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Fresh cut herbs for wholesale markets

publication date: Jan 1, 2014
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Chris BlanchardAt Rock Spring Farm, we stumbled into the culinary herb business over a period of years. What started as a few plants for our own use turned into substantial plantings for a 200-person CSA. Excess capacity bled over into sales to retail stores in small bags with handwritten labels. Success in that venue led us to putting herbs in clamshells with printed labels and UPC codes, helping us to reach a wider market that turned our herb program into a corner of the farm’s success. We learned a lot of important lessons along the way, but among the most important was that to produce herbs for sale in large volume required an entirely different set of techniques and considerations from growing herbs as a small side venture.


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