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#1
02-12-2000, 05:30 PM
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 Using Fresh Herbs I'm a student conducting research in the use of fresh cut herbs. It seems as though most 'fresh herbs' have been stored in a distribution center for many days before reaching the chefs. Has anyone eles experienced this difficulty? I'm located in New Hampshire, and there doesn't seem to be many local growers. Other questions I have; What fresh herbs are used the most? What has your experience been with distributors of fresh produce? Problems or benefits?  |
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#2
02-13-2000, 12:16 AM
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 Read my reply under the inside scoop. |
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#3
02-13-2000, 03:58 PM
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 I am soooo lucky! I work on Long Island and we have many local growers so we get herbs within hours of being picked! I have always worked at boutique restaurants that demand such quality. It is a joy to work with great stuff. |
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