The freshest herb you can buy — still growing, still alive and ready to harvest the moment you need it. A living herb pot on the kitchen bench means fresh herbs every single day without a trip to the shops and without watching a bunch wilt in the fridge before you have used half of it. Snip what you need directly from the plant, water lightly every couple of days and keep it in a sunny spot on the windowsill or bench. Treat it well and it will keep producing for weeks. Use the leaves fresh wherever the recipe calls for it — scattered over pasta, torn into a salad, folded through eggs, pressed into a sandwich or used as a finishing touch over soups and grilled meats. Living herbs deliver a fragrance and intensity that cut bunches begin to lose from the moment they leave the ground. Available year-round. The variety in your pot will be clearly labelled — basil, parsley, coriander, thyme and others depending on availability.
