The diversity of methods in the production of fresh culinary herbs makes a single, universally applicable approach to food safety planning complicated. For the purposes of this document, the term, fresh culinary herbs includes all varieties of basil, chervil, chives, cilantro, culantro, dill, lemon verbena, marjoram, mint, oregano, parsley, rosemary, sage, savory, sorrel, tarragon, and thyme.

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