For retailers and individual buyers, we supply locally grown freshly harvested greens and herbs that meet the highest international quality standards, such as the Global G.A.P.  Visit our online shop to choose from more than 25 different types of greens and herbs such as basil, lettuce, arugula, parsley, chives, sage, mint, and more.

If you don’t find some of the greens listed below in the online shop, please, pay another visit in a day or two. The data displayed refers to the latest yield we have harvest. At Aleinu, you buy the freshest produce only.

At our shop page, you can select a distribution point which is most convenient to you and pick up your greens from there. You can do so in the day of purchase or in any other day you will choose (except for weekends and holidays).

Special offers for retailers! Please, contact us to purchase more than 100 packages of our premium quality produce.


The greens and herbs we offer:

Arugula – perfect for salads and hot dishes, in which it is used as a fresh seasoning, this herb has been widely used since antiquity. In the ancient Rome, for example, it was considered to be an aphrodisiac. In today’s Italian cuisine, arugula sometimes serves as an ingredient of the famous pesto sauce (together with the basil). The plant is a source of mustard oil, erucic, linoleic, linolenic and oleic acids.

Green or purple basil – perfect for fresh salads and hot dishes; highly recommended for meat or eggplant dishes, as well as for tomato soups. Add it to the hot dishes just a moment before they are ready: the plant’s unique and refreshing aroma does not hold in the high temperature conditions. Basil is an integral component of the Mediterranean, Caucasian and Central Asian cuisines. Not to mention that this is the central ingredient of the famous Italian pesto sauce. The plant contains carotene and vitamin P. It’s also rich in fiber.

Bock choy (pak choi) – in European and North American cuisines this delicious plant with dark smooth leaves is used as an ingredient of fresh salads. In Japan, Korea and China, bock choy is commonly fried, steamed or pickled. The plant is enormously rich in nutrients, such as omega-3 fats, chain breaking antioxidants, vitamins, A, C, B1, B2, B6, K, magnesium, calcium, iron and more.

Chervil – recommended for both fresh salads and hot dishes, this herb is most commonly used as an ingredient in soups and sauces.  Chervil’s taste is sweet and spicy; its aroma reminds of that of anise. The plant, known since the antiquity, grows in Europe and North America, where it was brought to by European travelers and merchants.  Contains vitamin C, magnesium and carotene.

Chives – ideal for salads, this herb also serves as a fresh seasoning for hot dishes (e.g. soups) and cheeses. Growing in Asia, Europe and North America, this plant is rich in vitamins C, B and B2, as well as in iron.

Coriander’s fresh leaves are used in salads; the dried ones serve as a seasoning for hot dishes (e.g. soups, sauces, ragouts). Originating in the Eastern Mediterranean region (i.e. somewhere on the territories of Syria, Greece, Lebanon, Israel, etc.), the plant had been popular in the ancient Rome and was brought to various regions of the world as a byproduct of the Roman Empire’s military expansion. From Europe it was exported to both Australia and the Americas. Coriander is a valuable source of ascorbic acid, carotene, fructose, glucose and tannins.

Dill – perfect for salads and hot dishes, this herb is used both fresh and as a dry seasoning. Native to the Central and South-East Asia, dill is cultivated all over the world. Contains vitamins A, B2, B6 and C, as well as carotene and oleic and linoleic acids.

Dock – adds a nice, lightly acidulous flavor to fresh salads, soups and pickles; is often used as a pie filling. Dock contains vitamins А, C, В1, В2, В5, В6 and PP, as well as folic acid, calcium, magnesium, phosphorus and iron.

Garlic chives – perfect for salads and soups, this herb lends a garlic flavor to the dishes without affecting the breath odor. Native to the Himalayas, garlic chives is an important element of the Chinese and Japanese cuisines.

Kale (leaf cabbage) – ideal for salads and hot dishes such as lasagna, soups and vegetable purees. In salads, it’s highly recommended to combine this plant with basil and potatoes. Kale is considered to be one of the most nutritious and healthiest plant foods. It contains vitamins А, В1, В2, В6, С, К and РР, as well as calcium, potassium, magnesium and phosphorus. Not only is this plant rich in proteins, it also beats the milk regarding the amount of calcium contained. This is the reason kale has become a valuable element in vegan and vegetarian diets. This herb also serves as a component of numerous healthy smoothie blends.

Lemon balm (balm mint) – delivers a soft lemon-like flavor to tea and cold beverages; can be used in soups and salads as well. Growing in Africa, Central Asia and Europe, the plant is rich in tannins and ascorbic acid.

Silk or curly-leaf lettuce – perfect for fresh salads. Known all over the world, this plant has been cultivated since antiquity (e.g. in the ancient Egypt, Greece, Rome and China). Rich in vitamins C and B, lettuce also contains citric acid.

Lovage – recommended for both hot dishes and fresh salads. Native to Iran and Afghanistan, lovage is cultivated in many countries all over the world. This plant is particularly popular in German and Ukrainian cuisines, where it has become a common ingredient of meat, fish, egg and cheese dishes. The lovage leaves are rich in ascorbic acid; its roots contain malic acid, tannins and minerals.

