Herbs
A Small-Scale Agriculture Alternative
USDA Department of Agriculture
Cooperative State Research Service
Office for Small-Scale Agriculture
The term "herbs" has many meanings.
The most accepted one is "plants that are not used solely
as vegetables or ornaments." Herbs are multiple use plants
useful for culinary, cosmetic, industrial, medicinal, landscaping,
decorative, and fragrance purposes.
They include vegetables such as garlic,
flavoring items such as red peppers or mint, decorative flowers
such as roses, various oilseed shrubs, ground-cover plants such
as lemon thyme or perennial chamomile, edible flowers such as
nasturtiums, trees such as the linden or bay, and plants such
as chrysanthemums that may be intercropped and used as an alternative
to pesticides.
Herbal processed products include fresh
and dried flowers; leaves, barks, roots, and seeds-dried, ground,
or dissolved powders; essential oils (as distinguished from petroleum
or synthetic oils); and oleoresins, naturally occurring mixtures
of oil and resin. Some other products are condiments, spices,
or food seasonings; teas; dyes; cosmetic products; and so-called
health foods.
The competition is intense in producing
and marketing herbs, and producers range from giant corporations
to small-scale entrepreneurs and hobbyists. Regardless, there
are opportunities for new herb producers as the market expands.
The world market is extremely volatile,
with prices ranging from less than $1 a pound for some herbs to
more than $100 a pound for others. Political situations in third
world countries (where much of the world production is found)
causes shortages, and prices fluctuate widely. Increasing commercial
herb production in the United States will help maintain some equilibrium
in supplies and the stability of sellers' prices.
Consumer and producer interest in herbs
is increasing. A decade ago it was difficult to find books on
herbs. Today there are dozens of books published on all aspects
of the subject. Increasing consumer interest has created more
competition in herb production by growers.
National and regional herb trade associations
provide information and support to their members. The Herb Growing
and Marketing Network (P.O. Box 245, Silver Spring, PA 17575;
717-393-3295) publishes The Herbal Connection, a bimonthly
trade journal, and The Herbal Green Pages, an annual resource
guide with more than 5,000 herb-related listings; the International
Herb Association (1202 Allanson Rd., Mundelein, IL 60060; 708-949-4372)
holds an annual conference in various parts of the United States,
and the American Herbal Products Association (P.O. Box 2410, Austin,
TX 78768; 512-320-8555) represents manufacturers of herbal health
food and over-the-counter products.
Regional groups are represented by herb
organizations in several States. Often these groups are organized
by the State Departments of Agriculture. States that have existing
support groups are: North Carolina (North Carolina Herb Association,
c/o Jeanine Davis, 2016 Fanning Bridge Rd., Fletcher, NC 28732),
Delaware (DHGMA, c/o Dr. Art Tucker, Delaware State Univ., Dept.
of Ag & Natural Resources, Dover, DE 19901-2275), Pennsylvania
(PHBN, c/o Barb Will, RD 7, Box 1, Somerset, PA 15501), the Ozarks
(OHGMA, c/o Pam Robinson, 3249 5. Erie, Tulsa, OK 74135), Texas
(THGMA, c/o Deborah Cox, Rt. 8, Box 567, Brownsville, TX 87520),
Illinois (IHA, c/o Lowell Lenschow, 1701 Towanda Ave., Bloomington,
IN 61701), Michigan (MHBA, c/o Judy Larison, 135 E. 120th St.,
Grant, Ml 49327), Kentucky (KHGMA, P.O. Box 123, Washington, KY
41096), West Virginia (WVHA, Rt. 1, Box 263-SS, Weston, WV 26452),
Virginia (VHGMA, P.O. Box 1176, Chesterfield, VA 23832), Hawaii
(HHA, P.O. Box 62150, Honolulu, HI 96839), Montana and the surrounding
region (Great Northern Botanicals Association, P.O. Box 362, Helena,
MT 59624).
A number of groups serve specific interests
within the industry: medicinal (American Botanical Council, P.O.
