Late 1980s

Two Australian brothers—and food scientists—frustrated by the short life of culinary herbs, develop the 'Eva Fresh' technology. This innovation extends the shelf life of fresh herbs without heat treatment or acidification, preserving flavor. The technology is later acquired by fruit juice manufacturer Berri.

Early 1990s

Jane Parker, a herb and spice expert, begins working with farmers in Biloela, Central Queensland, to trial new crops through a Department of Primary Industries (DPI) initiative. Culinary herb farming begins to take root.

Late 1990s

In 1998, Berri and Biloela farmers join forces—planting the first seed (cilantro) on March 1. The Tropico juice facility in Palmwoods, Queensland, is selected as a pilot herb prep facility due to its proximity to farms.

Later that year, Gourmet Garden launches in Australia with 10 Cold Blended Pastes.

1999–2014

• 1999: Exporting begins in the UK.
• 2002: Launch into the US market.
• 2004: Launch into Canada.
• 2005: Becomes a signatory of the National Packaging Covenant.
• 2006: Launch into Asia. New facility construction begins.
• 2007: New facility opens. US entity registered. Organic practices adopted.
• 2008: Launch into industrial channels.
• 2009: Launch into foodservice. USDA NOP organic certification achieved.
• 2010: Launch of cuisine-based seasonings.
• 2011: Begins consumer behavior research on herbs and cooking trends.
• 2014: Lightly Dried herbs launch in Australia and select North American markets.