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
|Publisher:||Chicago Review Press, Incorporated|
|Edition description:||Second Edition, Second edition|
|Product dimensions:||6.00(w) x 9.00(h) x 1.21(d)|
About 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.