Cuba Fruit Mart, Wellington

Aromatic and spicy, raw ginger root is essential to Asian and oriental cooking. Combine ginger, tamari, olive oil and garlic to make a wonderful salad dressing.

Imported from Thailand (now online due to customer demand)

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Cuba Fruit Mart, Wellington

Use garlic to transform any meal into a bold, aromatic and healthy culinary experience.

Medium size head of garlic.

Imported from USA as it is end of season for NZ

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Zoe's Garden, Hawke's Bay

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Zoe's Garden, Hawke's Bay

Passion green chillies with mild heat.

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Cuba Fruit Mart, Wellington

Coriander is related to the parsley family. The strong-scented aromatic herb is commonly used in garnishing or in South-Asian (Thai, Indian) and Mexican dishes.

1 large bunch (100-150g)

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More Herbs, Te Horo

A very versatile herb which has a flat leaf but the same fresh flavour of curly parsley. Use to add flavour to salads, vegetables, soups, stews, dressings, meat and fish dishes. Best added at the end of cooking so flavour is not lost. Pesticides and spray-free.

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More Herbs, Te Horo

Probably the most commonly used herb in New Zealand, parsley is extremely versatile and can be used in salads, vegetables, soups, stews, dressings, meat and fish dishes. Add parsley at the end of cooking to ensure flavour is retained. Pesticides and spray-free.

About 70g bunch

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Cuba Fruit Mart, Wellington

Basil has a sweet, strong spicy clove-like flavour. It is particularly good with tomatoes, in stir-fries and fish dishes.

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More Herbs, Te Horo

A strong flavoured herb so use sparingly. Goes well with lamb and beef and in stuffings and marinades. Try sprinkling rosemary leaves, olive oil & sea salt over kumera, parsnip, garlic, onion or potatoes. Refrigerate in its original packaging in the crisper. Pesticides and spray-free.

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More Herbs, Te Horo

Thyme can be used raw or cooked. Add to soups, casseroles, stuffing, chicken, meat, steamed vegetables & dressings, or sprinkle on breads and pizzas. Makes a wonderfully aromatic addition to salads. Refrigerate in its original packaging in the crisper. Pesticides and spray-free.

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More Herbs, Te Horo

Use dried lemon verbena crushed on chicken or fish to give strong lemon flavour. Great for making hot or ice lemon tea - steep leaves in boiling water for up to 2 minutes before serving or chilling. Keep in a cool dry place. Pesticides and spray-free.

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Zoe's Garden, Hawke's Bay

Ten hourglass kaffir lime leaves. Widely used in South East Asian cooking, kaffir lime leaves add flavour to soups and curries and can be used on fish and chicken. The leaves can be used fresh or dried, and can be stored frozen.

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