Overwintering and Season Extension of Organic Culinary Herbs in Unheated Tunnels

Final Report for FNE03-464

Project Type: Farmer
Funds awarded in 2003: $6,237.00
Projected End Date: 12/31/2003
Matching Non-Federal Funds: $10,945.00
Region: Northeast
State: New York
Project Leader:
Michael Glos
Cornell University
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Project Information

Summary:

Note to readers, attached is the complete final report for FNE03-464.

The purpose of this project was to extend the season (on both ends) for organic herb production and find an economically sound method for successfully overwintering tender perennial herbs such as rosemary. Through the use of a permanent 30′ X 96′ unheated greenhouse and a temporary movable 12′ X 96′ unheated plastic covered hoop houses we were able to market fresh herbs from April-December. The 30′ X 96′ unheated greenhouse with two layers of plastic and with additional hooped row covers was successful in overwintering tender perennial herbs including rosemary. To our surprise we were also able to use the overwintering tender perennial as mother plants from which we took cuttings for the production of potted herb plants. We fully adopted the use of an unheated perennial greenhouse for increased herb production, higher quality and longer production season.

Cooperators

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  • Tyrone Hall

Research

Participation Summary
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.