How to Grow High Profit Fresh Culinary Herbs

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Growing fresh culinary herbs for a high profit involves more than simply planting herbs and selling them. You must do market research to determine what herbs in your area are in demand and whether or not you have the proper environment to grow the in-demand herbs in your area. You also must decide where you want to sell your high-priced, fresh herbs. Most speciality herbs can be successfully marketed at local farmer's markets and to high-end, locally-owned restaurants. In order to demand the highest price for your fresh herbs, you must consistently provide high quality herbs, fresh and hydrated, with no bruising, damaged leaves or insect damage.

Things You'll Need

  • Herb seeds or plants
  • Black plastic
  • Drip irrigation system
  • Small buckets
  • Cold water
  • Start your specialty herb seeds by placing them into planting flats. These seed will eventually become your high-profit culinary herbs, so be sure you pay extra attention to them. Placing your herb seeds into planting flats allows them to germinate and grow a little before being transplanted into your herb garden.

  • Spread black plastic over the soil in your garden where you have decided to grow your specialty herbs. The black plastic has many benefits for you if you intend to receive the highest prices for your herbs. Black plastic will control weeds, keep your soil moist, greatly decrease disease and pests, and keep your growing herbs clean.

  • Cut holes in the black plastic where you want to transplant your starter herb plants. The holes should be no more than two inches larger than your herb plant.

  • Water your specialty herb plants using a drip irrigation system. A drip irrigation system has many advantages for growers of specialty herbs, including giving your plants an even and consistent watering and keeping the foliage on your herb plant clean from mud splatter. In order to command high prices for your herbs, your herbs must be fresh, hydrated, and above all, clean.

  • Harvest your specialty herbs the evening before you intend to deliver or sell them. As soon as you cut your harvested herbs, place them into a bucket of cold water. Keep your specialty herbs in this cold water, in a cool location, overnight, until the herbs are sold or delivered. The cold water and cool location will keep the herbs hydrated and fresh for a longer time than if you were to cut them just before you leave.

Tips & Warnings

  • Find herbs that are needed or popular with the ethnic groups in your area. These herbs will command a higher price, if the herbs are not commonly found.
  • If you are selling your specialty herbs at a farmer's market, print some recipes using the herbs to pass out to customers.
  • Do not keep basil in a cool or cold location because basil leaves will turn brown in temperatures below 60 degrees F.

References

  • Photo Credit tomatoes and herbs isolated on the white background image by Elnur from Fotolia.com
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