Key points
- Punnets for retail, flow-wrapped bunches for food service, bulk cartons for processors.
- Basil needs warmer handling than mint or rosemary — never treat all herbs the same.
- Labelling to your retail specification is part of the pack, not an extra step.
Three packaging routes
Choose based on who opens the box at the end of the journey.
- Punnets — supermarket shelf-ready, barcoded and labelled to your spec
- Flow-wrapped bunches — hotels, caterers and food service kitchens
- Bulk cartons — wholesalers, repackers and processors
Basil is the exception
Basil suffers chill damage at the temperatures that suit mint, rosemary and thyme, showing as blackened leaf edges. It is handled and shipped warmer, and where possible kept separate in the consignment.
If you are ordering a mixed herb pallet, tell us — we will plan the packing so nothing arrives damaged.
Ready to order herbs?
Send us your produce, volume and destination airport and we will reply with availability and pricing.
What protects shelf life
Harvest timing, fast cooling, dry leaf surfaces at packing, and short handling times. Wet leaves packed into sealed punnets are the most common cause of rot in transit.
Ordering herbs from us
Send the herbs, the weekly volume, the pack format and your label artwork. We confirm availability across basil, mint, rosemary, thyme, coriander, chives and dill, and pack to your specification.
Start your first shipment
Message us on WhatsApp or email our sourcing team. We will confirm availability, packing options and pricing for your market.
Frequently asked questions
- Can you print our retail labels?
- Yes. Send artwork and barcode data and we will apply labels at packing.
- How long do herbs last after arrival?
- With an unbroken cold chain, most herbs give several days of usable shelf life after arrival; basil is shorter. Prompt collection makes the biggest difference.
Related produce
Herbs exporters in Kenya
See varieties, packing options, availability and compliance details for this line.
View herbs