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market-farming - Re: [Market-farming] Basil

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  • From: Road's End Farm <organic87 AT frontiernet.net>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Basil
  • Date: Tue, 21 Jul 2009 09:07:39 -0400

Do not refrigerate basil. It needs to be over 50ยบ.

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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