[Market-farming] Basil
Road's End Farm
organic87 at frontiernet.net
Tue Jul 21 09:07:39 EDT 2009
Do not refrigerate basil. It needs to be over 50º.
We make bunches and stand them in a little bit of water -- you don't
want the leaves wet, just the bottoms of the stems.
-- Rivka; Finger Lakes NY, Zone 5 mostly
Fresh-market organic produce, small scale
On Jul 21, 2009, at 5:44 AM, Tom at Limerock wrote:
> Hi.
>
> We are growing basil for our on-farm market and having trouble with it
> holding up.
>
> How do y'all store and package basil without it getting dark
> green/brown
> (from too cold of temps I think) and how do you package it to keep it
> form
> wilting and/or getting slimy?
>
> I have tried it in loose in large bags, and loose in peck boxes, kept
> in the
> walk-in and it gets dark green/brown.
>
> On the counter, it is tightly packed in zip bags which are left
> partially
> open to breathe and it creates moisture.
>
> Any and all thoughts will be greatly appreciated.
>
> Tom
> Limerock Orchards and Roadside Market
> Near Lake Erie
> (needing rain badly)
>
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