Basil
Basil you can smell before you open the pack. Grown with no pesticides, herbicides or sprays, ever, and ready to use straight from the pack. Whole, unbruised leaves with a sweet, peppery scent, grown indoors in Australia so it doesn't spend its best days in a truck.
Stays fresher, longer
Stays fresh twice as long
100% pesticide free
No pesticides, herbicides or sprays
Stacked with vitamins
Grown indoors in Australia
Ready-to-eat
Ready to eat — no washing required
Servings per package: 1
Serving size: 9g
| Nutrient | Average Quantity Per Serving | Average Quantity Per 100g |
|---|---|---|
| Energy | 10.7kJ | 119kJ |
| Protein | 0.2g | 2g |
| Fat, total | 0g | 0.6g |
| - Saturated | 0.0g | 0.1g |
| - Trans | 0.0g | 0.1g |
| Carbohydrate, total | 0.2g | 1.7g |
| - Sugars | 0g | 0g |
| Sodium | 1mg | 13mg |
Ready to use straight from the pack, no washing required.
- Tear over tomatoes, burrata and mozzarella
- Blitz into pesto with parmesan, pine nuts and olive oil
- Stir through pasta, risotto and slow-cooked tomato sauces right at the end
- Scatter over pizza as it comes out of the oven
- Muddle into spritzers, cordials and cocktails
- Pair with tomato, garlic, lemon, olive oil, stone fruit and anything from a Mediterranean summer
Add basil at the end, not the start. Heat takes the aroma out of it in seconds.
Looking for inspiration? Try Dave's Tomato and Burrata Caprese with Basil Oil.
Keep basil out of the fridge. It's a warm-weather herb and cold air damages the leaves, turning them black and limp within a day or two. Store it at room temperature instead, out of direct sun. If your basil has stems, stand them in a glass of water like a small bunch of flowers and change the water every couple of days.
Our basil is grown indoors and never washed, so it goes into the pack dry and unbruised, which is what keeps the leaves green and the scent strong. Handle it as little as you can, and tear rather than chop.
Got more than you can use? Blend it with olive oil and freeze it in an ice cube tray. Frozen whole, basil leaves darken and lose their bite, but frozen in oil it holds up beautifully for cooking.
Want to know where your Stacked Herbs came from? Scan the QR code on your pack to trace it back to its harvest batch and learn more about how it was grown.
This bag is made from recyclable soft plastic. Please don't place it in your kerbside recycling bin. Instead, use our Store Locator to find a participating soft-plastic collection point near you for recycling.
100% Australian-grown fresh basil
We're not just a brand,
we're the grower.
Learn about what were working onBehind every harvest is a team of horticulturalists, plant scientists, engineers and a chef. The farm is almost entirely automated, but automation doesn't decide anything. Our horticulturalists read the crop and set the conditions, and the machines carry them out precisely, every day.
Everyone here is working towards the same thing. Growing it well is the method. Making it worth eating is the point.
Nothing sprayed on.
Nothing to rinse off.
We grow in sealed rooms, which means the pests, weeds and run-off that force outdoor farms to spray simply aren't there. So we don't spray. No pesticides, no herbicides, no fungicides, on anything we grow.
We had it tested rather than just stating it. An independent, NATA-accredited lab screened our leafy greens against 312 pesticides and residues, with none detected.
That's why there's nothing to rinse off. Nothing was ever sprayed on in the first place.
How we grow it
Everything we sell starts as a seed and is grown without being touched by hand, from seed to pack. It grows indoors in a sealed, climate-controlled room, with no soil, no weather and no sunlight. Every plant gets the light, water and nutrients it needs, every single day.
Those same sealed rooms change what growing takes. We recycle around 90% of the water our plants grow in, our nutrients stay in a closed loop instead of running off into rivers, and we grow a year's harvest in a single building.
What comes out is clean, consistent and ready in about half the time a field takes. It's grown in Australia at our own farms, close to where it's sold, so it skips the long road trip most fresh produce takes. Every pack can be traced back to the exact batch it came from.
More greens on the grid.
Follow for recipes, farm tours and a very close look at some lettuce.
FAQs
No. Basil is a warm-weather herb and cold damages the leaves, which is why refrigerated basil goes black and limp so fast. Keep it at room temperature, out of direct sun, and stand any stems in water.
No. It's grown indoors in a sealed room and never sprayed, so there's nothing to rinse off. It goes into the pack clean and dry, and washing basil only bruises the leaves and speeds up blackening.
No, and here's the honest reason. Australian organic certification requires soil, and we grow without it. Organic farming also still permits some pesticides. We use none.
Usually cold, sometimes bruising. Both damage the leaf, and the dark patches follow. Keep it out of the fridge, handle it gently, and tear the leaves rather than chopping them with a blunt knife.
Yes, but freeze it in oil rather than whole. Blend the leaves with olive oil and freeze in an ice cube tray, then drop a cube straight into sauces or pasta. Whole frozen leaves darken and go limp.
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