[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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>
>   


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