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  • From: Leigh Mae Friedline <darlinghillcommunityfarm AT myfairpoint.net>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Basil
  • Date: Tue, 21 Jul 2009 10:09:22 -0400

I pinch stem ends (2-3 short nodes) when I harvest basil.  I always harvest when the plant is completely dry and pick directly into a large plastic bag to conserve humidity.  I prepare a sink of tepid (think dissolving bread yeast), never cool or cold, water and wash the basil thoroughly and quickly in this water.  I don't let the basil soak too long.  I then dry the basil in a spinner and bag in amounts no larger than 0.5lbs., always keeping the bags closed and storing them at room temp. out of direct sunlight.  Larger weight bags have less of a shelf life than low weight bags.  If the humidity is high, spinning will not completely dry the leaves to the degree that I want so sometimes I put a piece of a paper towel on the inside of the bag so it is not seen from its presentation side.

I am able to have saleable basil for 7-10 days after harvest.  This method also makes a product that pesto makers do not have to de-stem, because the stem length is usually under 0.5" and is very tender: ready to process.

Leigh Mae
Darling Hill Community Farm
Southern NH, Zone 6

(please note that the sender's address is now darlinghillcommunityfarm AT myfairpoint.net)

On Jul 21, 2009, at 9:10 AM, Andy Fellenz wrote:

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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