Culinary Herbs
Culinary herbs can be used fresh or dried for flavoring and while usually their taste comes from leaves, some species also use the flowers, fruits and roots. Small-scale markets for direct to consumers, as well as wholesale to restaurants are possible for popular herbs. Growers should be encouraged to talk directly with KY chefs to see what would be of most use for them and at what rate.
Key Requirements
| Land | Low |
| Labor | High |
| Capital | Medium |
Take the HortBizQuiz to see how much Land, Labor, and Capital you have for your operation.
Markets
- Direct to Consumer
- Farmer's Market
- On-Farm Stands
- CSA
- Restaurants
- Local Grocery
Pests & Disease
Limited pesticides available for field and greenhouse herb production. Following good cultural practices, such as proper crop rotations and sanitization, is essential in minimizing losses due to pest problems.
Highly variable dependent on herb type (annual vs perennial) and system (greenhouse, field grown etc.)
Costs and returns are presented as estimates. They will vary based on your farm and markets.
Challenges
- Drying herbs is considered food processing. Growers should consult with the KDA on current regulations selling dried products.
- Growers might spend more time marketing their product than actually producing it.
Opportunities
- Growing the plants in “environmentally friendly” bio-containers can be a desirable addition for consumers to easily transplant into their own gardens.
- Seeds can be directly sown into raised beds and thinned to a proper spacing, or the grower can choose to use transplants.