At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.

How to Plant an Indoor Herb Garden

April 2017

How to Plant an Indoor Herb Garden

HERE ARE SOME tips FOR CREATING  a beautiful, bountiful garden.


What to Plant

Herbs are made to be eaten. Choose the plants you like to use in your favorite recipes, but why not add an herb you’ve always wanted to try?

  • Basil, rosemary, parsley and thyme are great go-to herbs for every occasion
  • Why not try something fun, such as dill, tarragon or chervil?
  • Plant herbs together that need the same conditions—basil and tarragon need more water than rosemary and sage
  • Don’t forget flowers—many flowers, such as pansies and marigolds, are edible and actually act as natural pest repellants
  • Herb seedling plants are easy to find and ready to go, great for the beginner and those who want an instant garden
  • Seed planting is less expensive and offers more of a variety of plants, but seeds need a little more care to get started and will take a little longer to mature


Many herbs used for cooking come from the sunny Mediterranean, so sunlight is essential. Here are some things to consider.

  • Pick a spot where the herbs can get at least 6–8 hours of sunlight per day
  • A south-facing window is the best spot for maximum sunlight
  • If your herbs are growing long, spindly stems and very few leaves, your plant is not getting enough light


How you plant is as important as what you plant. Here’s what to use.

  • Indoor container gardens thrive best in potting mix instead of soil—potting mix is made of organic peat or compost and made to give indoor plants the nutrients and drainage they need
  • The growing medium should always be light and crumbly, not sticky
  • Crush some eggshells and add them to soil as a natural fertilizer


Overwatering is the biggest mistake people make when growing indoor herbs, so here are a few tips.

  • Let the herbs dry out almost completely before watering them again
  • Stick your finger in the dirt into the root system to check for dampness
  • If you can, place the herbs in the sink to give them a good soaking and water them where the stem meets the dirt, not the leaves, then let them drain well and place them in their sunny home
  • Yellow leaves are a sign of too much water, and brown leaves are a sign of not enough

How to Harvest

Harvest your herbs often to encourage growth.

  • Never harvest more than a third of your plant to keep it growing
  • Discourage the blooming of herb flowers, which change the taste of your herbs, and snip them with scissors as they appear
  • Harvest the oldest stems first with scissors to encourage new growth
  • Fertilize your herbs more often if you are snipping leaves regularly

How to Use

Here are a few ways to use your new herb garden.

  • Oregano: It needs a lot of light and is terrific in spaghetti sauce, on pizza, and on chicken with lemon, such as Lemon Oregano Chicken Kebabs

Interesting Fact: We put oregano in our chickens’ water and thyme in their all-vegetarian feed to support their immune system so we don’t have to add antibiotics to their diet.



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Our hours of operation are from 9.00 AM to 6:30 pm EST, Monday - Friday.

Please contact us or text us at 1.800.4Perdue (1.800.473.7383).

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