To sell herbs for a profit we can look at three main categories. Selling fresh herbs as plants for keen kitchen gardener’s. Selling dried herbs and flowers for those wishing to use in culinary and spa type projects. Then we can also look at selling our own products and homemade treatments.
These are the hardest vegetables to grow in the UK or similar climate zones. Where you have the wrong soil, not enough shade or daylight hours, or periods of frost, or even drought. Then these sensitive crops will fail.
When looking at cut and come again we have Evergreen and Herbaceous herbs to take into account. The evergreen type will take a good prune and harvest through the growing season, with a general trim before the dormant Winter. Herbaceous herbs will thrive with regular pinching out of new growth.
By categorizing the flavor profiles of herbs and spices it is easier to understand how they may match one another, or more importantly how they may compete and overpower other flavors. You do not want to waste delicate flavors of saffron by pairing with fresh ginger, for example.
There are differences in height, spread and flowering from spikes to inter leaf flowers. You will find that both lavender and rosemary are a great addition to a sunny garden with free draining soil, but lavender will be used more in sweet dishes and rosemary in savory.
Tarragon has a stronger flavor profile to dill and will stand up to the heat of cooking, whereas dill will wilt if used fresh in stews or soups. Dill tastes like a gentle citrus grassy flavor with hints of anise, tarragon is strong and astringent anise licorice flavor with an earthiness.