Culinary Herbs Profile
Revised December, 2018.
Overview
Herbs are aromatic, fresh or dried leaves used for food flavoring and aroma purposes. Culinary herbs may be sold as live plants, fresh or in dried form.
Many herbs are perennials while some are annuals. Herbs can grow in a field, in raised beds and in a greenhouse. Production is labor intensive since herbs are planted and harvested by hand. Once herbs are hand picked, they are washed, weighed and packaged. Herbs can also be dried.
Possible marketing outlets include direct marketing through roadside stands and farmers' markets. Herbs may also be sold to restaurants, grocery stores, gift shops and natural food stores. Other value-added herb products may be produced such as herbal teas, butters and sauces.
Source
Culinary Herbs, University of Kentucky.
Links to common herbs
- Anise
- Basil
- Borage
- Caraway
- Chives
- Coriander
- Dill
- Fennel
- Lemon Balm
- Lovage
- Mints: Peppermint, Spearmint, Wild Mint, Corn Mint, Wild Water Mint, Curled Mint, Bergamot Mint, Round-Leaved Mint, Horsemint, America Horsemint.
- Parsley
- Rosemary
- Sage
- Sweet Marjoram
- Summer Savory
- Tarragon
- Thyme
Links to culinary herbs
- New: Enterprise Budget for Herbs, Iowa State University Farm Food and Enterprise Development
- American Herbal Product Association - The national trade association and voice of the herbal products industry.
- Census of Horticultural Specialties (2009), National Agricultural Statistics Service (NASS), USDA, 2010 - The census provides the only comprehensive, detailed data on U.S. floriculture, nursery and specialty crop production at the national and state levels.
- Crop Profile for Basil in New Jersey, 2008.
- Culinary and Aromatic Herbs, North Carolina State University - This links to several how-to herb sites available through this university.
- Culinary Herbs, University of Kentucky, 2006.
- Essential Oils and Culinary Herbs, Purdue University.
- Field Grown Herbs, Centre for Alternative Land Use, Bangor University, U.K., 2006.
- From Garden to Table: Harvesting Herbs for Healthy Eating, North Dakota State University, rev April 2012.
- Healing Spirits Herb Farm and Education Center, Avoca, New York - This herb farm in western New York produces over a ton of dried herbs and a half ton of fresh herbs and ships throughout the United States.
- Healthy Cooking with Fresh Herbs, University of Nebraska - This guide reviews when to pick, wash, store, and freeze herbs.
- Herb Production in Organic Systems, National Sustainable Agriculture Information Service, 2007 - This publication addresses organic production of herbs and harvesting wild herbs.
- The Herb Society of America - This organization educates people on the cultivation of herbs and their uses. The Web site features herbal profiles and guides.
- Herb World Online - This herb growing and marketing network is an informational service for the herb industry.
- International Herb Association - A professional trade association providing educational, service and development opportunities for those involved in herbs.
- Mountain Rose Herbs, Eugene, Oregon – This business offers certified organic bulk, dried herbs and other products..
- Organic Price Report, Rodale Institute - This online tool tracks selected prices from the fruit, vegetable, herbs and grain sectors, comparing organic prices to conventional prices in markets across the country.
