Farming a Few Acres of Herbs:

An Herb Growers Handbook

 

by Rhonda Janke, Jeanie DeArmond, and David Coltrain

Dept. of Horticulture, Forestry, and Recreation Resources, and Dept. of Agricultural Economics, Kansas State University

 

SECTION I.  OVERVIEW

 

Why Grow Herbs?

 

            There are many possible reasons that someone may want to grow herbs.  One reason might be to have a few plants around the yard for personal use, for culinary or medicinal purposes.  At the other end of the spectrum, some have heard that high prices are being offered for some herb products, and see this as a potential high value cash crop for the whole farm.

 

Medicinal Herbs in Kansas?

 

The production and marketing of medicinal herbs is being explored by some Kansas agricultural producers.  Producers may be looking at alternative crops because of the current low prices of many traditional commodity crops.  This interest is shared by many across the country as well as across the world including Canada, Australia and South Africa.  Developing countries such as China, India, Thailand, South Korea, Brazil, Mexico, Egypt, Indonesia, Kenya and the Philippines grow a variety of medicinal herbs.  European and Mediterranean countries also grow herbs, but are net importers.[1]

 

Medicinal plants have been used throughout history.  Presently, 35,000 different plant species are used for medicinal purposes.[2]  In the U.S., consumer interest in medicinal herbs continues to increase.  Herbs are sold as capsules, tablets, extracts and teas and included as healthy ingredients in conventional foods.  Extensive consumer polling shows consumers are increasing their acceptance and understanding of dietary supplements, including herbs.  The natural foods market has the largest selection with hundreds of products including whole herbs, tinctures, extracts and standardized products.

 

The global retail market for medicinal herbs is $14 billion.  The demand for medicinal herbs in the U.S. currently has a retail value over $4 billion per year.  Retail sales in the U.S. increased regularly from 1994 until 1998 and have since leveled off and little change has occurred over the past three years.  Sales in 2000 when compared with 1999, have increased slightly in natural food and health food stores, but decreased in food stores, drugs stores and mass market retailers.[3] 

While the demand has stabilized, the supply of medicinal herbs has increased.  Markets are overstocked with raw materials with an overall theme of oversupply and low demand.[4]  A significant market risk is associated with growing any medicinal herb because of limited markets.  Current demand can be quickly met by over production.  For example, the price for Echinacea roots has been as low as $2.50 per pound of dried root in the last three years, which compares with over $20 per pound in 1998.  The current market price range is $6-8 per pound.[5]

 

The potential for herb production is unclear because of:

      an uncertain market size

      low cost producers who dominate world production

      market information is difficult to access

      a lack of quality control procedures

      oftentimes agronomic information for different herbs is not available

      the position of the medical community’s acceptance[6]

 

Kansas does have an ideal climate to grow many herbs since many medicinal herbs are native species.  Kansas State University’s Department of Horticulture is conducting research trials to see how various herbs perform in Kansas.  This research has the potential to provide insight about the relative advantages in raising superior herbs for Kansas producers when compared with production in other states and other parts of the world.  Details from our research trials may be found in Appendix A of this publication.  Recent price ranges for several herbs are found in Appendix B.

 

Do medicinal herbs have potential as an alternative crop in Kansas?  For individuals willing to invest significant time, effort and capital, the answer is a cautious maybe.  It is certainly not a get rich quick crop.  The long-term answer for some may  involve becoming a low cost, efficient producer.  For others, it will entail selling smaller amounts of high quality product at the best price possible.  For a few others, it may mean developing a value-added product, like an herb tea blend, or line of herb tinctures.

 

            A word of caution is in order here for someone wanting to “get rich quick.”  Yes, at some times, there are good prices, for some herbs.  However, the prices fluctuate from year to year and season to season, and the high prices don’t usually stay high for long.  Secondly, contracts are generally needed to obtain those high prices, and these are secured after your track record as a grower is established, and you have a  working relationship with one or more buyers.  And finally, herbs are a high value crop, but are also a high input crop.  These inputs include not only seed, land, fertility, and pest control, but some herbs also require a lot of hand labor as compared to other crops, and harvesting and post-harvest handling labor and quality control procedures can be expensive.  Also, the trend for herb production is for organic certification, and there are costs to this service, including membership dues, inspectors fees, and the learning curve and 3-year transition period required before certification is granted.

