Consider drenching your favorite roast, poultry, fish or ham with a medley of herbs.

Most Popular


Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_mostread/helper.php on line 79

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_mostread/helper.php on line 79

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_mostread/helper.php on line 79

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_mostread/helper.php on line 79

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_mostread/helper.php on line 79

Poll

How often do you cook with fresh herbs?
 

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85

Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_random_image/helper.php on line 85
EthanMilkes.jpg

Statistics


Warning: Creating default object from empty value in /home/herbcon/public_html/modules/mod_stats/helper.php on line 106
Content View Hits : 160307

Who's Online

We have 4 guests online

Welcome to HerbCo International

HerbCo was founded in Duvall, Washington in 1992 by two couples: one, organic farm owners; the other, marketing specialists. When they combined their assets with their love of all things culinary, the result was a first in the Northwest culinary market: the first company to provide local year-round availability of certified organic fresh herbs.

While the farm has since changed ownership, the passion for quality, innovation and customer service is as strong as ever. Today, included among HerbCo’s many firsts are its first use in the United States of an herb container made of corn; the first Northwest herb company to implement a food safety program; the first herb company in the United States to test herb suppliers for organic compliance; the first herb company to be certified as a Salmon-Safe farm; and the first company in the United States to use an in-house staff to visit supermarkets to ensure herb quality and merchandising effectiveness.

Originally farmed on 40 acres of land organically farmed for almost 100 years, the increasing demand for organics led to the purchase of another 160 acre farm in 2006, also organically tended for decades. This land is certified organic by the Washington State Department of Agriculture, and is farmed using GAP, or Good Agricultural Practices. GAP focuses on the four basic components of production: soil, water, hands, and surfaces. By developing guidelines to address potential risks associated with each of these components, both the quality and safety of harvested produce can be enhanced.

In 2004, HerbCo built the first of two hydroponic greenhouses to exclusively grow living basil.  Though we built our second greenhouse in January 2010, increasing volume to 15,000 square feet, incredibly strong demand has prompted the construction of a third greenhouse, now operational (see article in Latest News section).

Generation Farms, the Southwest’s premier culinary herb grower, became part of the HerbCo family in June 2007.  This addition gave both farms access to more product with their differing growing seasons, as well as greater purchasing power and the ability to serve larger customers with facilities in multiple regions.

November 2008 saw the launch of Michigan Fine Herbs, located in Shelbyville, MI.  This facility greatly expanded our national reach and created over 50 new jobs in an economically challenged area. HerbCo made its third acquisition in August 2010 with the purchase of a Denver culinary herb packer and shipper, creating Rocky Mountain Herbs.

Though HerbCo’s reach now extends to over 2700 supermarkets in 20 states (and even Guam!) our focus remains the same: To ensure that our customers have the best possible experience purchasing and cooking with fresh organic herbs.



Food Safety

GAP, GMP, HACCP.  You may have heard of these acronyms that are becoming increasingly important in our quest for better food safety. But what do these terms mean?

GAP, or Good Agricultural Practices, focuses on the four basic components of production: soil, water, hands, and surfaces. By developing guidelines to address potential risks associated with each of these components, both the quality and safety of harvested produce can be enhanced.

GMP, or Good Manufacturing Practices, is the cornerstone of food quality and safety. GMP includes a food safety plan that incorporates water, product and facility testing.

HACCP, or Hazard Analysis Critical Control Point, is a systematic seven step process that identifies “Critical Control Points” in the production process—and seeks to eliminate the risk posed at those points.

HerbCo implements all three processes - GMP, GAP and HACCP - in its day to day operations.