Hydroponic Herb ProductionHydroponic Herb Production
Herb Types for Fresh-cut SalesHerb Types for Fresh-cut Sales
• Mint Family (Labiatae or Mint Family (Labiatae or Lamiaceae)Lamiaceae)
– Peppermint, spearmint, Peppermint, spearmint, sage, oregano, sage, oregano, marjoram, rosemary, marjoram, rosemary, basil, savory, lemon balm basil, savory, lemon balm and various types of and various types of thymethyme
• Parsely Family (Umbelliferae Parsely Family (Umbelliferae or Apiaceae)or Apiaceae)
– Cilantro, dill, chervil and Cilantro, dill, chervil and fennelfennel
• Onion Family (Allium)Onion Family (Allium)
– Chives and garlic chivesChives and garlic chives
• Lesser known herbs includeLesser known herbs include
– LemongrassLemongrass
– Kaffir limeKaffir lime
– FennelFennel
– French sorrelFrench sorrel
• Basil is produced in the Basil is produced in the largest quantities worldwidelargest quantities worldwide
Production PlanningProduction Planning
• Growers need to grow what Growers need to grow what the market demandsthe market demands
• Greenhouse production Greenhouse production systems allow different systems allow different climatic conditions to match climatic conditions to match the wide range of herb typesthe wide range of herb types
• Warmer season herbs can Warmer season herbs can be grouped togetherbe grouped together
– Oregano, marjoram, Oregano, marjoram, basil, cilantro, rosemarybasil, cilantro, rosemary
• Cooler season herbs can be Cooler season herbs can be maintained under cooler maintained under cooler tempstemps
– Mint, dill, chivesMint, dill, chives
• Use of multi-tiered systems Use of multi-tiered systems are common and allow are common and allow maximum use of maximum use of greenhouse spacegreenhouse space
– Herbs with light shade Herbs with light shade can be grown on bottomcan be grown on bottom
– Herbs needing high light Herbs needing high light can be grown on top can be grown on top
• In warmer climates, nutrient In warmer climates, nutrient solutions may need to be solutions may need to be cooledcooled
– To prevent bolting or To prevent bolting or premature flower stalk premature flower stalk formationformation
• Quality of foliage, Quality of foliage, flavor, aroma and flavor, aroma and shelf life is reduced shelf life is reduced
• Cilantro, basil, parsleyCilantro, basil, parsley
• In cooler climates, nutrient In cooler climates, nutrient solutions may need to be solutions may need to be warmed to keep root zones warmed to keep root zones warmwarm
Seed-Grown Herbs – Heated GreenhouseSeed-Grown Herbs – Heated GreenhouseTime from Time from
sowing to first sowing to first harvest – Days harvest – Days
(avg)(avg)
RegenerationRegenerationtime between time between
harvests – harvests – Days (avg)Days (avg)
BasilBasil 85-9585-95 14-1814-18
ChivesChives 110-120110-120 16-2016-20
CilantroCilantro 50-6050-60 14-1614-16
OreganoOregano 100-120100-120 21-2421-24
Parsley Parsley (Italian)(Italian)
50-7050-70 10-1410-14
Sweet Sweet MarjoramMarjoram
125-135125-135 18-2118-21
DillDill 45-5045-50 14-1814-18
SageSage 90-10090-100 10-1410-14
ThymeThyme 90-10090-100 20-2520-25
Cutting Grown Crops – Heated GreenhouseCutting Grown Crops – Heated GreenhouseTime from Time from
root formation root formation to first to first
harvest – Days harvest – Days (avg)(avg)
RegenerationRegenerationtime – time –
Days (avg)Days (avg)
Lemon BalmLemon Balm 75-8575-85 18-2118-21
MintMint 70-7570-75 10-1410-14
OreganoOregano 80-8580-85 18-2118-21
RosemaryRosemary 130-140130-140 25-3525-35
SageSage 75-8575-85 10-1410-14
TarragonTarragon 180-269180-269 25-3525-35
ThymeThyme 85-9585-95 20-2520-25
Record KeepingRecord Keeping• Important to take records of Important to take records of
how long a particular herb how long a particular herb crop takescrop takes
– From germination to From germination to harvestharvest
– From first harvest to From first harvest to regenerationregeneration
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