour that pairs with veal, pork and vegetables.
Thyme can be both hydroponically and field-grown taking 8-10 weeks depending on the time of year to grow and be ready for harvest.
ENJOY: Pull leaves, rub or garnish meats and roast or fry.
STORE: In the fridge in an airtight container.
CREATE: See recipes
Fresh Fragrant
Marjoram
Mild and sweet in flavour. Delicious roasted with vegetables or partnered with game, beef or added to poultry stuffings.
Marjoram can be both hydroponically and field-grown taking 8-10 weeks depending on the time of year to grow and be ready for harvest.
ENJOY: Peel outer layer, use the blonde-white part of the Lemongrass stick. Finely chopped, add to stir-fries, soups, curries and dipping sauces.
STORE: Refrigerate and wrap in a damp paper towel.
CREATE: See recipes
Fresh Fragrant
Kaffir Lime Leaves
Deliciously citrus scent and flavour, perfectly partnered with Lemongrass, Lime, Chilli and Ginger.
ENJOY: Torn or use whole leaves to build your flavour base in Thai stir-fries, soups and curries.
STORE: In the fridge in an airtight container.
CREATE: See recipes
Fresh Fragrant
Kaffir Lime Leaves
Deliciously citrus scent and flavour, perfectly partnered with Lemongrass, Lime, Chilli and Ginger.
ENJOY: Torn or use whole leaves to build your flavour base in Thai stir-fries, soups and curries.
STORE: In the fridge in an airtight container.
CREATE: See recipes