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General Produce

Savory

Savory
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
Shelf-Life:
7 to 10 days.
Troubleshooting:

Fresh herb leaves may bruise; handle with care.

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

Usage Ideas:

  • Flavor a variety of bean dishes such as chili, feijoada, cassoulet, and Cajun red beans and rice.
  • Combine red and yellow grape tomatoes, pitted olives, green beans, and chopped savory; serve with grilled meats.