BEGINNER'S GUIDE TO THE HERB AND SPICE BUSINESS
1993 by Home Business Publications
Grow, process (if necessary) and sell fresh, preserved and dried herbs (seeds, parts, plants). Examples
are dill, basil, cumin, celery seed and cilantro (coriander).
It is surprising that with so many gardeners and the high prices of herbs on the shelves of the
supermarkets, that many more haven't gotten into the lucrative field of herb growing and processing.
When you in the store for herbs and spices, they are usually expensive -- $2.00 per ounce and up. Still
many still grow wild! Bay leaves for example are available free by the bushel on bay trees that grow
all over the south.
Herbs and spices have been around for centuries -- they were used in ancient times to mask "funny" tastes in meats that could not be refrigerated, "people odor" before deodorants were invented and of
course, to add a little variety to the same foods eaten day after day, because all that was available was
what was in season.
Spices were discovered and brought in by caravans to liven up otherwise drab diets and making living "up close" more tolerable. Winters in the European areas were limited to foods that wood keep;
potatoes, salted meats, turnips -- but nothing green or fresh! When spring came, everyone welcomed
the new vigor they found in such "magic" plants as spinach, celery, and various "greens."
We now know they were replenishing their supplies of vitamins (especially) and minerals that were
missing from their winter diets -- but they only knew that by eating certain plants, or drinking their
juices or "wonder elixirs" they felt better!
We also know a healthy patient recovers from most any aliment better than a frail one -- but in those
days, "magic" plants were sometimes given credit for healing all sorts of things: even broken bones
(boneset)!
In the 18th and 19th centuries (before refrigeration), there was a thriving trade in HERBS to
rejuvenate, cleanse the blood and cure just about anything.. To this day, the difference between herbs
and species is mainly that spices can be dried for long, overland camel caravan trips; while herbs are
fresh and ready use!
To be successful in the herb and spice business, grow things that do well in your area -- that you
adequate facilities and room for. Of course, you can expand the list of possibilities with a greenhouse
and various climate control devices, plus soil manipulation. At the least you will probably need a small
greenhouse (or hot frame) to start your plants and perhaps a screened area for growing and/or drying
that is secure from insects and other pests.
Not only can you market plants and seeds as individual items, but there is also a lucrative market in
blends of herbs and spices. Fortunes have been made with these!
Once you establish a market,make agreements to buy from other growers (even out of state) at
wholesale rates of course to enable you to offer a well rounded selection to your customers.
You can also buy or compile booklets on herbs and spices (their history, uses, reputed therapeutic
properties and folk lore) that can enhance your sales and profits.
To get started, the first thing to do is some HOMEWORK.
Get several books from the library,local (new, used, half price) bookstores, and mail order (see
Business Sources). Find out which plants will do well in your situation by studying their climate, soil and
sunlight needs and estimate the market that might be created.
When you decide which ones you would like to try, Learn something of their background (history,
medicinal value, folklore, etc.). This is very important in herb farming - people may not be interested in
the history of a turnip,,, but mints once used to "clean" eating boards (no dishes) for royalty might catch
the fancy of a customer or two.
Make arrangements with a local printer or desk publisher to make nice (and unique) labels for your
jars, bundles and packets. Have little folders of information on the more interesting ones -- this will help
raise the price. When you ship packages of herbs or species, always include some of this type of
literature -- these are some of your more profitable sales, and you want them to order again!
Some indoor herbs, such as basil are notorious for attracting while flies, a perennial greenhouse pest
They don't do all that much damage (unless they are really bad), but they are a nuisance and extremely
difficult to eradicate.
One way to help control them is to keep herbs that attract pets away from each other as much as
possible; another is to move the plants to an outside location where the wind help control the size of the
colony.
When confronted with a plant pest fungal problem find out exactly what the problem is -- then tale
immediate steps to correct it. Too many gardeners and greenhouse growers waste their time, money
and plants (to say nothing of needless building of immunities) by erroneous or "too late" treatments.
There are numerous chemical insecticides and fungicides that can help -- and many non-chemical
(organic) techniques as well.
Rotating crops, picking off pests and introducing natural controls, such as milky spore disease
(Japanese beetle, lady-bugs, praying mantis, lizards, (geckos) or frogs and washing with insecticidal
soap sprays are considered "natural," controls, Reuter Laboratories specialize in "natural pesticides,
which are sold under the trade name "Attack".
