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  • From: Andy Fellenz <fellenz AT fltg.net>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Basil
  • Date: Tue, 21 Jul 2009 09:10:02 -0400

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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