2. Herb Types for Fresh-cut Sales
• Mint Family (Labiatae or
Lamiaceae)
– Peppermint, spearmint,
sage, oregano,
marjoram, rosemary,
basil, savory, lemon balm
and various types of
thyme
• Parsely Family (Umbelliferae
or Apiaceae)
– Cilantro, dill, chervil and
fennel
• Onion Family (Allium)
– Chives and garlic chives
3. • Lesser known herbs include
– Lemongrass
– Kaffir lime
– Fennel
– French sorrel
• Basil is produced in the
largest quantities worldwide
4. Production Planning
• Growers need to grow what • Use of multi-tiered systems
the market demands are common and allow
• Greenhouse production maximum use of
systems allow different greenhouse space
climatic conditions to match – Herbs with light shade
the wide range of herb types can be grown on bottom
• Warmer season herbs can – Herbs needing high light
be grouped together can be grown on top
– Oregano, marjoram,
basil, cilantro, rosemary
• Cooler season herbs can be
maintained under cooler
temps
– Mint, dill, chives
5. • In warmer climates, nutrient
solutions may need to be
cooled
– To prevent bolting or
premature flower stalk
formation
• Quality of foliage,
flavor, aroma and
shelf life is reduced
• Cilantro, basil, parsley
• In cooler climates, nutrient
solutions may need to be
warmed to keep root zones
warm
6. Seed-Grown Herbs – Heated Greenhouse
Time from Regeneration
sowing to first time between
harvest – Days harvests –
(avg) Days (avg)
Basil 85-95 14-18
Chives 110-120 16-20
Cilantro 50-60 14-16
Oregano 100-120 21-24
Parsley 50-70 10-14
(Italian)
Sweet 125-135 18-21
Marjoram
Dill 45-50 14-18
Sage 90-100 10-14
Thyme 90-100 20-25
7. Cutting Grown Crops – Heated Greenhouse
Time from Regeneration
root formation time –
to first Days (avg)
harvest – Days
(avg)
Lemon Balm 75-85 18-21
Mint 70-75 10-14
Oregano 80-85 18-21
Rosemary 130-140 25-35
Sage 75-85 10-14
Tarragon 180-269 25-35
Thyme 85-95 20-25
8. Record Keeping
• Important to take records of
how long a particular herb
crop takes
– From germination to
harvest
– From first harvest to
regeneration
