How many herb plants should I grow?

[Herbgirl]

Hello!
I'm a newbie to gardening and this summer I'm planning on selling fresh-cut and dried herbs at our local farmer's market. I'm going to be selling:
Basil,
Chives,
Cilantro,
Dill,
Oregano,
Parsley,
Rosemary,
and Thyme.
To have enough to sell, how many plants of each herb should I grow? I would appreciate any advice you would have for me.
Thanks!

 

[journey11]

Wecome, Herbgirl! Tell us a little more about your garden and whereabouts you are growing.

Oregano and thyme are perennials. I keep clipping back and getting new fresh growth out of mine. Oregano is in the mint family, but I have not found my Greek Oregano to be invasive. I cut it back when it flowers before it can go to seed.

Rosemary can be grown as a perennial shrub in some climates, but will not overwinter here for me, so I grow it as an annual. It is a slow grower and tricky to grow from seed.

Parsley is a biennial, but the best time to use the greens is during it's first season. It is cut-and-come-again.

The rest are annuals and you will want to grow repeated successions for them throughout your growing season, especially cilantro which bolts quickly (but then it goes to seed and you get corriander ).

I imagine you'd want a long row of each. I can't say how much exactly, because that depends on how much you expect you could sell. I'd say sow a new row on the annuals about every 2 weeks.

Our farmer's market is so slow and poorly attended here, a lot of the vendors have quit on it since they weren't making enough money to cover their costs.

 

[digitS']

I think you might want to start your business plan with an idea of how much $ you need to make in sales to stay in business. It takes some seed money to get things going but leave that aside for a moment.

Your labor has value but realize right off that there must be no industry that pays less than agriculture. I don't know that we have yet turned the corner on fewer and fewer farmers each year. There may be several reasons why generations upon generations have turned their backs on farming but making a living wage has to be right at the top for why.

You won't just be growing, you'll be retailing. Now, right off, that means you will be paying a fee to be at your market. Since that market isn't likely to be in your front yard, there are also transportation expenses to get you there. Two important costs for doing business, right there.

Don't hate your customers for not buying everything you offer on marketday. Hopefully, your display will represent bounty! Nothing is as exciting.

You must have done a little research at your local markets to have an idea of the price of your intended products. So many stems for so many dollars ... it would probably be best to think of your growing space in terms of square feet. How many stems will you gather in how large of an area?

You aren't going just once! Consistency is important for developing a customer base and you aren't likely to make enough money to pay all your startup costs without attending a good number of marketdays.

Produce is perishable. You will need fresh product each day. Many herbs are perennial and plants like basil can be cut-and-come again. They all have their seasons but how soon will your square foot produce more stems for harvest?

In the rose greenhouse, we would plan on 6 to 8 weeks between crops. Those are in optimum growing conditions. So, it isn't likely that you will be able to harvest much from your square foot without waiting for 6 weeks for regrowth. Don't be too hard-and-fast about it but plan on movement through your growing area over the course of weeks.

Some pinching may be needed to delay harvest on some square feet. Staggering your plantings can stagger your harvest dates, as well.

You will get the hang of it but it will take this first season of experience. Selling will also require experience. Take note of your most successful vendor neighbors and imitate them without a shred of embarrassment! One thing you will notice about the stars of your market, they are attentive of their customers' interests and brightly cheerful ...

Oh, and pick up a gardening guide to determine the spacing of your plants. Give yourself some allowances for surplus and loss. Give your personal self some slack, too. It's a tough row to hoe. Do your best to have fun .

Steve

 

[journey11]

Your business plan should include creative ways to market your herbs that don't sell each week. You can dehydrate them. They'd be worth less sold just as the dehydrated herb, but you could plan to make spice mixes, rubs, soup or dip mixes, or even use them in handmade soaps. All of which would fetch a higher price. Just some "food" for thought.

Have to look into local/state laws regulating those things too...i.e. food-handler's card, etc.

 

[Lavender2]

Welcome @Herbgirl !

I've never done the farmers markets, but I do a lot of craft shows, and just wanted to repeat @digitS' insight into expenses. The bigger farmers markets (more traffic) around here tend to have a slightly high booth fee. Keeping all of your expenses in mind always, can lead to a better success.

You don't see a lot of herbs at the farmers markets around here. I've always thought it would be fun to grow and sell pre-bundled herbs to dry, with fun instructions on drying and storing... maybe even adding printed recipes for use of some of them.

Best of luck! I wish you much success!

 

[Lavender2]

@journey11 , a lot of crafters sell the dip or spice mixes at the shows I go to. Anything that has to do with food sells like crazy. The law here is max $400 per year in sales before the food license applies. The last few years, some of the show sponsors have been getting more strict about processed foods, although some are still pretty lax about it.

 

[catjac1975]

Hello!
I'm a newbie to gardening and this summer I'm planning on selling fresh-cut and dried herbs at our local farmer's market. I'm going to be selling:
Basil,
Chives,
Cilantro,
Dill,
Oregano,
Parsley,
Rosemary,
and Thyme.
To have enough to sell, how many plants of each herb should I grow? I would appreciate any advice you would have for me.
Thanks!

I go to a market when a farmer sells fresh organic potted herbs all season and seems to do a good business. He is certified organic which is a lot of hoops to jump through in my state. I would encourage you to maybe do both. Fresh herbs have no waste-you can sell them the next day at the next market. Fresh cut herbs will go bad quickly. How many is impossible to predict. However seed is pretty inexpensive so there is little to lose. People love herbs. Where are you? Do you need a greenhouse to start your plants.If you are going to a few markets people in more rural areas tend to grow their own. And wealthy people are very tight with the wallet.

 

[Smart Red]

Good advice given above. Sorry I don't have any additional advice, but I do want to welcome you to TEG, @Herbgirl.

 

[majorcatfish]

I go to a market when a farmer sells fresh organic potted herbs all season and seems to do a good business. He is certified organic which is a lot of hoops to jump through in my state. I would encourage you to maybe do both. Fresh herbs have no waste-you can sell them the next day at the next market. Fresh cut herbs will go bad quickly. How many is impossible to predict. However seed is pretty inexpensive so there is little to lose. People love herbs. Where are you? Do you need a greenhouse to start your plants.If you are going to a few markets people in more rural areas tend to grow their own. And wealthy people are very tight with the wallet.

down at the greensboro farmers market there s also a gentlemen that's all he sells is potted herbs ranging culinary, medicinal to teas he can tell you who what where about them very informative person...

@Herbgirl wish you the best on your endeavor... go for the gold...
and

 

[catjac1975]

It might get discouraging at first. You will learn where the best markets are. Don't let one slow day get you down. Weather plays a role and many other things. You need you product when no one else has it. Everyone wants organic. One thing I learned from a market manager-she said farmers are scumbags and liars so she inspects the farms. You can't say food is local when they did't grow it. I listened to sellers creatively skirt the truth. I know what local organic looks like. Grow a good product and you will gain a following.