Box 201660, Austin, TX 78720; Northeast Herbal Association, P.O.
Box 146, Marshfield, VT 05658-0146; American Herbalists Guild,
Box 1683, Soquel, CA 95073), and ornamental (Association of Specialty
Cut Flower Growers, MPO 268, Oberlin, OH 44074).
For the small-scale entrepreneur, the best
chance of competing may be in plant sales. With interest in gardening
at an all-time high and no diminishing of interest in sight, gardeners
are searching for a wide variety of herbs for cooking, landscaping,
and alternative health needs. A prospective producer might consider
starting a mail order business. Many home gardeners and others
market herbs that way. Herb plant sales are increasing every year,
and the enterprising grower who combines knowledge and service
along with plant sales is doing well.
Fresh-Cut Herbs
Culinary herbs are well suited to small-scale
production because of unique growing conditions and intensive
labor needs. Production can be on small acreage, marginal land,
and without heavy machinery or with modified equipment. Potential
markets are in selling fresh-cut herbs to restaurants, at local
farmers' markets, and through some specialty grocers. Much about
pricing and marketing fresh-cut herbs can be learned from the
Agricultural Marketing Service (AMS) of the U.S. Department of
Agriculture (USDA).
AMS provides reports on prices and supplies
of "miscellaneous herbs," which are fresh-cut and whose
leaves are usually used for flavoring, such as arugula ("rocket
salad"), basil, chives, cilantro (also known as coriander,
parsley, and Spanish or Chinese parsley), chervil, dill, marjoram,
mint, oregano, rosemary, sage, savory, sorrel, tarragon, thyme,
lemon thyme, and watercress. Also listed as an herb is the confusingly
named anise, which is a close relative of fennel, bulbous fennel,
Florence fennel, or finocchio. Its bulbous lower section is generally
boiled like a vegetable; its leaves are not used for flavoring,
as is the case with anise hyssop, a kind of mint. (A third anise,
sometimes classed as an umbelifera because of its relationship
to dill, angelica, and celery, is Pimpinella anisum, a flavoring
seed producer.) Some herbs used for their roots, such as ginger,
are listed by AMS as oriental vegetables, but the horseradish
(root) is sometimes listed as an herb. Herbs such as garlic, onions,
parsley, and hot peppers also are priced but are listed as plain
vegetables. The weekly National Wholesale Herb Market News Report
is available from the Fruit and Vegetable Market News, Attn: Jacquelline
Davis, Market Reporter for Herbs, USDA-AMS, 230 South Dearborn
St., Rm. 512, Chicago, IL 60804; 312-353-0111. The annual price
for the weekly report is $120, but a monthly update at $10 is
also available. The report covers 18 terminal markets around the
country and provides prices and shipment sizes of 20 or more different
culinary herbs. Most of the commercial fresh-cut herbs in this
country currently come from California, Texas, or Florida. Some
items come from other States, and some are imported at very competitive
prices.
A lack of knowledge of particular herb cultivation
systems, difficulties with correct seed labeling, and lack of
regulations concerning pesticides, herbicides, and fungicides
are major production problems.
Seeds are another concern for herb growers.
Although imported seeds and seeds supplied by bulk suppliers are
the main sources for the industry, there is an urgent need for
the production of high-quality, reliably identified seed sources.
Processed Herbs
Non-food herbs are another potential market.
Outlets include pharmaceutical and industrial uses, the fragrance
industry, and dried herbs/flowers for arrangements and craftwork.
