[Market-farming] Basil
Andy Fellenz
fellenz at fltg.net
Tue Jul 21 09:10:02 EDT 2009
Hi,
We have never had any luck storing it for any length of time, instead we
would just cut what we could sell in a day or two. For farmers markets
and on our roadside stand after cutting it we would place the stems in
water. Doing this it usually looked OK for a day or two.
I also did this for someone who was reselling to restaurants. I would
make up herb buckets for him with several varieties of basil, marjoram,
parsley and other longer stemmed herbs and he would sell the bucket to a
higher end restaurant.
Andy
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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