Can I supply a mixed culinary herb basket to hotels and how do I manage the logistics?

Yes, and supplying a mixed culinary herb basket is often the smartest model for a small grower near a city, because no single fresh herb sells in big volume but a chef wants several herbs at once. By growing basil, rosemary, thyme, oregano, parsley and premium mint together, one delivery to a hotel carries multiple items, so your transport and cold-chain cost is spread across the whole basket instead of one low-volume herb. This makes the daily logistics actually viable. To manage it: stagger your plantings so every herb is available continuously, harvest early morning, cool the herbs fast, pack each herb in labelled portions the kitchen wants (often small packs), and deliver same-day in cold boxes. Agree with each buyer a standing weekly order and grade so you are not guessing demand. Perishability is the enemy, so only grow what your confirmed buyers will take, and keep the perennials (rosemary, thyme, oregano) as the low-maintenance backbone with the fast perishables (basil, mint, parsley) topped up around them. Get the price list, packing spec and payment terms in writing per buyer. The basket model turns several unviable niche herbs into one workable delivery business.