 

            In spite of these cautions, we feel that herbs have the potential to be an additional cash crop for Kansas farmers.  Because these are high value crops, a farm can range from  ½ acre to1000+ acres in size.  Since these are relatively new crops, beginning farmers are encouraged to try these, as well as farmers with experience in other crops.  The term “herb” actually simply means “a plant,” and so more detail is needed to describe the production and marketing requirements of this diverse family.  In fact, the production and harvesting requirements for herbs is probably even more diverse than that of fruits and vegetables, which also involves diverse equipment.  For example, you wouldn’t grow and harvest a watermelon the same way you grow and harvest a carrot.

 

            The following sections will go into more detail, and will emphasize both the economic and agronomic, or specific growing requirements for herbs.  Marketing strategies will be separated into local direct marketing, and growing for a marketing chain or network.  Agronomic practices will include information on how the plant is harvested, since harvesting equipment will limit what is grown on an individual farm more than planting or weeding equipment.  Root crops are probably the most labor intensive to grow, since they may require several seasons to reach a marketable size, and digging equipment, washing equipment, as well as drying equipment or space are needed.  Plants harvested for their above-ground biomass (tops) may be harvested by hand, or mechanized, but drying equipment or space will be needed.  Some of these plants may be harvested once, and others are perennials, from which multiple harvests can be obtained, similar to an alfalfa or grass hay crop.  Some herb crops can be grown for their flowers or seeds.  Flowers are probably too labor intensive to be grown as a U.S. crop, since these crops are already grown in other countries where labor is less expensive, and it is unlikely a U.S. could compete at prices now on the market.  However, some seed  crop harvests can be mechanized, and growers may want to consider some of these.  Also, some seed crops are from annuals, which must be replanted, but others are from perennials, with the possibility for multiple harvests.

 

            As much as possible, Kansas data and experience will be used to illustrate the potential for some species to become crops in Kansas.  Currently, more than 30 different herbs are being tested in experimental plots at 4 locations in Kansas.  Data from the 2000 through 2002 growing seasons are available now, and found in this bulletin.  Also, grower experiences from Kansas and the Great Plains will be shared, since this will supplement, and complement the field trial experimental data.

 

A.  Herbs for Local Markets (Direct Marketing)

 

            A wide variety of herbs can be grown and direct marketed locally, at farmers’ markets, or to local shops and stores.  These include culinary herbs (herbs used in for cooking), herbs for teas, salves, and other medicinal uses, and herbs or plants used for decoration or floral design.  Most of this bulletin will focus on medicinal herbs, since this is an active area of inquiry, and one for which we get many requests for information.  However, herbs for other uses will be covered briefly in this section.

 

            Herbs used for cooking can be harvested and sold fresh in bunches or packets, or dried and sold.  Dried herbs however are going to compete with the international market, where labor is cheap, while the fresh herbs are not usually over-supplied and under-priced.  The following table lists some culinary herbs that grow well under Kansas conditions.

 

Table 1.  Culinary Herbs

 