Marjoram – a nice and special addition to both fresh salads and hot dishes. Majoram is known for its unique piquant taste and aroma reminiscent of cardamom. Try it with fish or vegetable dishes as well as with soups. Contains ascorbic acid and carotene.

Mint – famous for its bracing flavor, mint is often added to tea and cold beverages; yet it can also be used in salads, fish dishes and even vegetable soups. Mint was highly appreciated by the ancient Romans who would even garland their heads with this herb – “to cleanse their mind”.  The plant is rich in ascorbic acid, menthol, carotene, rutin and phytosterols.

Mugwort – recommended for tea, to which it delivers a strong bitterish flavor. Known and widely used since antiquity, mugwort is rich in flavonids, tannins, ascorbic and succinic acids, provitamin A and carotene.

Oregano– adds warm, homely flavor to sauces and pizzas, as well as to vegetable and meat dishes. Growing in Europe and the Mediterranean region, this plant contains tannins, essential oil and ascorbic acid.

Flat- or curly-leaf parsley – ideal for both fresh salads and hot dishes. Native to the Southern Europe, parsley is now cultivated almost all over the world. The herb is a rich source of volatile oils, antioxidant nutrients, vitamins B1 and B2, magnesium, and iron.

Rosemary – known for its spicy bitterish taste and an unusual aroma reminiscent of fir needle and lemon, this herb is recommended for both fresh salads and hot dishes. Try it with meat, fish, eggs and grilled vegetables. Nowadays popular in Italian and French cuisines, rosemary has been known since antiquity. In the ancient Greece and Rome, this herb was applied to get rid of bad dreams. Contains vitamins A, B6 and C, as well as folic acid, potassium, calcium, and iron. It is not advised to use rosemary together with bay leaves.

Sage (salvia) – lends a warm spicy flavor to tea; recommended for hot dishes and fresh salads as well. Native to the Mediterranean region, the plant was used as a therapeutic tool by the ancient Greeks and Romans. Today, sage is an important component of many European and Mediterranean cuisines. Contains vitamin C, calcium and iron.

Spinach – highly recommended for fresh salads, this vegetable can also be stewed or steamed. Originally cultivated in Persia, the plant had spread to the Arab countries, from where it was exported to Europe. Spinach is famous for its high nutritional value: it is a rich source of antioxidants, folic acid, vitamins A, C, and E, magnesium, calcium and iron.

Stevia  – a zero calorie natural sweetener, recommended for beverages, smoothies, bakery products, salads and hot dishes.

Tarragon – recommended for tea, salads, hot dishes and pickles. Tarragon is one of the varieties of mugwort, yet its flavor is strong, but not bitterish. Cultivated all over the world, this plant is a source of tannins, carotene, coumarin, magnesium, phosphorus, potassium, vitamins A, B1 and B2, and tannins.

Thymes – recommended for tea and hot dishes, this herb also serves as an ingredient of the famous Herbes de Provence seasoning. The plant is a source of tannins, thymol and carvacrol, as well as of ursolic and oleanolic acids.

Watercress – recommended, mainly, for fresh salads and sandwiches, but can also be steamed. Its taste is delicately bitterish. The plant was known and popular in the ancient Egypt, Rome and Greece. Watercress is a source of a number of the B-complex vitamins. It also contains some antioxidant flavonids, ascorbic acid and vitamins K and A.

Za’atar – adds unique flavor to both hot dishes and fresh salads. Famous for its moderately savory taste, this plant is popular in the Mediterranean region and in the Middle East. Commonly identified with the Biblical hyssop (ezov), Za’atar also serves as an ingredient of the famous condiment mix bearing the same name.


Surprise Boxes

If there is something we like, we often tend to pick it again and again. And yet there are so many new opportunities out there! Aleinu offers you to expand the range of familiar tastes and aromas. You will get a surprise box inside of which you will find four packages of our premium quality produce we have selected for you out of more than 25 five types of greens and herbs we grow at our eco-greenhouse. There is only one thing predictable: you are going to get the greens from the latest yield we have harvested.


We offer three kinds of surprise boxes:

Box #1: Tea Herbs

Contains 4 packages of greens chosen out of tarragon, lemon balm, mint, sage, mugwort, thymes or stevia.


Box #2: Salad Greens and Cooking Herbs

Contains 4 packages of greens chosen out of purple or green basil, oregano, chives, garlic chives, za’atar, marjoram, rosemary, bock choy, thymes, lovage, chervil, spinach, dock, flat-leaf and curly-leaf parsley, dill, silk and loose-leaf lettuce, arugula and coriander.


Box #3: A Little Bit of Everything

Contains 4 packages of our produce chosen out of all the varieties of greens and herbs we grow.


Subscription for our surprise boxes  is also available. Depending on the option you choose, they will be waiting for you at the nearest distribution point either weekly or twice a week: just select the days of the week for the boxes to be supplied.

Click here to select a distribution point and to inquire about its working hours.