Culinary Herbs                                                      Growth and Cultivation, Extraction Process, Applications, Consultants, Company Profiles, Reports, Market                                           Primary Information Services                                                   Home. Ordering Information. Contact

Information @ a Glance

General
  • Culinary herbs are fresh or dried leaves used as a food flavoring. There are literally hundreds of plants that can be grown for this purpose. Some of the more popular commercially grown herbs include basil, cilantro, chives, dill, mint, oregano, parsley, rosemary, sage, and thyme.

  • Herbs should appear fresh and green: no yellowing, decay, insect or mechanical damage. Leaves should be uniform in size. Flavor and aroma should be strong and characteristic of the herb. There are purple forms of basil that should have a rich color. 

Growth And Cultivation

  • Most herbs will grow well with the same sunlight, fertility, soil, growing conditions, and cultural techniques required by vegetables grown in Ohio. Gardeners should pay special attention to drainage and moisture requirements of certain herbs, since many are very sensitive to soil moisture conditions. Sage, rosemary, and thyme require a well-drained, slightly moist soil, whereas parsley, chervil, and mint grow best on soils which retain moisture. Raised beds may provide the necessary moisture and drainage requirements for herbs that require good soil drainage.

Market Outlook

  • Current consumer demand for herbs and herb products is high, as is the interest in natural, organically grown products. In addition, the market for ethnic herbs, such as cilantro, is expanding. Wholesale market channels are often more difficult to access than direct markets. Providing a fresh herb when no one else does is one key to successful marketing.

  • Culinary herb production can result in significant returns to the owner’s land, labor and investment. Profitability, however, will be dependent on product quality and market. For well-managed, small-scale, direct-market herb production, producers could generate returns to land, labor and management in excess of $5,000 per acre. Greenhouse production of herbs,  depending on the crop produced, can potentially generate significantly greater profits but requires significantly more investment. 

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