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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)

  • 34-36° F/1-2° C
  • 90-98% relative humidity
7 to 10 days.

Fresh herb leaves may bruise; handle with care.

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

Usage Ideas:

  • Garnish delicate appetizers such as caviar blini, Chinese dumplings, and canapes with snipped chives.
  • Purée chives and Italian parsley with olive oil; mash potatoes with oil and salt; when green color is evenly distributed and potatoes are smooth, serve with lamb or beef.