Kenya boasts a vast range of herbs, including thyme, mint, and basil, which are widely used for medicinal, culinary, and cosmetic purposes. Although small-scale farmers use traditional farming methods to cultivate these herbs, they are exported globally. However, there is growing interest in commercial production, which could benefit the economy and farmers’ livelihoods. Due to their short shelf life, fresh herbs are produced only on demand. While we have the capacity to deliver, the lead time will depend on the specific herb requested.
Below is a list of the herbs we supply:
Rosemary
- Time to Maturity: 6 months
- Yield: A fully grown bush will deliver a crop every month for 4-5 years
- Shelf Life: 2-3 days in the open, 4–7 days in the fridge, 10–14 days in the freezer, or 1-3 years dried.
Thyme
- Time to Maturity: 4 months
- Yield: A fully grown bush will deliver a crop every month for 3–4 years
- Shelf Life: 1-2 days in the open, 1–7 days in the fridge, and 6 months dried
Tarragon
- Time to Maturity: 2–3 months
- Yield: A fully-grown bush will deliver a crop every month for 3-4 years
- Shelf Life: 10-14 in the fridge, and 6 months frozen.
Mint
- Time to Maturity: 3-4 months
- Yield: Once grown it will deliver a crop every month for 1-5
- years
- Shelf Life: 1-2 days in the open, 1-2 Weeks if properly stored.
Basil
- Time to Maturity: 2 months
- Yield: Once fully grown it will deliver a crop for 3 months.
- Shelf Life: 2 days in the fridge, 2 months if properly stored
Sage
- Time to Maturity: 4 months
- Yield: A fully grown bush will deliver a crop every month for 3-4 years
- Shelf Life: 1-2 Weeks in the fridge, 1-3 Years when dried.
Chives
- Time to Maturity: 2 -3 Months
- Yield: A crop can be harvested at least 3 times a week
- Shelf Life: 1-2 days in the open, 5 days to 2 weeks in the fridge