Storage
Store basil and oregano at 50-55°F and preferably in conditions of high humidity.
Store all other fresh herbs and flowers at 36-40°F.
The shelf life of fresh herbs varies depending on where the product is grown, the temperatures that the plants endured during their growing phases, and cold chain management. Optimal growing conditions will create a shelf life of 7-10 days after harvest if post-harvest handling is done properly.
Do not expose fresh herbs to air for prolonged periods of time. In order to reduce dehydration, keep herbs in their original packaging until you are ready to use them.
Handling
Proper cold chain management is crucial for maximum quality and shelf life.
Avoid handling herbs as much as possible and specifically basil, oregano, and marjoram because these herbs are very touch sensitive.
Do not wash herbs until just before consuming because water and washing can severely affect the ability of the herb to remain in good quality.
Do not store herbs in the same cooler or area with ethylene produce such as bananas, tomatoes, avocadoes, or any other ripening fruits.
Do not store herbs in coolers where water is sprayed directly on the product.
Troubleshooting Quality
Black spots indicate excessive handling, temperatures that are too cold, or excessive exposure to ethylene.
Decay, slime and or yellowing indicate that the temperature is too warm and/or the herb is too old.
Limpness indicates overexposure to air or high heat.
Excessive condensation indicates that the herb was not pre-cooled properly or that it experienced a massive temperature flux after its harvest.