Medley, Poultry Selection Information | Nutritional Information | Tips & Trivia
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A great herb mix for any poultry dish.
In general, herbs should be fresh looking, crisp and brightly-colored.
Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.
Herbs will not ripen further after harvest.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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Locally Grown Is Complex
Friday, October 11, 2013