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General Produce


Receiving Inspecting:

Good quality fresh herbs should exhibit color consistent with variety, hearty aroma, high leaf-to-stem ratio, and leaves that are firmly attached to stems.

Avoid herbs with brown, black, or bruised leaves, and herbs with limp leaves (except sage) or that are flowering.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 45-50° F/7-10° C
  • 85-95% relative humidity
7 days.

Fresh herb leaves may bruise; handle with care.

Keep fresh herbs away from ethylene-producing items and ripening rooms.

Usage Ideas:

  • Stir chopped basil and pineapple chunks into shrimp salad; serve on toasted lavash.
  • Whisk together minced shallots, Dijon mustard, extra virgin olive oil, basil, orange juice, and rice wine vinegar; serve vinaigrette with salads or fish.

Other Varieties