Basil
Sweet, peppery basil with a scent you can smell before you open the pack. Grown indoors with no pesticides, herbicides or sprays, ever, and picked young so the leaves are tender rather than leathery. Ready to tear straight in, with nothing to rinse off. One thing though: keep it out of the fridge.
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
Basil is the loudest herb in the kitchen, in the best way. Sweet and faintly peppery, with a scent you can smell from across the room, it's the partner tomato has been waiting for. Different varieties run through Italian and Southeast Asian cooking. Ours is picked young, so the leaves are tender and the scent is still in them when you open the pack.
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 |
Basil is a soft finishing herb and heat is its enemy, so tear it in at the end or leave it raw. Tear rather than chop, because a blade bruises the leaf and you lose the oils that carry the scent. It belongs with tomato in every form, on pizza straight out of the oven, through pasta off the heat, in pesto, and torn over mozzarella with nothing but oil and salt. Thai basil is a different variety and holds up to a wok, but sweet basil will collapse if you cook it.
Basil doesn't go in the fridge.
This is the one herb where the usual advice is wrong. Basil is a warm-weather plant and cold damages it, so a few hours below about 10°C turns the leaves dark and limp. Keep it on the counter instead, out of direct sun, and use it while it's bright.
If you've taken it out of the pack, stand the stems in a glass of water like a small bunch of flowers and leave it on the bench. Don't cover it, and don't wash it until you're about to use it.
Want to know where your Greens 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 plastic film, so it doesn't belong in your curbside bin. Empty it, make sure it's clean and dry, and take it to a store drop-off point for plastic film. Keeping film plastics out of curbside recycling matters. They tangle the sorting machinery and can send a whole load to landfill.
100% USA-grown 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.
Our greens 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, ISO 17025 accredited lab screened our 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 at our farms in Australia, and our first US farm is under construction in Menifee, California. 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 turns the leaves black. Keep it on the counter, out of direct sun, and use it while it's bright. Every other herb in our range is happy refrigerated.
Almost always the cold. Basil suffers chilling injury below about 50°F, so a night in the fridge is enough to darken the leaves. Bruising does it too, which is why tearing beats chopping.
Not as whole leaves. They lose their colour and their bite. What does work is blitzing it into pesto or freezing it chopped in oil, which is fine for anything cooked but won't come out looking fresh.
Different varieties of the same plant family. Sweet basil is what you want for Italian food, soft and slightly aniseed. Thai basil is sharper and more liquorice-like, with sturdier leaves that survive a hot wok. They aren't interchangeable.
No. It's grown in a sealed indoor room and never sprayed, so there's nothing to rinse off. Washing basil bruises the leaves and adds the moisture that turns them dark.
No, we're not certified organic. Certified organic growers can still use a long list of approved pesticides. We don't use any pesticide, herbicide or fungicide at all, on anything we grow.
Nothing tastes the same. For tomato dishes, a little oregano or flat-leaf parsley will do a different job well. In a Southeast Asian dish, mint or Thai basil is closer. For pesto, parsley and rocket both work and make a good sauce that isn't pesto.
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