Herbs

WHAT ARE HERBS?

Herbs are plants used for culinary, cosmetic, medicinal, decorative or fragrance-emitting purposes. Different parts of various herbs are used such as the leaves, seeds, stems and roots.

WHERE ARE HERBS PRODUCED IN BC?

Herbs are grown commercially in the Lower Mainland and on Vancouver Island.

HOW MANY HERBS DO WE PRODUCE?

Herbs are a minor contributor to agriculture in BC. Fresh market herbs, however, are considered valuable crops when compared to other vegetable commodities. It is estimated that the fresh herb market is valued in excess of $1 million.

HOW ARE HERBS PRODUCED?

Some herbs are perennials and thus grow year after year. Other herbs are annuals or biennials and have to be started from seed each year. Herb growers prepare the ground for the herbs and must ensure the plants receive the conditions they prefer to grow well. Many herbs, such as thyme, sage, oregano and marjoram, are native to Mediterranean areas and prefer dry, hot conditions. Other herbs, such as mint, prefer lots of moisture. Leaves are harvested just before the plant blooms because that is when they are the most aromatic. Seeds are harvested when they mature.

WHAT DOES A HERB LOOK LIKE WHEN I USE IT?

Herbs such as basil, oregano, rosemary or thyme, are used as condiments in cooking. Herbs such as mint, lemon balm or anise hyssop can be steeped and used as teas. The leaves of many herbs is the part that is used. These can be bought fresh or dried. With some herbs, such as dill, coriander and anise, the seeds are dried and used as flavouring. Most of the commercial herb production in BC is for fresh market purposes. Potted plants are also significant contributors.

WHAT HAPPENS AFTER THE HERBS LEAVE THE FARM?

Most of the commercial herb production in BC is for the fresh market but some herbs are dried. This can be done in a commercial dehydrator which uses a forced air furnace and a ventilation system to rapidly dry herbs. Drying can also be done in darkened open air sheds with ample air circulation.

Marketing is often done, in part, by the grower as there is no established distribution system. Restaurants, specialty or health food stores, or mail-order can be contacted as possible sales outlets. There are also some brokers or traders who will wholesale herbs and herbal products to stores or restaurants.

WHAT CHALLENGES DOES THE HERB PRODUCER FACE?

Most of the concerns with the fresh market crop are market oriented. Year-round supply, consistent quality and limited shelf life are the major concerns. Some growers are assessing greenhouse production for year-round supply; some import product for distribution under their own label. Consistent quality is maintained on some farms by strict quality control in the field and the packinghouse. Shelf life is being extended with innovative packaging (e.g. plastic tubs, inert gases in the containers).

WHO'S INVOLVED IN PRODUCING HERBS?

• Herb growers
• Broker/trader
• Packer
• Dehydrator
• Spice miller
• Restaurant owners
• Store clerks

Interesting Fact About Herbs:

Herbs have a rich history dating to ancient civilizations. In earlier times, herbs were the main source of medicines. Even today, many of our drugs and medicines are derived from herbal sources.

Contacts and other resources:

 

BC Herb Growers Association

BCMAL - Specialty Crop Information

InfoBasket: Your Portal to Agri-Food Information on the Internet

Saskatchewan Herb and Spice Association