Greenhouse Production Guide - Fine Herbs 2nd Edition

Herbs are becoming increasingly popular, whether in the form of fresh plants or derived products (condiments, sauces, savory herbs, etc.). Growing them in greenhouses offers the advantage of extending the production season, better managing yields, and improving quality control to obtain plants with unique properties, flavors, and aromas.

This production guide has been updated and expanded since its first edition in 2008. It details twelve culinary and aromatic herbs found in Quebec, their cultivation and harvesting methods, their phytosanitary problems, and their post-harvest handling. From conventional and organic greenhouse cultivation techniques to economic and regulatory aspects, producers, future producers, and herb enthusiasts will find essential information for planning and implementing this type of cultivation.