Michigan Fine Herbs

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Michigan Fine Herbs

Michigan Fine Herbs, located in rural Shelbyville, Michigan, is a premier grower, packer and shipper of certified organic culinary herbs. Centrally located to quickly access markets throughout the Midwest, our customers receive the freshest herbs with the longest shelf life possible. Serving retail and wholesale accounts, our entire delivery fleet is refrigerated so the cold chain is maintained to our customer’s place of business or distribution center.

In the fall of 2008 Michigan Fine Herbs partnered with Tuinstra Greenhouse, family-owned and operated by the Tuinstra family for over two generations. Vince Tuinstra, current owner and grower, has over 30 years of bedding plant experience, and is incorporating his knowledge to the growing and cultivation of organic culinary herbs. Our farm has 40 acres of land and over two acres of climate controlled growing area, including a hydroponic section that produces Living Basil and a variety of lettuces. Our out-of-season herb supply will be augmented from carefully selected sources from the U.S. and Mexico throughout the year.

In September 2010, Michigan Fine Herbs moved into a larger state of the art packing facility that will ensure best practices and major growth potential well into the future. We’re proud that our constantly expanding operation will provide additional job opportunities for this region.

Michigan Fine Herbs is proud to be partnered with HerbCo, the Pacific Northwest’s oldest and largest certified organic culinary herb farm. Founded in 1991, HerbCo currently farms 200 acres of certified organic land in Duvall, WA, and currently serves over 900 grocery stores in 9 Western states.

This partnership endows Michigan Fine Herbs with an additional high quality supply of herbs, greater buying power, and additional resources to benefit our customers.

A variety of plants being grown in one of our larger greenhouses.

Pots of marjoram being grown at Michigan Fine Herbs.

A look at some thyme and a wide shot showing a number of different herbs being grown at our Michigan facility.

Food Safety

GAP, GMP, HACCP. You may have heard of these acronyms that are becoming increasingly important in our quest for better food safety. But what do these terms mean?

GAP, or Good Agricultural Practices, 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.

GMP, or Good Manufacturing Practices, is the cornerstone of food quality and safety. GMP includes a food safety plan that incorporates water, product and facility testing.

HACCP, or Hazard Analysis Critical Control Point, is a systematic seven step process that identifies “Critical Control Points” in the production process—and seeks to eliminate the risk posed at those points.

HerbCo implements all three processes - GMP, GAP and HACCP - in its day to day operations.