Serious question, should we be trimming our own herbs or buying pre-cut?

I stopped by a farm-to-table place in Asheville last Thursday and watched their prep cook go through a whole case of basil, picking leaves one by one. The chef told me they lose about 20% of their product to wilting because they can't use it fast enough. But then I got home and saw pre-cut herbs at the store, packed in those little clamshells, and wondered if the convenience is worth the quality loss. Has anyone else noticed a difference in flavor or shelf life between the two options?

2 comments

2 Comments

sam_harris6813d agoTop Commenter

Wait, I'm stuck on that 20% wilting number. That's a wild amount of waste for a restaurant that's supposed to be farm-to-table. Seems like they'd be better off buying pre-cut if they can't use whole basil fast enough. I've bought both types and the pre-cut stuff from the store usually lasts maybe 3 days before it gets slimy and gross. Whole herbs I can keep in water on the counter like flowers and they stay fresh for over a week. The flavor difference is real too - pre-cut always tastes a little dull, like it's already oxidized before you even open the package.

reese55113d ago

Wait, what if the wilting is a kitchen workflow issue, not a supply one?