Spearmint

This hardy perennial plant has pointed, slightly crinkled leaves that are a lighter shade of green than peppermint. The whole plant has a sweet characteristic smell.

Storage
» Store in the coldest area of the walk-in cooler. Kitchen heat will cause spearmint to yellow and wilt and lose its flavor.
» Store in the original container to protect. Do not stack heavy objects on top of cases to limit the potential of crushing.
» Keep away from drafts from the cooler fan. Exposed spearmint is highly susceptible to dehydration.
» Spearmint is moderately susceptible to ethylene damage. Store away from ethylene producing fruits where possible. Ethylene damage will appear as yellowing and accelerated decay.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Spearmint has a shelf life of 2-3 days. Plan to rotate frequently and purchase for needs.
» Shelf life can be extended by cutting the stems and placing in a covered container with about an inch of warm water.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Limit the time the product is out of refrigeration, do not allow unused product to reach room temperature.

Preparation
» Take care to use the leaves and not the thick stems
» Spearmint is field-packed and should receive a quick cold water rinse prior to prep.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.