selling fresh herbs

ChicagoDeli37August 7, 2012

Any idea of what a good price would be to

sell fresh herbs in bags like this:

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I'd say about $2 to $3 a bag but it depends. What are grocery store prices? Where are you selling your bags? Are there other people selling fresh herbs?

    Bookmark   August 7, 2012 at 11:16PM
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Are you in Chicago? The city proper or one of the suburbs? Remember it's all about location, location, location. You'd command a higher price in the city because of lack of competition (other sellers and people unable to grow things themselves)

    Bookmark   August 8, 2012 at 12:09PM
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I own a deli in the city. And currently
trying to use our own products here.
Herbs are getting big and I figured we
May as well try and sell them?
Any ideas on how to do this?

    Bookmark   August 8, 2012 at 2:07PM
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tishtoshnm Zone 6/NM

I would look in the grocery stores first to get an idea. Around here, a bunch of parsley is about .80 and often goes on sale for .50 but I have never seen Thai basil in the grocery store so that may go for more.

If it were me, I would prefer not to purchase in a bag like that. At one of our farmer's markets I have seen growers group them in bunches with rubber bands and she has them sitting in a cup of water (like bouquets) to keep them fresher. Good luck in your endeavors.

    Bookmark   August 8, 2012 at 2:09PM
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I would think they would do well. I'd sell them for $2/bag. Try a smaller sandwich bag size, too maybe for $1. I bought a fresh container of potted basil for $2.50. Try selling some potted up! That might be more popular, also more fragrant! Everyone will see it and go, ahhh, smells sooo good! Try potting up your mint, and selling it too!!

    Bookmark   August 8, 2012 at 2:37PM
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I kind of second the thought about NOT using the bags, especially for basil. It can rot pretty fast and also get crushed and browned. I would consider maybe bunches in water, wrapped in a clear celophane sleeve. Acrylic clamshells might be an in-between compromise. Honestly, I don't have a clue about the economics of those, the price might be prohibitive, but they do a great job protecting the contents.

Price wise, I think around $2 is about right, but it's really going to depend on the market. Grocery store herb prices here are all over the board, Meijer sells bulk bunched as cheap as 69 cents for things like cilantro and dill much of the time, on the other extreme, some of the really upscale private markets are charging $3 to $4 for a very small bag or clamshell of herbs.

I think it's really cool that you want to do this, I hope you find a really great marketing method and formula.

    Bookmark   August 8, 2012 at 3:35PM
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Thanks for the advice.
I figured the plastic bag wasn't the best idea.
I have so much of the Basil. Which is not something we use
a lot of at the deli.
Parsley is still small
And the others aren't used much either.
So I figured atleast try and sell some.
Not sure we have the customer that are
Looking to buy herbs.
Its mainly lunch crowd with city workers and offices..
We are actually being featured on Chicago's best in cltv.
this Sunday night. In which they show the
Anyways ill update with pics and info.
Thanks again

Any freezing methods with all these?

    Bookmark   August 8, 2012 at 6:37PM
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For freezing herbs, try putting a small amt of any herb individually in an ice cube tray, fill w/ water and freeze. After the herbs freeze, you could dump them in a plastic bag and then do the process of freezing herbs in ice cubes all over!! You can do this for mint, raspberries, etc. I need to do some freezing of my mint for the winter!

    Bookmark   August 8, 2012 at 9:18PM
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For my money there is nothing much better than a home grown tomato and fresh basil sandwich - or a tomato/cucumber/onion/basil salad. Try those in your deli. I think you are right that a lunch crowd is not going to be taking fresh herbs back to the office.

I have been using tons of basil at home making Thai basil eggplant - yum!

    Bookmark   August 9, 2012 at 7:49AM
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leira(6 MA)

It depends on your office crowd, of course, but I wouldn't necessarily decide they'd never buy fresh herbs until you try. Once a week there's a vendor that comes into my building, selling fresh fruits and vegetables, and on that day, I see bags on the desks of plenty of coworkers. During the Summer, there's a farmer's market a couple of blocks away that does a brisk business.

As for office workers...many of them are busy, and at least some of them are bound to cook when they get home. Assuming I didn't have my own herb garden (which I do), I would be more inclined to cook with fresh herbs if I could acquire reasonable quantities at a reasonable price without having to go out of my way to do it.

You may have already drawn in some of the right sort of clientele if you have a garden for them to come and gawk at.

    Bookmark   August 9, 2012 at 9:39AM
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zzackey(8b GA)

If I was at your place for lunch I would be tempted to buy a bag of your nice looking herbs! We put basil on our pizza. What a great flavor. That and lots of garlic. Do you serve pizzas? I would think little 4 inch pots would sell good for you too. Some of your customers must grow plants. You might need a special license to sell plants,though. You do in Florida and Georgia. Plus your plants need to pass inspection by the agricultural inspector.

    Bookmark   August 9, 2012 at 8:38PM
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nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)

Do you have enough to make pesto? A slab (or swipe? I don't know!) of pesto is very popular here in CA!
You can actually freeze it and rejuvinate it by adding a bit of O Oil and giving it a stir.
I make batches, top it with OO and have some all winter!
HTH Nancy

    Bookmark   August 9, 2012 at 9:04PM
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In Germany and Italy, one can find a tomato, fresh mozzarella (the type that comes packed in water and is very perishable) and basil or basil pesto sandwich, usually with foccaccia. Good hot or cold.

    Bookmark   August 9, 2012 at 11:43PM
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nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)


    Bookmark   August 10, 2012 at 12:05AM
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Thanks for the advice. Im going to work on
freezing some of this. I have so muchh!

    Bookmark   August 11, 2012 at 4:07PM
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susan2010(6 Massachusetts)

I just made a couple of batches of pistou to freeze. 2 cups of packed basil leaves processed with 2 tablespoons of chopped garlic, I teaspoon of kosher or sea salt, and a half cup of good olive oil. Freeze in half or one-third cup portions - top them off with a little extra olive oil to prevent freezer burn. You can use it in soups, sauces, and with fresh vegetables. Freezes great.

    Bookmark   August 12, 2012 at 11:40AM
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