Growing Herbs in Texas
If you are interested in diversifying with crops such as cut flowers, you might also consider another growing market with great potential. Herb growing offers a niche market for potting herbs, fresh-cut culinary herbs, aromatics, phytomedicinals and processed herbal products.
Most Texas producers are small growers who raise potted plants for retail nurseries and direct sales to consumers. Those who grow fresh-cut culinary herbs usually sell to restaurants. However, one large grower in the Rio Grande Valley and East Texas markets field-grown culinary herbs year-round to super-markets and foodservice distributors. Some growers raise herbs to sell in their retail nursery or shop, others make and sell herbal products, and a few combine growing herbs with edible flower and cut-flower production.
Individual acreage in Texas ranges from less than one acre to 25 acres. Most producers grow in greenhouses, but some also raise herbs outdoors from spring to fall or year-round where winters are mild. Standard culinary herbs such as basil, thyme, oregano, parsley, rosemary and sage are most commonly grown for both the fresh-cut and potted plant markets.
Start Small and Grow
Start small, especially if you have limited experience in growing and marketing. The first year plant one acre or less of a few different varieties, about one quarter acre per variety. As your crop grows, you will gain information about production. During this time, you can also begin to develop marketing outlets. Most buyers want to see a product and evaluate its quality before committing to purchase.
Have a Business Plan
Before you start, know what your input costs will be and the prices buyers will pay. Many growers fail because they lack sound information and have unrealistic expectations. You will need a business plan to establish long-term goals and, if necessary, apply for a loan. The plan should include a detailed account of the planned operation including acreage, number of greenhouses, type of herbs, your business and agricultural skills, marketing strategy and other necessary information. The Texas Department of Agriculture's Finance and Agribusiness Development Division can help identify sources for business plans and feasibility studies. For information, call (800) TELL-TDA or (512) 475-1614.
Join A Network
Network to learn from other growers and discover new markets. Joining the 50-member Texas Herb Growers and Marketers Association provides valuable information and contacts with established growers. THGMA holds an annual conference on herb production and sponsors herb markets in several cities. Click onto THGMA's website at www.thgma.com for news of upcoming events. The American Botanical Council, an Austin-based non-profit educational organization, can be reached at www.herbalgram.org or (512) 331-8868.
Growing Herbs
Herbs are easier to grow than most plants. They use less water and are less likely to be seriously damaged by insects and disease. Most herbs require about six hours of daily sunlight. Some varieties tolerate more shade than others.
Set up a greenhouse about 35 feet by 90 feet for plant propagation and growing indoors. You can add space as necessary. One grower for the fresh-cut market expanded from one greenhouse to 10 as business increased. Greenhouses require heating for winter and exhaust fans for hot summer months.
Plant fast-growing annuals such as basil from seed, slower-growing woody perennials such as rosemary from plugs or transplants. Established woody plants can be propagated by cutting, layering or root division.
Water by hand with a hose and water wand according to variety and growth stage. Growers who plant in the ground inside greenhouse cover generally use drip irrigation.
Growing Outdoors
Outdoor sites need plenty of direct sunlight and good drainage. Soil should be loose and well-aerated and have a neutral to slightly alkaline pH of about 7.5. If the soil has a pH of 6.5 or less, lime should be added. Your local county Extension agent can provide a test kit that can be sent to a Texas A&M University laboratory for soil analysis and recommendations.
Drip irrigation provides the deep soaking herbs need. A drip system will water the plants' roots, reducing evaporation and saving on water costs.
Harvesting
Fresh-cut herbs should be clipped, packed and delivered within 24 hours for maximum freshness. After cutting, place the herbs in a shed for cool-down and bagging. Then move cut herbs to a cooler for storage and packing. Package individual orders in sturdy cardboard lined with styrofoam for extra protection.
Deliver orders in an air-conditioned vehicle or ship for overnight delivery. Boxes can be kept cool with a packaged gel ice product available at discount stores.
Marketing
Does the ease of growing and selling potted herbs intrigue you? Check with local nurseries and retail garden centers to find out whether they would be interested in buying and the sizes they prefer.
Consider diversifying into native Texas plants and perennials that go well with ornamental and culinary herbs in a garden setting.
Do you want to grow fresh-cut culinary herbs for restaurants? Many chefs pride themselves on using only the freshest produce. Talk to chefs at area restaurants and find out which herbs they need, how much and how often they buy and whether they want an organically raised product. They will probably want to see samples before striking a deal. Selling to restaurants is not a seasonal business. You must
be able to supply herbs year-round. For information on TDA's organic certification program, check the department's website at www.agr.state.tx.us or call (512) 463-7476 or (800) TELL-TDA.
Do you enjoy meeting the public? You may want to sell from your greenhouse, at local farmers markets and at herb markets scheduled around the state. Direct sales let you grow a wider variety of herbs than those commonly sold at supermarkets. In addition to culinary herbs, consider popular "tea herbs" such as lemon balm and soothing aromatics like lavender. Invite the public to your greenhouse for work-shops on the culinary and medicinal uses of herbs. If you grow outdoors or plan a demonstration garden, schedule educational walks. Herbs mystify many people. The more you can inform them about your products and their uses, the more likely they'll become regular customers.
Does mail order sound interesting? Develop a website for direct sales of potted herbs and herbal products. Though few growers wholesale by mail, some do it successfully. One Texas producer has developed a healthy mail-order business with nurseries across the country. Keep in mind that Texas is under a fire ant quarantine and plant shipments to non-quarantine areas can be made only when a TDA inspector
certifies that the plants are free of quarantine pests and diseases in order to meet the import requirements of other states and foreign countries.
Interested in larger-scale production for supermarkets? A background in crop production, preferably raising vegetables, is necessary to farm larger acreage. Contact buyers at grocery chains' corporate headquarters to determine interest in buying. As an alternative, talk to small local grocery stores and outlets specializing in organic produce.
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