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Herbs
Defined by the Merriam-Webster online dictionary as “a seed-producing annual, biennial, or perennial that does not develop persistent
woody tissue but dies down at the end of a growing season,” herbs have been grown for centuries throughout the world for culinary,
medicinal, and other purposes. Herbs can be found in essential oils, spices, teas, potted plants, dyes, cosmetics, and health products.
Traditionally a crop of choice for smaller growers, in recent years larger operations have begun integrating herbs with other vegetables for
shared packing, cooling, transportation, and marketing methodologies.
Much of the world’s herbs are found in countries other than the United States, because of favorable climate conditions. A prime example is
Cyprus, an ideal location for growing several types of herbs, allowing year-round availability. Most indigenous herbs grown on the island
are exported.
For the purposes of this report, we are concentrating on basil, chives, cilantro, mint, and parsley.
References: Cyprus High Commission Trade Centre, Merriam-Webster Dictionary, University of Florida IFAS Extension.
SEASONAL AVAILABILITY
CALIFORNIA
BELGIUM
CANADA
COLOMBIA
CYPRUS
ISRAEL
MEXICO
NETHERLANDS
PUERTO RICO
UNITED KINGDOM
Most popular herbs
References: Cyprus High Commission Trade Centre, Produce Marketing Association, University of California-Davis.
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Know Your Commodity —
Herbs
TYPES, VARIETIES & CUTS
Basil
Within each type of herb, there are several varieties. The traditional Sweet Basil, Ocimum basilicum, is the most popular of basil
varieties often used in Italian dishes, but there are several others, including Cinnamon Basil, a very spicy variety with shiny
leaves and pink flowers which can be used in vinegars, jellies, and dried arrangements; Lettuce Leaf Basil, which has large,
sweeter leaves, grows vigorously, and is excellent in salads; Lemon Basil, which has a distinct lemon smell and is often used in
salads, teas, and potpourri; and Thai Basil, often used in Asian food preparation, which has a licorice flavoring with purple
stems and flowers.
Chives
Chives are the smallest of the onion species native to the Mediterranean. They produce purple flowers and can often be found
in perennial gardens. Garlic Chives, sometimes called Chinese Chives, are known for their garlic flavor, and bloom later in
the season (July and August).
Cilantro
Common varieties of cilantro include Leisure, Long Standing, Jantar, Santos, and Terra. Most varieties are grown during
spring, summer, and fall, but the popular Santos is also grown in the winter months. Jantar is known as a “bolt-resistant” variety,
which helps keep the herb from flowering due to temperature changes.
Mint
There are more than 600 varieties of mint, each having a distinct flavor. Spearmint has lavender flowers that attract bees, while
Peppermint can grow to a height of two to three feet and has icilin, known to sooth pain associated with digestive issues.
Red Stemmed Applemint is a mild-flavored hybrid containing ingredients from both spearmint and peppermint, and is often
referred to as “doublemint.”
For information on parsley, please see its separate Know Your Commodity document.
References: Herb Society of America, Ohio State University Extension, University of California-Davis, University of Minnesota
Extension, Worldcrops.org.
PESTS & DISEASE
Common Diseases:
Culinary herbs can be attacked by the same diseases as other leafy products. Bacterial soft rot can be caused by numerous species of
bacteria that enter the plant through damaged tissue, often under wet conditions, resulting in a slimy mass due to breakdown of cell walls.
This can be reduced by rapid cooling, low-temperature storage, and trimming older leaves. Water spraying at the retail level can also cause
bacterial growth.
Gray mold rot occurs commonly in basil plants and again, can be avoided through trimming and low-temperature storage.
Damping off or root rot can occur during emergence and early growth and is caused by soil fungi that attack roots causing yellow leaves that
quickly advance to brown.
Powdery mildew strikes herbs during cool/dry conditions paired with fog or dew. A white coating appears on the plant as the fungus grows,
distorting leaves if not managed.
Common Pests:
Whiteflies are one of the major pests that infect herbs, laying eggs on young plants and secreting honeydew, a major contributor to black
sooty mold.
Aphids, which have a short life cycle and increase in population rapidly, feed by piercing the plant tissue and sucking out nutrients and
water, resulting in crumpling, thickening, and downward curling leaves. A large infestation of aphids can kill young plants.
Mites are usually found on the underside of leaves, spin thin webs on the plant, and feed off the plant’s sap causing spots to form at the
feeding site. Continued feeding will cause yellowing of the leaves and potentially complete defoliation.
Snails and slugs are other pests that can sometimes damage herbs by chewing irregular holes in the leaves.
References: UC Davis Postharvest Technology website, University of Connecticut Cooperative Extension, University of Florida IFAS Extension.
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Know Your Commodity Guide
Know Your Commodity —
Herbs
CULTIVATION, STORAGE & PACKAGING
Preharvest:
Fresh culinary herbs have sometimes been associated with illness and human pathogens, making the implementation of food safety
programs important when growing, harvesting, and storing. Prevention of contamination is the best way to avoid pathogens.
Most herbs need to be grown in direct sunlight (at least 6 hours daily) and in moist but well-drained soil. Soils with heavy clay and
high nutrient content should be avoided. Herbs can be grown in a variety of climatic conditions and the rate of growth will depend
on location and temperature. Cilantro, for example, matures optimally during summer in 40 to 45 days, within a temperature of
50 to 85°F. Very hot temperatures can cause the plant to bolt quickly, reducing leaf development. The direct-seed method should be
used when planting, with seeds placed at a depth of a quarter to half-inch. Mint, however, prefers partial shade.
Postharvest:
Herbs are harvested either as semiwoody leafy stems or as soft, with some also containing flowers. Some varieties are harvested
as developing leaves, while others are intact plants. Harvesting is labor-intensive due to the need for gentle handling to prevent
bruising or injury, and herbs should never be “stacked.” Leafy, stalk-like herbs (such as parsley and mint) should be harvested by
snipping the stalks close to the ground, encouraging new growth.
Most herbs should be stored at the optimum temperature of 32°F with 95% relative humidity. Basil, however, contradicts this rule
and should be stored at 50°F and 90% relative humidity due to its susceptibility to chilling injury. Some herbs, like cilantro and
parsley, should be iced while others can be vacuum cooled. Several herbs are also sensitive to ethylene, especially if stored in a warm
area, so caution should be taken to keep them separated from ethylene-producing commodities. Symptoms of exposure include
yellowing, stem curvature, and leaf abscission.
References: Ohio State University Extension, Produce Marketing Association, UC Davis Postharvest Technology website, University of
Minnesota Extension, Utah State University.
GOOD ARRIVAL GUIDELINES
There are no U.S. good arrival guidelines for the herbs covered here, except for parsley (which has its own profile). There are also no good
arrival guidelines specific to Canada for any herbs.
Recommended transit temperature for chives, cilantro, mint, and parsley is 32°F. Basil is the only herb with higher transit and storage
temperatures, recommended at 45 to 50°F.
References: DRC, PACA, Produce Marketing Association, USDA.
HEALTH & NUTRITION
Herbs are an excellent way to add flavor to your cooking while improving your health. Herbs are packed with antioxidants and
phytochemicals, just like fruits and vegetables.
Phytochemicals improve cellular communication, function as antioxidants, are antibacterial, and can help protect against some forms
of heart disease, stroke, and cancer. Basil, chives, cilantro, mint, and parsley are all excellent sources of Vitamin A, C, K, potassium,
iron, calcium, and dietary fiber.
References: University of California Cooperative Extension, Produce Marketing Association, USDA.
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