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Annika E. Kohler and Roberto G. Lopez

The market demand for fresh, dried, and living culinary herbs has increased over the past decade. In 2019, the wholesale value of culinary herbs produced in the United States was $58.4 million, a 16% increase from 2009 ( USDA, 2010 , 2020

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Ana Regia Alves de Araújo Hendges, Jose Wagner da Silva Melo, Marcelo de Almeida Guimaraes, and Janiquelle da Silva Rabelo

randomized block design with five treatments and five replications. The treatments consisted of kale grown as a monocrop and intercropped with culinary herbs: monocrop of kale, kale intercropped with coriander, kale intercropped with green onion, kale

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Manuel C. Palada and Stafford M.A. Crossm

The Caribbean region is one major source of most herbs and spices consumed in the U.S. Although the U.S. Virgin Islands (USVI) is part of the Caribbean, local production of herbs and spices does not contribute significantly to exports into the U.S. market. Nevertheless, culinary herbs area” important horticultural crop in the USVI and their sale provides income for many small-scale growers. Little research has been done to improve field production in the USVI. Inefficient cultural practices used by growers result in low yields. Lack of information on fertilizer rates, irrigation and pest control methods is a major constraint to high yields. In 1988, the Agricultural Experiment Station initiated a project to improve field production of herbs and spices in the USVI. Use of drip irrigation, mulching and fertilizers has improved yields of basil (Ocimum basilicum) and thyme (Thymus vulgaris). This paper will discuss crop management studies to improve culinary herb production in the USVI. Increasing production may help reduce U.S. imports of these specialty crops from other Caribbean island nations.

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Louis E. Petersen

In the U.S. Virgin Islands (USVI), herbs and spices are in great demand, mainly for culinary purposes. These crops include thyme, basil, oregano, parsley, chives, fennel, rosemary and marjoram. Based on estimated total marketable yield of 25 growers in 1993, 10,264 kg of fresh culinary herbs were produced in USVI. During the same period, 21,207 kg of various herbs were imported to the USVI. These data clearly show that local demand for herbs exceeds domestic production. Constraints which limit increased production in USVI include small farm size, limited water resources, absence of mechanization and limited information on crop management practices. Many herb growers use traditional farming practices and for the most part avoid modern approaches to cultivation. Appropriate cultural and management practices (e.g. drip irrigation, mulching, fertilizer, etc.) could potentially boost production and increase overall efficiency despite the reality of small farm acreages. This paper will describe the current status of herb production in the USVI, constraints to production and proposed solutions to improve its economic prospect.

Open access

Kellie J. Walters, Bridget K. Behe, Christopher J. Currey, and Roberto G. Lopez

, both Census of Horticultural Specialties reports cited cucumber, lettuce, and tomato as the most commonly produced CE crops. Additionally, the 2014 report also cited fresh cut culinary herbs, pepper, and strawberry as top CE crops ( USDC – Bureau of the

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Danielle D. Treadwell, George J. Hochmuth, Robert C. Hochmuth, Eric H. Simonne, Lei L. Davis, Wanda L. Laughlin, Yuncong Li, Teresa Olczyk, Richard K. Sprenkel, and Lance S. Osborne

produce combined with the increasing market share of “ready-to-eat” products indicates the potential for expansion of an organic culinary herb market. Culinary herbs are herbaceous aromatic plants grown and marketed fresh or dried as transplants or cut and

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William Reichert, Harna Patel, Christopher Mazzei, Chung-Heon Park, H. Rodolfo Juliani, and James E. Simon

Two new clonal oregano cultivars Origanum vulgare cv. Pierre and cv. Eli have been developed through multiyear and multisite evaluations, and have been approved by Rutgers University for commercial and public release. Each of these new cultivars have significantly greater essential oil and 2-methyl-5-propan-2-ylphenol (carvacrol) yields than the currently offered commercial alternatives. These two new cultivars were developed to provide good field performance, upright growth habit, to accumulate high essential oils yields and serve as rich sources of carvacrol. The cultivars were designed to supplement the flavor, food, fragrance, nutraceutical, cosmetic and animal and poultry industries. These two

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Barbara A. Fair, Brian Whipker,, Ingram McCall, and Wayne Buhler

Sage is the principal genus within the Lamiaceae family ( Page and Olds, 2004 ). Sages have long been popular as summer annuals and culinary herbs in gardens around the world because of their beautiful flowers and aromatic leaves. In recent years

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Alexander G. Litvin, Christopher J. Currey, and Lester A. Wilson

Culinary herbs are used globally as ingredients in cuisine and as therapeutic components in medications [ Cook and Samman, 1996 ; U.S. Department of Agriculture (USDA), 2011 ]. Herbs such as basil ( Ocimum basilicum ), dill ( Anethum graveolens

Open access

Christopher J. Currey, Vincent C. Metz, Nicholas J. Flax, Alex G. Litvin, and Brian E. Whipker

Whether used as bedding plants or as indoor containerized plants, live culinary herbs are a popular containerized plant. It is important to control shoot growth to produce plants sized proportionally to containers for aesthetic appearance and to