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Local Foods: Whole Fresh Vegetables and Herbs

Updated August 28, 2019
Professional headshot of Rhoda Burrows

Rhoda Burrows

Professor & SDSU Extension Horticulture Specialist

This article was written collaboratively by Sierra Blachford, Rhoda Burrows, and Chris Zdorovtsov (former SDSU Extension Community Vitality Field Specialist).


Fresh, whole raw fruits and vegetables grown in South Dakota can currently be sold without a food service license from the South Dakota Department of Health. However, once a raw fruit or vegetable has been processed (cut, cooked, canned, etc.) South Dakota law requires that certain regulations must be followed. The regulations that must be followed are based on the venue the food processor desires to market their product. If fresh cut fruits and vegetables are to be sold at the farmers market, they must be prepared in a kitchen licensed and inspected by the SD Department of Health. If providing samples of fresh fruits and vegetables, a licensed kitchen is not required. However safe food handling practices must be followed.


Production Information






Pesticide Information





  • Pesticide Registration Search: Follow this link to find out if a specific pesticide product is registered for use in South Dakota.
  • Sensitive Site Registry: If needed, growers can register their site as a sensitive area. This service makes commercial applicators aware of the location to help protect against drift issues in a sensitive area.
  • Complaints: Submit a complaint regarding illegal use of chemical.

Post Harvest Information




  • Harvesting and Drying Herbs: A University of Illinois informational site with an herb directory and preservation information.
  • Postharvest Handling: This site from NC State provides multiple links on postharvest equipment, handling, cooling, quality, testing, storage and transportation. Another excellent resource for those who grow and sell produce.




  • Vegetables: The United States Department of Agriculture (USDA) provides grade standards to create a uniform language describing quality and condition of produce. This is often necessary when dealing with wholesale contracts. Documents included describe the standards of grading for each vegetable.

Food Safety









  • Pricing Yourself Out of the Market?: Consider these average retail vegetable costs from the US Department of Agriculture Economic Research Service. They estimated average prices for 153 commonly consumed fresh and processed fruits and vegetables.







  • South Dakota Farmers Market LISTSERV To join the email Rhoda Burrows.