Herb-Grower Shopping Sheet
Choose cut culinary herbs for cooking or live plants for growing. Contact each grower to confirm current availability, order deadline and pickup. Use with the herb-farm buying guide.
Date / needed by: __________________ Herb / variety: __________________
I need: cut herbs / live plants. Planned dishes or growing space: ______________
Focus the table and use the arrow keys to scroll sideways.
| Ask and record | Grower A | Grower B |
|---|---|---|
| Name / contact / pickup location | ________________ | ________________ |
| Culinary identity and variety confirmed | ________________ | ________________ |
| Cut: net grams, stems, harvest/packing date | ________________ | ________________ |
| Plant: pot size, care, harvest directions | ________________ | ________________ |
| Growing practices / certification if relevant | ________________ | ________________ |
| Price / minimum order / pickup time | ________________ | ________________ |
| Condition checked / handling advice | ________________ | ________________ |
Plan a small first order
Cut herbs: add the usable grams needed for each meal. Compare that total with the usable amount after trimming. Example: three meals × 8 g parsley = 24 g; a 40 g bunch yielding 30 g after trimming leaves 6 g. This 75% yield is fictional; measure your own.
Meal quantities: ______ + ______ + ______ = ______ g usable herbs.
Bought ______ g; usable ______ g. Remainder / intended use: ______________
Plants: confirm suitable light, drainage and local planting conditions before purchase. Keep the identity tag and grower’s care instructions.
Chosen grower / reason / follow-up question: _____________________________