Spice and Herb Production in Greenhouses: greenhouse Production, #3

By Barry Nadel

Unlock the Secrets of Bountiful Greenhouse Spice and Herb Production! Dive into 'Spice and Herb Production in Greenhouses: The Updated Guide to Organic Growing,' your essential companion for a thriving greenhouse garden. This second edition unveils the complete journey, from crucial foundations like plant protection and climate considerations, to the art of nurturing vibrant spices and herbs. What sets this manual apart is its revolutionary Alternative To Organic (ATO) approach, revolutionizing your harvest. Quality is paramount, and this guide empowers you to achieve premium crops. The final chapter is your masterclass in harvesting and storage. Elevate your greenhouse game and savor the taste of success with this invaluable resource. Cultivate excellence, one herb at a time!"

• Language: English
• Publisher: Barry Dr. Nadel
• Release date: Jan 12, 2023
• ISBN: 9798215905845

Book preview

SPICE & HERB

PRODUCTION IN

GREENHOUSES

Barry Nadel

––––––––

Second Edition

Text copyright © 2018 Dr. Barry Nadel

All rights reserved

No part of this publication may be reproduced, stored electronically or transmitted in any for or by any means, electronic, mechanical, by photocopying, recording or otherwise, without the prior permission of the author.

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The moral right of the author has been asserted.

Contents

History of Spices and Herbs

General Concepts

Alternative to Organics

Misconceptions

Synthetic vs Organic fertilizers

Soil Contaminates

Crop Groups

Common Diseases and Pests

Fungal

Viruses

Pests

Insects

Nematodes

Organic Pesticides

Herbicides:

Insecticides

Preparation of Seedlings

Table 3. Germination Temperatures and

Duration for Herbs

Indicator Plants

Light

Irrigation Needs of Greenhouse Plants

Growing Herbs and Spices

Anise

Basil

Chives

Cilantro

Dill

Fenugreek

Ginger and Turmeric

Mint

Mustard

Oregano

Parsley

St. John’s Wort

Sweet Marjoram

Thyme

Harvesting and Processing

How to Gather Herbs:

Drying for Storage

How to Store Dry Herbs:

REFERENCES

History of Spices and Herbs

The words herb and spice are frequently used interchangeably. However, they are two discrete kinds of seasonings. They are made from different parts of plants and processed in different ways. What distinguishes an herb from a spice?

Let’s compare basil to cinnamon. Cinnamon is a powdered spice made from the bark of trees from the genus Cinnamomum. Spices, like cinnamon, are made from the aromatic seeds, bark, flowers, and roots of plants. They are dried and crushed. Basil, however, is an herb derived from the herbaceous basil plant. Herbs are leaves, and although most come from herbaceous plants, a few do come from woody plants, such as bay leaf. Basil, and rosemary, are often found in a kitchen’s spice rack but actually qualify as herbs because they are aromatic leaves.

In general, spices have a stronger flavor than herbs. The enhanced flavor is because of the leaves being richer in essential oils, which provide the flavor components. Herbs can be found either fresh or dried, chopped or whole.

Culinary spices and herbs have been used as food preservatives and for their health- enhancing properties. Spices were the first commodity to be globally traded. An ancient papyrus found in Egypt from 1555 BC categorized coriander, cumin, fennel, garlic, juniper, and thyme as health promoting spices. Other ancient Egyptian records from the same period mentions that laborers working on the constructed the Great Pyramid of Cheops consumed onion and garlic to promote health.

Ancient Chinese myths identify Shen Nung as the author of Pen Ts’ao Ching or The Classic Herbal from around 2700 BC. This herbal cited more than a hundred medicinal plants including the spice cassia, which is similar to cinnamon (called kwei). Centuries later Li Shih Chen wrote a more comprehensive Chinese herbal called, ‘Pen Ts’ao Kang Mu’. It was published in 1596. Other historical evidence suggested that cassia was an important spice in south China. Kwei’s importance is reinforced because a province was named Kweilin, meaning Cassia Forest. It was founded around 216 BC.

Chinese history shows that nutmeg and cloves from Moluccas were traded to China. Other evidence points to the fact that during the 5th century, ginger plants were grown in pots. The ginger plants were taken on long sea voyages between China and Southeast Asia to provide fresh food and to prevent scurvy.

The history of spices and herbs in India dates back to the beginnings of their culture. Black pepper, cinnamon, turmeric, cardamom are examples of spices and herbs that have been used by Indians for thousands of years for both culinary and health purposes. Evidence from Babylon show that spices indigenous to India (cardamom and turmeric) were cultivated as early as the 8th century BC in the gardens of Babylon.

From the fourth century BC, a surgeon named Susruta, placed white mustard and other aromatic plants in bed sheets to ward off malevolent spirits. He also employed a poultice from sesame to post operation wounds.

Spices and herbs are mentioned in the medical writings of Charaka (1st century) and Susruta II (2nd century). They refer to spices and herbs in numerous places. Susruta II employed spices and herbs such as cinnamon, cardamom, ginger, turmeric, and pepper for medical reasons. Cardamom, ginger, black pepper, cumin, and mustard seed were included in many ancient Indian medical herbals, explaining their different types of health benefits.

The pursuit of spices was one of the earliest motives for globalization. Centuries before the European explorers, spices were traded globally. Spices economic network during the Middle Ages, which linked Asia, Africa and Europe. Spices were highly valued commodities during the Middle Ages. The high prices, limited supply and mysterious sources drove a growing desire to discover new spices and their source of cultivation.

There existed a complex chain of relations between consumers, middle men and producers. Desire for spices helped drive European colonial empires to create political, military and commercial networks.

Why did people go to such extreme efforts to acquire expensive products from exotic lands? People’s diets were limited. Spices change simple dishes into something exotic. The rapid spread of hot peppers provided the poor a means of changing their simple diet inexpensively. The demand for spices was great enough to inspire the voyages of Christopher Columbus and Vasco da Gama. The aspiration after spices has had enormous historical consequences.

General Concepts

The High Tech Mini Professional Greenhouse (MPG) will be equipped with a computer program that controls all the climatic conditions automatically for the grower. There will be a series of icons in your app that allows you to choose the growing protocol. There are seven general protocols. Professionals recommend one should grow only the plants in one particular group at a time so that growing conditions don’t conflict and cause the computer to not provide the proper growing environment.

Alternative to Organics

Cooperation between Benjamin Ruck and Dr. Barry Nadel developed a new alternative to organic (ATO) production. This new concept in producing crops is safer for human consumption than traditional organic growing. Organic grown crops are defined as food produced by methods that observe with the principles of organic farming. The regulations vary worldwide. In general, organic farming strives to cycle resources, promote ecological balance, restrict the use of synthetic pesticides, and reserve biodiversity. Most organizations regulating organic products restrict the use of certain pesticides and fertilizers in farming. Many countries require that the plant be connected to