Grown by people
who taste first.
We're a small team of growers in Brisbane's northside, obsessed with one thing: herbs that arrive at your kitchen still alive, still juicy, still smelling like the plant they came from.
From a backyard tank to Brisbane's herb farm.
Herbs.Delivery started in 2022 with a single nutrient tank, forty basil seedlings and a stubborn belief: Brisbane shouldn't have to buy sad, week-old herbs flown up from southern farms.
Today we grow on a compact vertical hydroponic farm — the same footprint as a corner shop, producing what would take acres of soil. Every bunch is harvested the morning it ships and never sees a refrigerator truck, a plastic pillow of "modified atmosphere," or a shelf.
We're still small on purpose. We'd rather grow six herbs perfectly than sixty herbs averagely.
Hydroponics, the careful way.
Living water
Roots sit in a gently flowing nutrient stream — oxygenated, pH-balanced and recirculated, using up to 90% less water than soil farming. No herbicides, no pesticides, nothing to wash off.
Real sunshine
Our greenhouse runs on Brisbane light, not warehouse LEDs. Sun-grown leaves develop fuller essential oils — the difference you smell the moment you tear a basil leaf.
Warm-climate varieties
We trial cultivars bred for subtropical conditions, so our coriander doesn't bolt in November and our basil stays sweet through a Queensland summer.
Slow, not forced
No growth regulators, no rushing. Herbs take the weeks they need. Slower growth means denser flavour and stems that snap instead of flop.
Cut at dawn. At your door by lunch.
Harvest starts at 5am, when leaf moisture and aroma peak. Each bunch is cut by hand, checked, wrapped in a damp compostable sleeve, and on a bike or van within the hour.
- Hand-cut to order — never pre-packed
- Compostable sleeves, no plastic clamshells
- Roots-on options that keep growing on your bench
Three hundred days of growing season.
Brisbane's subtropical climate is a gift most cities don't have: long bright days, mild winters, and a growing season that barely pauses. While southern farms slow down or import through winter, we harvest year-round.
Distance matters too. Every herb we sell travels suburbs, not states. The leaf that reaches Paddington or Carindale was cut the same morning — so the flavour you get is the flavour the plant actually made.
Grown, harvested and delivered entirely within Greater Brisbane.