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Hydroponic Herb Production
Herb Types for Fresh-cut Sales• Mint Family (Labiatae or  Lamiaceae)   – Peppermint, spearmint,     sage, oregano,     mar...
• Lesser known herbs include   – Lemongrass   – Kaffir lime   – Fennel   – French sorrel• Basil is produced in the  larges...
Production Planning• Growers need to grow what       • Use of multi-tiered systems  the market demands                are ...
• In warmer climates, nutrient  solutions may need to be  cooled   – To prevent bolting or      premature flower stalk    ...
Seed-Grown Herbs – Heated Greenhouse                 Time from       Regeneration               sowing to first   time bet...
Cutting Grown Crops – Heated Greenhouse               Time from      Regeneration             root formation      time –  ...
Record Keeping• Important to take records of  how long a particular herb  crop takes   – From germination to     harvest  ...
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Hydroponic herb production 09

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Hydroponic herb production 09

  1. 1. Hydroponic Herb Production
  2. 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. 3. • Lesser known herbs include – Lemongrass – Kaffir lime – Fennel – French sorrel• Basil is produced in the largest quantities worldwide
  4. 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. 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. 6. Seed-Grown Herbs – Heated Greenhouse Time from Regeneration sowing to first time between harvest – Days harvests – (avg) Days (avg)Basil 85-95 14-18Chives 110-120 16-20Cilantro 50-60 14-16Oregano 100-120 21-24Parsley 50-70 10-14 (Italian)Sweet 125-135 18-21 MarjoramDill 45-50 14-18Sage 90-100 10-14Thyme 90-100 20-25
  7. 7. Cutting Grown Crops – Heated Greenhouse Time from Regeneration root formation time – to first Days (avg) harvest – Days (avg)Lemon Balm 75-85 18-21Mint 70-75 10-14Oregano 80-85 18-21Rosemary 130-140 25-35Sage 75-85 10-14Tarragon 180-269 25-35Thyme 85-95 20-25
  8. 8. Record Keeping• Important to take records of how long a particular herb crop takes – From germination to harvest – From first harvest to regeneration

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