It may become necessary to decide whether your herb garden will be "normal" organic. In most cases,
organically grown herbs are more in demand and bring higher prices.
Your decision may be influenced by the type and number of pests in your area, your luck in controlling
them, demand. If you use toxins, be very careful for your own safety, and be informed to protect your
prospective customers!
Tip: One of the more effective controls for white flies is malathion, which is usually can be sold or
eaten a week later (check the label for accurate instructions).
Some experts tell use that when mixed with some city waters will break down into harmless (to the
bugs) solution in as little as 15 minutes! It still smells like it is working for hours, but it isn't. You can
either check on your local water situation or apply malathion fast and in small mixed doses.
Toxic chemicals are rated by a factor called LD. The "acute oral LD factor" indicates how much it
takes at the indicated strength to kill 50% of orally dosed specimen (those who eat the treated leaves).
There is also a dermal LD rating that concerns the effect on the nose, throat, eyes and skin (through
absorption). The low numbers are more toxic : LD 1 to 50 is highly toxic; LD 500 and above is only
slightly toxic.
Most chemical pesticides available today are designed to breakdown into harmless compounds within a
week or so, but there are also "hard chemicals" (DDT, Deldrin, Aldrin, Heptachlor, Endrin, Lindane
and Chlordane) that remain toxic up to twenty years.
These chemicals normally used only by licensed professionals for things like termite control (where "safe" chemicals would be ineffective). Many growers use some forms of "soft" pesticides (Sevin,
Diazinon, Pyrenthins and Malathionn that are effective against pests, but usually not harmful to humans
in the plants or are not eaten within 7 to 10 days after the treatment.
When it comes to chemicals there is one cardinal rule: READ THE LABEL!
For an outdoor herb garden in areas where small animals, grasshoppers or too much sun might be a
problem, consider erecting a simple shade house.
Some gardeners combine a green house and shade house by constructing a simple enclosure of treated
wood, painted metal or plastic, covering it with shade cloth AND 4 to 6 mil plastic for the greenhous
and pulling the plastic back to reveal the shade cloth for a shade house.
A quonset frame can be used, or a corral constructed of landscape timbers spaced 8 feet apart and
connected with treated (or painted) 2 by 4s. Stretch the shade cloth over the frame and apply the
plastic -- there is your combination shade/green house!
Note that within a shade house, you will need a means of pollination.
If all else fails, use a water color brush to "tickle" the flowers every few days. Herbs generally do not
need fertilizing. In most cases, a good compost and a little processed (purified) manure is fine.
If you need an easy way to apply fertilizers on a large scale, consider a syphon attachment on your
watering hose. Hyponex makes one that works fine and costs about $10 (retail).
Although it would be worthless as a learning aid for growing herbs, Culpepper's Complete Herbal (See
Bookseller, Sources) is a copy of a 17th century book outlining the uses and powers of the various
herbs.
This, and others that tell about their "magical" powers are no longer considered factual, but nonetheless,
fascinating -- they will help create interest in your herbs!
Marketing your herbs profitably is a matter of finding those with a need (gourmet restaurants and
cooks), and coming up with something that is different and interesting.
Check with small stores, health and gift shops. Ask them to try your products -- even if it is on
consignment. Ordinarily, you can offer a special introductory price to entice shop keepers to try them.
Exposure of both your name and herbs is what you are after at this early stage. Work with a printer to
have a display package to show off your products to their best advantage. A poster with a tray of
products underneath would be a nice window display.
Meanwhile, advertise (radio, cable TV spots, newspaper ads) in your market area and write some "news release" items for the local paper to help introduce yourself and your products.
Herbs and their accompanying folklore lend themselves well to this approach. Of course, your little
articles will also mention where one can get such interesting things!
Put magnetic signs on your car and call on as many retailers and restaurants as you can to establish a
wholesale route.
Leave samples of your best products with the large, gourmet cooks. When building a route, it is
necessary to keep calling on prospective customers -- even when they haven't bought anything. This
tends to prove your reliability (why buy from an out of town supplier and pay freight if they can get the
same quality delivered?).
Remember that some retailers have been "burned" is the past by those who SAY they are reliable.
Since very little actual space and weight is needed for herb delivery, your family car (with signs, of
course) will do nicely as your first delivery van.
Tip: offer a plan to place and periodically replace, live, growing plants such as basil to restaurants. This
will allow them to advertise that they use fresh herbs! |