Common Name	Latin Name	Part Used	Comments
Annuals
Basil (many sub-types)	Ocimum basilicum	Leaf	can sell fresh in large quantities for pesto, best if can avoid refrigeration
Corriander	Coriandrum sativum	Leaf and seed	also called ‘Cilantro’ when used green.
Dill	Anethum graveolens	Leaf and seed	many uses besides pickles
Garlic	Allium sativum	bulb	plant cloves in fall for June/July harvest (winter annual)
Perennials
Chives	Allium schoenoprasum	leaf and flower	primarily used for garnish, but also adds flavor, purple flower
Garlic Chives	Allium tuberosum	leaf	flat leaved cousin of chives from Japan, white flower, great in salad and stir-fry
Lemongrass	Cymbopogon citratus	Inner core of leaf whorl.	tender perennial, must be brought inside for the winter in pots.
Marjorum	Origanum vulgare (sometimes listed as Marjorana hortensis)	leaf/flower	similar to oregano in flavor, though not as strong.
Mint	Mentha spp.	leaf	many varieties, adds flavor to many dishes, not just for tea
Oregano	Origanum vulgare hirtum	leaf	the “Greek oregano” is the one used for pizza. Another species,  Lippia graveolens is sold in the US as oregano, also called Mexican oregano.
Parsley	Petroselinum crispum	leaf (root also medicinal)	this plant has medicinal as well as culinary uses, flat-leaved (Italian) type best for cooking, curly leaf used more for garnish
Rosemary	Rosmarinus officinalis	leaf	tender perennial, must be brought inside for the winter in a pot or as cuttings.
Sage	Salvia officinalis	leaf	medicinal as well as culinary uses
Tarragon	Artemisia dracunculus sativa	leaf	French Tarragon is recommended for its flavor.  Russian tarragon may be easier to grow, but lacks the flavor.
Thyme	Thymus vulgaris	leaf	medicinal as well as culinary uses, small leaves will strip off the stem easily when dried.

 

 

            A second category of herbs that are relatively easy to grow, harvest and sell to a local market would be those used for teas.  These herb teas may simply be a pleasant beverage, have medicinal properties, or both.  Precautions should be taken when growing any medicinal plant to have the correct species, and avoid plants with potentially toxic side effects.  The species listed below are generally considered safe, and are widely used.  However, some individuals may have sensitivities or allergies, and should be careful when trying new products.  For more information on herb tea, see MF-2579, "Home Grown Herbs for Home Use."

 

Table 2.  Herbs Commonly Used in Herb Tea.

 

Common Name	Latin Name	Part Used	Comments
Annuals
Chamomile-German	Matricaria chamomilla	flower	Best one for tea.
Chamomile-Roman	Chamaemelum nobile	flower	More often used as an oil.
Stevia	Stevia rebaudiana	leaf	Is 300 times sweeter than sugar.  Only need a little bit of this.  Can be used as fresh or dried leaf, though an extract is sold commercially.
Perennials
Alfalfa Leaf	Medicago sativa	leaf	mild flavor, often overlooked healthful plant
Bergamot	Monarda fistulosa	leaf/flower	strong but pleasant flavor, great butterfly plant too.
Catnip	Rhamnus purshiana	leaf	not just for cats anymore!  great for tea.
Comfrey	Symphytum officinale	leaf	Recently issued warnings of liver damage with prolonged use.  Might not want to sell this one commercially.
Dandelion	Taraxacum officinale	leaf/root	Can be slightly bitter in tea, but has many health promoting properties; best in a blend with other herbs.
Hibiscus Flowers	Hibiscus sabdariffa	flower	Adds color and tartness to tea.
Lemon Balm	Melissa officinalis	leaf	Medicinal, as well as nice flavor.
Lemon Verbenba	Aloysia triphylla	leaf	Bring inside during the winter.  Tender perennial.
Lemongrass	Cymbopogon citratus	leaf	Also a tender perennial.  Bring inside.
Licorice Root	Glycyrrhiza glabra, Glycyrrhiza uralensis (Chinese), Glycyrrhiza lipedita (N. Am.)	root	These will spread.   Adds sweet flavor to tea.  Not recommended for people with high blood pressure.
Mint (several types)	Mentha piperita (peppermint) Mentha spicata (spearmint)	leaf	These will also spread.  The classic tea plant.  Available in flavors, including chocolate.
Raspberry Leaf	Rubus idaeus	leaf	Included in many "women's teas," worth looking in to.
Red Clover flowers	Trifolium pratense	flower	Also popular in women's teas, has some estrogenic properties
Rosehips	Rosa canina	fruit	contain vit. C, may need to boil slightly to extract flavor
Stinging Nettle	Urtica dioica	leaf	mineral rich and flavorful tea, sometimes recommended as a spring tonic.
Yarrow	Achillea millefolium	leaf	surprisingly nice tea.

