Who Are We - Fresh Rush Foods

  Before we start first find out which Herb are u working with? Soft Herbs or Woddy Herbs? Soft herbs are generally categorized by their flexible, tender green stems with leafy, soft leaves such as parsley, cilantro, basil, and mint. Hard herbs have woody stems with firmer leaves such as sage, rosemary, thyme, and oregano. The two kinds will require different storing methods to best ensure the levels of light, temperature, oxygen, and moisture are balanced to avoid spoilage. Step 1: Washing your herbs will remove dirt and bacteria that will promote even more rapid decay. Simply wash your herbs under cold, running water, and remove all moisture in a salad spinner to ensure your greens are as dry as possible before storing. Step 2: Implement the “wet jar method” by gathering your herbs in a bunch and trimming the ends, as you would a bouquet of flowers. Add water to the jar so that only the ends are in water and NOT the leaves. Seal the Jar, change the water when discoloration starts

  Folks from my generation (born before the 60s) have had the privilege of consuming the food, the way nature intended it to be. 1965 witnessed the green revolution in India, as we really needed to have higher agri production and that led to increased use of fertilizers and other agri techniques including the use of high yielding modified seeds etc. This was of course the need of the hour and the regular famines which were consistent in our country were almost eliminated. Over the years, farm lands kept becoming weaker due to excessive use of these fertilizers and to maintain the yield, more fertilizers were used, thus making the produce unhealthy. Most farmers strayed away from the GAP (Good Agricultural Practices) and used the chemicals which exceeded the prescribed limits. Thus we were introduced to the food which constantly became more and more dangerous and lesser and lesser nutritious as the inputs were increased to achieve desired yield output. We also witnessed increased