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Herbs are bought by line and form: fresh leafy herbs like mint, parsley, dill and coriander; the chilling-sensitive specialty that is fresh basil; and a wide range of dried herbs — basil, marjoram, mint and more — for the food industry. Egypt grows and processes them all. This guide breaks down the main Egyptian herb lines and how to match them to your buyers.
Quick answer: Egypt’s main fresh herbs are mint, parsley, dill, coriander, chives and rocket (kept cold) and basil (chilling-sensitive, kept warmer). Aromatic herbs — marjoram, thyme, sage, rosemary, oregano — are grown fresh and, importantly, as major dried lines. Quality is judged on colour, aroma and cleanliness. HS codes vary by herb (fresh culinary commonly 0709.99; aromatic mint/basil 1211.90; dried 1211.90 / 0712).
Table of Contents
Egyptian herb lines at a glance
| Herb | Fresh handling | Also dried? |
|---|---|---|
| Mint | Cold (~0–2°C) | Yes — major |
| Basil | Warm (~10–12°C) — chilling-sensitive | Yes — major |
| Parsley (flat & curled) | Cold (~0–2°C) | Yes |
| Dill | Cold (~0–2°C) | Yes |
| Coriander | Cold (~0–2°C) | Yes (& seed) |
| Rocket & chives | Cold (~0–2°C) | Mostly fresh |
| Marjoram, thyme, sage, rosemary, oregano | Cold fresh | Yes — major dried lines |
Fresh leafy herbs
Mint, parsley, dill, coriander, chives and rocket are the core fresh leafy herbs, prized for bright colour and strong aroma. They are highly perishable, kept cold (~0–2°C) and high-humidity, and airfreighted. Parsley comes in flat-leaf and curled forms.
Basil: the chilling-sensitive exception
Basil is the key exception: unlike other fresh herbs, it is chilling-sensitive and blackens if stored cold, so it is held warmer (about 10–12°C). This single difference makes basil the trickiest fresh herb to handle — and a clear test of a supplier’s expertise.
Aromatic and dried herbs
Aromatic herbs — marjoram, thyme, sage, rosemary, oregano — and the leafy herbs above are also produced as dried lines, where Egypt is a global leader. Dried herbs are graded by colour, aroma, leaf/stem ratio and cut size, and held to strict microbiological standards for the food industry.
Choosing the right herb and form
For fresh retail and foodservice, specify the leafy herb and bunch/pack — remembering basil needs warm handling. For manufacturing, choose dried herbs by cut size and micro spec. A good supplier handles each line correctly and certifies to your standard.
Frequently asked questions
What are Egypt’s main fresh herbs?
Mint, parsley, dill, coriander, chives, rocket and basil.
Why is basil handled differently?
Basil is chilling-sensitive and blackens if stored cold, so it is kept warmer (~10-12 degrees C) than other herbs.
Does Egypt export dried herbs?
Yes – it is a global leader in dried basil, marjoram, mint and other dried herbs.
How are dried herbs graded?
By colour, aroma, leaf/stem ratio, cut/sieve size and microbiological cleanliness.
What HS codes apply?
They vary: fresh culinary herbs commonly 0709.99; aromatic mint/basil 1211.90; dried 1211.90 / 0712.
How to cite this page
PEI Trade. “Egyptian Herb Types: Mint, Basil, Parsley & More.” peitrade.com, 2026. https://peitrade.com/egyptian-herbs-varieties/
Sources
- Egyptian Ministry of Agriculture; industry references — fresh and dried herb lines.
- Post-harvest references — cold storage of leafy herbs and the chilling sensitivity of basil.
This page is part of our Egyptian Herbs Export Guide hub.
Source the right Egyptian herbs with PEI Trade. Fresh mint, parsley, dill, coriander, basil and aromatic herbs, plus a full dried-herb range, handled correctly line by line. Contact: sales@peitrade.com · WhatsApp +20 109 911 1918 · www.peitrade.com