1 tablespoon chopped fresh herb = 1 teaspoon dried herb
Receiving and Inspecting
Good quality fresh herbs should exhibit color consistent with variety, hearty aroma, high leaf-to-stem ratio, and leaves that are firmly attached to stems.
Avoid herbs with brown, black, or bruised leaves. Avoid herbs with limp leaves (except sage) or that are flowering.
Storing and Handling
Temperature/humidity recommendations for short-term
storage of seven days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
Copyright & Disclaimer
PMA Fresh Produce Manual
Handling Tips
Fresh herb leaves may bruise; handle with care.
Troubleshooting
Yellowing:
Fresh herbs are sensitive to ethylene; exposure to the gas may accelerate loss of green color, especially if herbs are also stored in a warm area. For best quality, keep fresh herbs away from ethylene-producing fruits and ripening rooms. Maintain storage temperature of 32-36 degrees F/0-2 degrees C.
Darkening (black color) of basil leaves:
This is an indication of chill injury. To prevent chill injury of basil, do not storebelow 45 degrees F/7 degrees C.
Variety/Type Descriptions
Cilantro – Year Round – Also called Chinese parsley or coriander. Leaf shape and color is similar to parsley. Distinctive, pungent flavor. Good for Mexican and Chinese style dishes.
Dill – October - May – Feathery, bright green leaves with a sweet and savory aroma and flavor.
Good for fish, vegetable, and egg dishes.
Parsley – October - May
Curly – Curly parsley has a sweet flavor and crunchy texture and is
most often used as a garnish or chopped and used as an all-purpose seasoning.
Italian – Flat leaves and slightly peppery, more strongly flavored leaves and stems distinguish this from curly parsley. Italian parsley is preferred in cooking.
Common Packaging
Cartons holding 6 or 12 twist-tie bunches
_-, _-, and 1-lb. film bags
1-, 1_-, 2-, 2_-, or 3-dozen counts
Grades
No U.S. grades given. Many suppliers follow specific guidelines for maintaining overall appearance, leaf shape, and color.
Storing Tips
Keep fresh herbs away from ethylene producing fruits and ripening rooms.
Shippers
FONTERA PRODUCE, LTD.
P.O. Box 2019, Edinburg, TX 78540-2019
1321 Frontera Rd., Edinburg, TX 78540-2019
PHONE # - 956-381-5701
FAX # - 956-381-5706
CONTACT - Will Steele, Vice President
WEB SITE - fronteraproduce.com
E-MAIL - will@fronteraproduce.com
J & D PRODUCE, INC.
P.O. Box 1548, Edinburg, TX 78540
7310 N. Expressway 281, Edinburg, TX 78541
PHONE # - 956-380-0353
FAX # - 956-380-0325
CONTACT - James V. Bassetti, President & Sales
WEB SITE - www.littlebearproduce.com
E-MAIL - lrchandler@littlebearproduce.com
PARDI PRODUCE, INC.
P. O. Box 115, Edinburg, TX 78540
610 W. Cano St., Edinburg, TX 78539
PHONE # - 956-383-3818
FAX # - 956-383-6327
CONTACT - Gus DiNovo,
WEB SITE - www.pardiproduce.com
E-MAIL - pardipro@sbcglobal.net
RIO FRESH, INC.
P.O. Box 1619, San Juan, TX 78589
6 Mi. S. Stewart Road, San Juan, TX 78589
PHONE # - 956-787-0023
FAX # - 956-787-0503
CONTACT - Bill Morley, President & Gen. Mgr.
WEB SITE - www.riofresh.com
E-MAIL - larry@riofresh.com
VAL VERDE VEGETABLE CO., INC.
P.O. Box 4448, McAllen, TX 78502
2200 Trophy Dr., McAllen, TX 78504
PHONE # - 956-994-1310
FAX # - 956-994-1312
CONTACT - Frank Schuster, President
WEB SITE - www.valverdevegetable.com
E-MAIL - frank@valverdevegetable.com
