Born out of the frustration that cut herbs often go bad in the refrigerator before having the chance to be used, Californian company North Shore Living Herbs came up with the solution to start offering a line of potted herbs and living herbs packed in clamshells (with roots still attached) to help provide a solution to this problem.
"The idea is that we wanted to create a line of living herbs that were as fresh as possible, still living on the shelves, in order to extend the shelf life, reduce waste in the store, and give customers more time to enjoy the product. Our herbs last up to three times longer than fresh cut herbs so people can continue to use them, however, they haven't been designed to be replanted or last indefinitely. We want people to eat them and buy more. We have the slogan, 'We grow it so you don't have to'." shared Micki Dirtzu from LivingHerbs.
The living clamshell line, with a shelf life from 12-14 days, depending on the variety, is more suited for consumers just needing a small quantity, whereas the potted herbs are a great option for those who like having an instant herb garden in their kitchen and would like to snip as they cook.
California desert: an oasis of renewable energy
The company supplies fresh, living herbs nationally with customized logistics strategy by customer.
Micki shared that the owners of the company, Leo and Suzette Overgaag moved out to the desert from the Californian coast as a young couple, to utilise all of the renewable energy resources available. They use geothermal energy, are currently installing brand new solar energy systems to help keep energy prices down and are using the renewable resources available. All products are grown hydroponically and
use an innovative watering process that allows them to use up to 70% less water compared to field grown crops.
'Let food be thy medicine'-Hippocrates
To further promote product awareness, the company sends out a 'Herb of the Month' newsletter which they use to educate consumers about the different health benefits and usage of herbs. For example, they have shared that basil is high in antioxidants, mint aids in digestion and tarragon has been known to help with toothaches. The newsletter also provides inspiration for the various ways that herbs can be used, beyond just eating them. They can be used as a holiday table decoration, to make a beauty mask or even to make your own soap, just to name a few.
"Herbs are one of the most ancient ways to heal the body and there is an under current movement amongst that public that we are seeing come back, with the philosophy of 'food is medicine'. This is something that we find really exciting." said Micki.
"People are using them for so many things, not just for seasoning meat and potatoes, mixologists are making herb-infused cocktails, chefs are making more savory deserts using herbs, there is a lot of experimentation in the culinary world. Personally, I love to use fresh herbs in the place of flowers on my kitchen table for the fresh aroma when you walk in the door!"
