Using Fresh Herbs

I'm a student conducting research in the use of fresh cut herbs. Some questions I have; Are chefs using fresh herbs regularly? If so, what are the most popular? Do you prefer organic? Do you have problems with freshness? What garnishes are the most popular? What has been your experience with your present distributors? Do you have any suggestions for a student of business who wishes to begin her own greenhouse business growing herbs for the restaurant market? Thanks for any input!

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Pepa

I use fresh herbs constantly. Lots of basil, lots of oregano, lots of mint, lots of rosemary, etc...
My biggest problem is the price, suppliers want an arm and a leg for the stuff.

[Jim]

I use fresh herbs as prime components in some dishes. When incorporated properly, fresh herbs add a dimension of flavor to dish that may lack complexity. They, however, have their limitations, as well. Fresh basil, for instance, has a very pronounced flavor that can overpower the subtlies of other ingredients, as well as fall flat if added to a dish too early in the cooking process. Fresh herbs tend to vary in their taste; sometimes the oregano may be peppery or sweet, the rosemary pungent or subtle. Dry herbs tend to maintain consistency but, again, it depends on the application.
Of the most popular, I think fresh basil, thyme, dill, oregano, chives and rosemary are probably tops.
The organic factor is, for me, directly related to the price/quality factor. Generally, the best herbs I purchase in this area are organic, however, priced accordingly; sometimes double than if they were to come from the 'grocery' produce purveyor. They are also the most attractive for plate presentation as well as flavorful.
Hope this helps your research.

I use fresh herbs in all my cooking. I think that the most used ones would be: thyme, rosemary, sage, mint, basil, oregano, and parsley. The organic thing isn't that big of a deal to me. I would rather have fresh herbs that are not rotting than anything grownm organic, although I don't think herbs atract bugs and pests like produce. To get into the herbs business I would say that you would have to produce a high quality product at a good price. Go to the differnt restaurants and hotels and tell the chefs that you are going to start this business and see if they would buy from you. Just remember to have product ready everyday. Other than that grow what you like and what your client needs, have fun!

Thanks for the input.

Andrew, as far as the arm and a leg price..what do you consider an arm and a leg? Do you buy from a local grower?

It sounds like quality and great service is the way to go. That's my goal!