By Jamie Martin
The rising demand for culinary herbs in the U.S. has sparked efforts to grow them indoors all year.
A team of scientists funded by USDA’s NIFA is researching how to produce herbs safely and efficiently using controlled environments like greenhouses and indoor farms.
Led by Dr. Roberto Lopez of Michigan State University, the team aims to reduce herb imports, increase quality, and create local jobs. The group includes researchers from top agricultural universities and USDA’s Agricultural Research Service.
Their project focuses on growing and post-harvest techniques, food safety, and marketing strategies. “By taking seasonal variability largely out of the equation, year-round, local production is a reality,” Lopez explained.
Dr. Tom Bewick from NIFA added, “What we learn by growing culinary herbs in controlled environments can be adapted to work for other crops.”
Research has shown that light colour, water quality, and planting density affect herb yield and appearance. Both organic and conventional fertilizers performed similarly in hydroponic tests. The team also discovered dangerous bacteria like Salmonella can spread quickly in hydroponic systems if introduced.
Lopez stressed the importance of safety, saying, “By developing food safety guides for herb producers, we aim to strengthen food safety culture and prevent outbreaks that can lead to illnesses and death.”
Their training materials and guides help farmers spot nutritional and disease issues. Growers like Mischelle Gielow say new recommendations have helped improve their herb crops, control disease, and boost efficiency.
With more than 50% of Americans using fresh herbs, even a 1% rise in domestic consumption could add $1.25 million in value annually.
The project continues to explore how indoor conditions affect taste, colour, and safety, with the goal of improving sustainable, local herb production across the country.
Photo Credit: usda
Categories: National