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Growing and Selling Fresh-Cut Herbs

Overview

This definitive guide for those looking to start or expand their own herb business focuses entirely on fresh-cut herbs for the grower who supplies restaurants or supermarkets, vends at farmers markets, or sells from her own retail space. Discussed are the value of a business plan and how to find the right niche for the business. Whether selling to supermarkets, wholesalers, brokers, or caterers, growers will benefit from these business tips. Valuable advice is provided on financing; honoring local zoning laws; ...

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Overview

This definitive guide for those looking to start or expand their own herb business focuses entirely on fresh-cut herbs for the grower who supplies restaurants or supermarkets, vends at farmers markets, or sells from her own retail space. Discussed are the value of a business plan and how to find the right niche for the business. Whether selling to supermarkets, wholesalers, brokers, or caterers, growers will benefit from these business tips. Valuable advice is provided on financing; honoring local zoning laws; creating invoices and packing slips; managing employees; pricing and marketing; maintaining accounts; and increasing business. All aspects of building a greenhouse are addressed, from selecting a prime location and building a structure to the equipment needed to grow, including lights, thermostats, benches, and irrigation systems. Other topics include growing and nurturing plants from germination through harvest; assessing the needs of different herb crops and edible flowers; and harvesting and packaging the finished product. For more information, visit www.freshcutherbs.com

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Product Details

  • ISBN-13: 9781883052362
  • Publisher: Chicago Review Press, Incorporated
  • Publication date: 10/28/2003
  • Edition description: Second Edition, Second edition
  • Edition number: 2
  • Pages: 492
  • Product dimensions: 6.00 (w) x 9.00 (h) x 1.21 (d)

Meet the Author


Sandie Shores is the author of Growing and Selling Fresh-Cut Herbs.  She has been a professional grower of fresh and potted herbs and vegetables for nearly 30 years. She is considered an industry expert in the commercial production and marketing of fresh-cut herbs and potted herbs in volume.  Due to her extensive experience with growing herbs and marketing through wholesale, retail, and farmers’ markets channels she has been a trusted speaker at Universities and grower conferences around the country. Additionally, she teaches home gardeners the pleasures of growing and cooking with fresh herbs. She has recently downsized her business to allow more time for consulting and writing.
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Table of Contents

Dedication v
Acknowledgements vii
Preface ix
Introduction: The Herb's Herb History 1
Part 1 Starting Your Herb Business 9
Chapter 1 Planning Your Business and Market Research 11
Chapter 2 Finding Potential Markets 27
Chapter 3 Managing Business Details 49
Chapter 4 Doing Business 57
Part 2 Building and Maintaining a Greenhouse 75
Chapter 5 Selecting a Greenhouse 77
Chapter 6 Construction Know-how 103
Chapter 7 Interiors 121
Chapter 8 Operations and Maintenance 133
Part 3 Growing and Nurturing Your Plants 151
Chapter 9 Starting Seeds and Plant Propagation 153
Chapter 10 Growing Herbs 185
Chapter 11 Controlling Insect Pests 223
Chapter 12 Controlling Plant Diseases 267
Chapter 13 Harvesting, Handling & Packaging 285
Part 4 Successfully Growing More Than 20 Herbs and Flowers 309
Chapter 14 Arugula 311
Chapter 15 Basil 317
Chapter 16 Chives 325
Chapter 17 Cilantro 335
Chapter 18 Dill 341
Chapter 19 Marjoram, Sweet 349
Chapter 20 Mint 355
Chapter 21 Oregano 361
Chapter 22 Parsley 367
Chapter 23 Rosemary 375
Chapter 24 Sage 385
Chapter 25 Sorrel 391
Chapter 26 Tarragon, French 397
Chapter 27 Thyme 405
Chapter 28 More Herbs with Commercial Potential 413
Chapter 29 Edible Flowers 431
Glossary 443
Resources 459
Index 467
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