HerbCo Hints

Fresh Bay Leaves

Enjoy the fresh flavor of bay leaves and save money by buying them in the produce department.  Allow your bay leaves to air dry; don’t place in jar or they’ll mold.

HerbCo Washington

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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 remains 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 herb 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.

Fields being prepared for planting
Rows of basil
Newly planted Sage
HerbCo grows two types of sage, covering about three acres: common sage, and ‘Biergarten’ sage, shown here.
Laying plastic in a field.