 

            A third group of herbs could be grown for use in salves, creams, or other topical uses.  Infused oils, salves, and creams are not difficult to make.  One can learn how to make them from a class or from several available books.   Some of the herbs can also be used internally, and some cannot, so become familiar with each plant and its uses.  Some recommended herbs for Kansas include:

 

Table 3.  Herbs for home-made salves and creams.

 

Common Name	Latin Name	Part Used	Comments
Annuals
Callendula	Calendula officinalis	flower	high resin varieties available, pick when flower is at its prime
Chickweed	Stellaria media	leaf	Harvest when young and tender.
Perennials
Aloe	Aloe barbadensis	leaf	Mucilagenous gel in the fresh leaf used in hand creams and other products.  Grow indoors as a house plant, or set out during summer months for rapid growth.
Arnica	Arnica montana	leaf	Difficult in Kansas.  Prefers an alpine environment, but is in high demand from herbalists.
Burdock	Arctium lappa	root/leaf	easy to grow, wild type also found in Kansas
Comfrey	Symphytum officinale	leaf/root	Easy to grow, propagate by root divisions
Mint	Mentha spp.	leaf	Easy to grow, will spread.  Essential oil1 or infused oil2 of mint more likely in skin products than whole leaf.
Plantain	Plantago lanceolata, P. major	leaf	This common sidewalk weed often used for skin ailments.
St. John's Wort	Hypericum perforatum	flowers	Often found in skin creams and oils, as well as for internal use.

¹ Essential oil has been extracted through the use of heat and pressure, usually involving a steam distillation process.  These oils are highly concentrated, and used in very small quantities, like a few drops.  These are usually not made at home, but could if one had a distillation unit.  When sold commercially, these bring a very high price, or are sometimes diluted, and sold at a lower price.

² Infused oil can easily be made at home, using a process of soaking the fresh or dried herb in olive or other vegetable oil.  See reference section for books that describe the process in more detail.

 

A fourth  group of herbs that could be grown and sold locally include those for fragrance, dried flower arrangements, potpourri, or other similar decorative uses.  Some of these are harvested on a commercial scale for their essential oils.  However, this is only economically feasible in regions where a processing plant already exists, or where enough growers are concentrated in one area to jointly support processing.  This market is already somewhat “mature,” or saturated, and so we do not see this being a competitive area for new growers to get into on a large scale.  However, on a small scale with local markets, these have potential to return a profit to small growers.  These may not be safe for internal use, but a few of these are on the other lists and have internal uses; for example, mint.

 

Table 4.  Herbs for fragrance, oils, and decorative uses.

 

Common Name	Latin Name	Part Used	Comments
Perennials
Bergamot	Monarda fistuolosa	flower/leaf	Flowers and leaves may be dried.
Bittersweet	Solanum dulcamara	vine/berries	Can be harvested from the wild in KS, primarily used for decoration now, but also has medicinal properties.
Lavendar	Lavandula angustifolia	flower/leaf	Dried flowers and stems are used.
Mints	Mentha spp.	leaf	Many types available.
Orris Root	Iris germanica var. florentina	root	The dried root of this variety is fragrant.
Patchouli	Pogostemon patchouli	leaf	Tender perennial.
Pine cones	Pinus spp.	cone	Many types may be collected and added to potpourri mixtures.
Rattlesnake Master	Eryngium yuccafolium	whole plant	Unusual native plant in found only in virgin prairie.
Roses	Rosa spp. Rosa canina (rosehips) rosa centifolia Rosa gallica	flower petals and buds	Many types, old fashioned musk type have the most aromatic petals.  Rosehips, petals, or whole flowers may be dried and preserved.
Rosemary	Rosmarinus officinalis	leaf/flower	Decorative as well as useful culinary and medicinal herb.
Scented Geraniums	Pelargonium spp.	leaf	Many types available
Sumac	Rhus glabra	berries	Sumac berries may be used in tea or decoration.  Woody plant, wild in great plains.
White sage	Salvia apiana	leaf and stem	Used for incense or potpourri, not cooking.