A lot of grower tips for hydroponic herbs, beginning herb growers, latest hydroponic herb ideas, and ways to high profits with herbs


This report is based on information found in "How to Start on a Shoestring and Make a Profit with Hydroponics", $40,000/year on 1/3 acre, by Bob Saffell. To find out how you can get your own copy, CLICK HERE.

But first, Bob Saffell wants you to have FREE of charge his 4500 word booklet, entitled "Growing Selected Hydroponic Vegetables and Herbs". In his booklet Bob tells how to grow sweet delicious strawberries, mouth-watering tomatoes, savory herbs such as thyme, basil, sage, tarragon, rosemary, lettuce for mesclun mixes, and even how to grow chickens and roses together.


I know you will be interested in our new series of reports (much like the above) in which we explore in great depth each of the topics given in the reports listed below. Since we introduced these reports we have had a high demand for them.

These are the topics that so many people have asked about in the past. These are the really hot topics, some of which are sure to catch your eye.

These reports are jam-packed with information that you can use today. We have cut right to the chase and given you all the meat and the potatoes!

All of the material contained in these reports is new and, except for an excerpt or two from my books, not easily available elsewhere. I'll tell you one thing: they're huge bargains!



However the main criticism against hydroponic herbs is that they lack pep or taste. So get your ducks in a row. Get your production methods down pat in order to insure that your herbs do in fact have plenty of pep and taste. Don't commit yourself to growing herbs hydroponically until you're sure these herbs will be just as good smelling and tasting as those grown in soil. You'll have to experiment a little. If you stay aware of each herb's fertilizer and culture requirements you should be able to keep your problems to a minimum.

The herbal market is growing rapidly because chefs are discovering they can get fresh herbs grown close at home. If you can furnish clean fresh herbs in small units of supply but with some variety, the customer is yours. You don't want to go broke trying to grow too many varieties. Basically the following herbs can be profitably grown: water cress, basil, mint, rosemary, thyme, sage, tarragon and dandelion.

All except dandelion can be grown in pots which will also open up the housewife market for you. A chef may only want a handful of one particular herb. But if you can satisfy all his herbal needs, you can afford to make the delivery. If you also program your deliveries within a restricted area, you can make them all that much more profitable. Your profit per square foot can be as high as $50-$60!

The profit lies not only in furnishing fresh edible herbs to restaurants and markets but also in marketing dried herbs, fragrant herbal oils and for ornamental uses in landscaping. Suppose you over-produce one herb? A very high profit idea to exploit would be a product line which utilizes this over-supply. You could market herbal butters, herbal jellies, dried sachets. And you might find this end of the market more exciting than the fresh herb end.

The herbal market appears to be a growing one for at least several more years. The locally grown herb is attracting more and more attention. Chefs are no longer looking to Europe for such specialty items. And already one fast-food chain is featuring fresh herbs at its salad bar! Acceptance will gain momentum. Be ready to cash in on that momentum by learning and preparing yourself as much as you can.

How do you grow them? The old adage that herbs like poor soil is false. However you should not use a fertilizer which is too rich. This will give you a lot of growth but not much flavor and very little oil in the leaves. Use a fertilizer such as 5-5-5 or 10-10-10 where all three elements are in balance. Use in moderation and don't feed too often. The clue as to what's happening as far as flavor goes is this: if the growth is too lush, then quite possibly you're not getting much flavor.

Most herbs grow well at temperatures between 70-80 degrees F. They like moderate fertilizer, some sun and good drainage. They do not like a soggy medium. They prefer a humidity of 40-50%. You can propagate from cuttings (3-5 inches long) taken from the new tip growth. You can also propagate by layering. Most growers grow directly from seed which is less labor intensive. The only advantage of using propagation methods other than seed is that you have the plant sooner than you do with seeds.

Incidentals items:

  • Mint prefers indirect light. Rosemary doesn't like as much water as mint and other herbs. Sage also prefers less water. French tarragon doesn't have seeds; it has to be propagated from cuttings.

  • In order to make plants more compact and bushy, pinch back the growing tips of the plants. This is especially important if you are selling in individual containers for the retail market.

  • Mints grow very fast underground, but present no problem if planted in pots. If mint is planted in a bed (of any kind of media) the roots will fill the entire bed. This may sound like a good idea except for one thing: when the bed gets full the quality of the plants begins to deteriorate.

  • If you're growing herbs for their oils, the best time to harvest in almost all cases is when the plant begins to flower - just between bud and flower stage for most.

  • Dandelion is a high-grade salad herb found in the poorest of homes and the finest of restaurants. Blanched or white dandelion stalks are best. These can be obtained by covering the lower parts of the stems with something which keeps out light.

  • Medical houses are avidly searching for medications which can be manufactured from plants and their roots. For example, from the rosy periwinkle (Catharanthus roseus) which grows in Madagascar, scientists have obtained vinblastine which is used in the treatment of leukemia.


bsaffell@mayhillpress.com ... copyright 1996 - 2006 by Mayhill Press

Last update = 1-31-06