Parsley & herbs can be kept fresh for many weeks in bunch

   form packaged in PEAKfresh bags that are sealed. Most herbs

   that have been properly pre-cooled following harvest can be

   stored successfully in individualPEAKfresh bags that are sealed.

   Parsley in particular, enjoys equal volumes of oxygen and

   carbon dioxide (around 10% and thrives in an atmosphere of

   high humidity.)

   Recommended Post Harvest Temperatures
   Between 0º and 5ºC (32º and 42ºF) and 90-95% humidity.
 
   Packaging Method:
   We recommend that bunches of herbs be packed separately

   into individual PEAKfresh bags that are sealed. For commercial

   packs of 10 or more bunches, the bunches should be packed

   lightly in a PEAKfresh carton liner that is not sealed. Freshly

   harvested herbs should be washed and then placed on wire

   racks, or similar racking, in a cool room, preferably overnight to

   remove surface moisture before packing into PEAKfresh.

   Herbs for retail sale should be packed in Duo bags.
 
   Storage Temperatures:
   0ºC to 5ºC (32º to 42ºF) and 90-95% humidity
   To avoid heat stress, it is important to adequately pre-cool fresh

   cut herbs before packing into PEAKfresh bags and avoid

   breaking the cooling chain during storage and or shipping.
 
   Important Please Read:
   All recommendations for the use of PEAKfresh products are

   given in good faith and based on proven field experience.

   Packaging method storage temperatures and humidity levels,

   transit and destination conditions are factors likely to affect the

   performance of PEAKfresh products and no liability for indirect

   or consequential damage can be accepted. We recommend

   that PEAKfresh products be trialed under local conditions

   before introduction to large scale commercial applications.