Marketing for the pharmaceutical/industrial segment is specialized,
competitive, and can require a substantial investment. Considerable
specialized knowledge of dehydrating, processing, and extracting,
is often required. and specialized machinery may be needed. Keen
foreign competition exists, as import prices are often low. Because
of the instability of the world market, however, many companies
are looking for reliable U.S. suppliers. Growers must establish
close working relationships with buyers. Information on U.S. trade
and the world situation for many processed products from herbs
and spices may be obtained from circulars sold by USDA's Foreign
Agricultural Service (FAS). For information on subscription prices,
contact FAS, Information Division, Room 5074-S, Washington DC
20250-1000. Telephone 202-720-7115; Fax 202-720-3229. Dr. James
A. (Jim) Duke, a botanist at USDA's Agricultural Research Service
Germplasm Introduction and Evaluation Laboratory, Beltsville,
MD 20705, suggests study of the Chemical Marketing Reporter
(Schnell Publishing Company, 100 Church St., New York, NY
10007) for the latest continuing data on processed herb prices
and dealers. Copies of the annual Oil, Paint and Drug Chemical
Buyers Directory, which lists dealers, is also for sale from
the publisher.
Varietal Selection
Among many challenges in the herb business
is varietal selection. Some seeds do not produce the crop desired.
For example, "oregano" seeds sold by some companies
may not produce plants of culinary use quality. While many kinds
of lavender may be grown from seeds, they will not produce quality
oil. Dr. Duke and Thomas DeBaggio, an herb grower in Arlington,
VA, and author of Growing Herbs, advise that many herbs
should be started from cuttings.
Growing Methods
There is a limited amount of commercial
growing information in print. The quarterly Journal of Herbs,
Spices & Medicinal Plants emphasizes the latest research
in production and quality control. Dr. Lyle F. Craker, a plant
physiologist at the University of Massachusetts, is the editor.
Individual annual subscriptions are $28 per volume ordered from
The Haworth Press, Inc., 10 Alice St., Binghamton, NY 13904-1580
Other sources for information on production, marketing, and manufacturing
are the proceedings from the National Herb Growing and Marketing
Conferences. Copies of the proceedings from 1986-1988 are available
from the Extension Office, Center for New Crops, 1165 Horticulture
Building, Purdue University, West Lafayette, IN 47907. The 1989-1994
proceedings are available from the International Herb Association.
Information on Purdue's International Training Program in Medicinal
and Aromatic Plants is also available.
Although many herbs flourish outdoors, prospective
producers should seriously consider a greenhouse for year-round
production as well as early season propagation. Construction costs
will vary depending on location and equipment. Seeking expert
advice before construction is essential.
Other Information Sources
Other sources of herbal information include
the Alternative Farming Systems Information Center at USDA's National
Agricultural Library (NAL), Room 304, 10301 Baltimore Blvd., Beltsville,
MD 20705-2351 (301-504-6559); the Cooperative Extension Service
office in your county; and your State university horticulture
specialists.
Persons wishing to view more than 100 varieties
of living herbs should visit the USDA's National Arboretum at
3501 New York Avenue NE, Washington D.C. (202-245-2726). Janet
Walker is curator of the Arboretum's National Herb Garden. It
is one of the largest such formal gardens in the world and has
been sponsored by the Herb Society of America's Potomack Unit
since 1965.
There are hundreds of books on herbs, but
most deal with growing herbs on a gardener's level. Selections
that include more detailed material for both the growing and business
aspects are: Growing Herbs by Thomas DeBaggio from Interweave
Press; Herbal Renaissance by Steven Foster from Gibbs-Smith;
Park's Success with Herbs by Gertrude Foster and Rosemary
Louden from Park Seed Company; Growing Your Herb Business by
Bertha Reppert from Storey Communications; Herbs for Sale and
Profits from Your Backyard Herb Garden by Lee Sturdivant
from San Juan Naturals (Box 642S, Friday Harbor, WA 98250). Two
trade journals that deal with commercial enterprises are The
Business of Herbs (Rt. 2, Box 245, Shevlin, MN 56676) and
The Herbal Connection.
By Maureen A. Rogers, P.O. Box 245, Silver
Spring, PA 17575, for USDA's Office for Small-Scale Agriculture
(OSSA), Howard W. "Bud" Kerr, Jr, Program Director,
Ag Box 2244, Washington, DC 20250-2244. Telephone 202-401-1805;
Fax 202-401-1804.
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January 1995
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