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