A Note on Fresh Herbs
May-15-2015

Last week took a look at all things spices and how, especially led by younger palates, this category is growing.

Typically herbs & spices are lumped together; although these days many produce departments have built out sections of fresh herbs that can rival any garden. To maximize this subcategory's potential, it is critical to educate your shoppers about the differences between those jarred spices (that may be sitting on your shelf for six months or more) and the fresh herbs in the produce department.

The addition of herbs to foods is a fantastic way to add both flavor and nutrition. Herbs come from the leaves of plants and have been used for centuries in both cooking and as medicines.

When preparing meals, the question of whether herbs are the most flavorful when they are fresh or dry, is largely a matter of personal taste, but is definitely debated in countless kitchens (both home and professional!) across the world.

You need to tell your shoppers how to shop, store, and what to look for in fresh herbs:

When they buy fresh herbs, specifically basil, parsley and cilantro, treat them much as you would fresh flowers. First, snip off the bottom of the stems then throw away the damaged leaves. Stems that are soft can be eaten along with the rest of the herb. Put the herb stems down, in a tall glass of water, leaving the top part exposed. Cover the top with plastic and place the glass in the refrigerator. Change the water every other day or so. When they are ready to use the herbs, rinse them again, pat dry, and they are ready to use!

Little snippets of information about herbs along the shopping trip can help build sales and reinforce that your store is THE place to shop.

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Posted by Ken at 12:00 AM - Link to this entry  |  Share this entry  |  Print