Midwest Vegetable Guide - 2022 - 177

Leafy Vegetables and Herbs (Non-Brassica) - Horticulture
Leafy Vegetables and Herbs
(Non-Brassica) -
Horticulture
Major update by Ben Phillips, Liz Maynard - Dec 2020
Reviewed by Liz Maynard - Aug 2021
Crop Description
Most leafy vegetables and herbs grow well under the same
sunlight, fertility, soil and growing conditions, and cultural
techniques similar to many other vegetable crops. Pay special
attention to drainage and moisture requirements of certain
herbs, as many are very sensitive to soil moisture conditions.
Using plastic mulches, trickle irrigation, and raised beds may
provide the necessary moisture and drainage requirements for
the herb crop.
It is important to know the botanical relationships of leafy
greens and herbs because similar pests will go to related
plants. Herbs and leafy greens come from at least six
botanical families. Within those family groups you can
expect similar pests. In this guide we try to provide some
precision to this. However, when using pesticides, you must
abide by the EPA Crop Groupings on pesticide labels.
Amaranthaceae, the Goosefoot family, contains Spinach and
Swiss chard classified as " leafy green " or " leafy petiole " in
EPA Crop Group 4. The pests of plants in this family are
shared with Beets (EPA Crop Group 1) in the Root Crops
chapter.
Amaryllidaceae, the Amaryllis family, contains all the
onion-type aromatic plants. However, Chives are classified as
a " herb " in EPA Crop Group 19. The pests of plants in this
family are shared with the Onions chapter.
Apiaceae, the Carrot family, contains Cilantro, Coriander,
Dill, Fennel, and Parsley classified as " herbs " or " spices "
EPA Crop Group 19. Celery, Parsley and Florence Fennel are
also classified as a " leafy green " or " leafy petiole " in EPA
Crop Group 4. But this family also includes Carrots, and
Parsnips (EPA Crop Group 1). The pests of plants in this
family are shared with the Celery, and Root Crops chapters.
Asteraceae, the Sunflower family, contains Chicory, Endive,
Escarole, Lettuce, and Radicchio classified as " leafy greens "
in EPA Crop Group 4. But this family also includes Tarragon,
classified as a " herb " in EPA Crop Group 19.
Brassicaceae, the Mustard family, contains Arugula and
Cress classified as " leafy greens' in EPA Crop Group 4. But
this family also includes cole crop and mustard-type plants
(EPA Crop Group 5), some of which are root crops (EPA
Crop Group 1). The pests of plants in this family are shared
with the Cole Crops and Brassica Leafy Greens, and Root
Crops chapters.
Lamiaceae, the Mint family, contains Basil, Lavender,
Marjoram, Mint, Oregano, Rosemary, Sage, Savory, and
Thyme classified as " herbs " in EPA Crop Group 19.
Marketing Herbs
Fresh herbs certainly make excellent cash crops. However,
growers should be cautious before beginning herb production.
Establish markets and buyers needs before purchasing any
seed. Some of the most popular culinary herbs include basil,
chives, dill, French tarragon, mints, oregano, parsley,
rosemary, and thyme. However, growers should do their own
marketing study to determine which herbs are suited for their
areas. Possible outlets for culinary herbs include health food
stores, grocery stores, restaurants, farmers markets, and food
manufacturing companies. For year-round production
greenhouses are recommended. Detailed descriptions and
management recommendations for some popular herbs
follow.
Planting, Spacing, and Harvesting
Basil
Basil, French basil, or sweet basil (Ocimum basilicum) is a
popular, tender, annual herb native to India and Asia. Basil is
commercially grown for its green, aromatic leaves, which are
used fresh or dried as a flavoring. The common pests of basil
are plant bugs, Japanese beetle, and downy mildew.
Basil can be direct-seeded or transplanted to the field in late
spring after all danger of frost is over. Basil seeds normally
germinate in 8 to 14 days. Basil requires full sun and prefers
moist, well-drained soil with a pH of 6.0. Typical spacing for
basil is 12 inches between plants, 24 to 36 inches between
rows.
Trickle or overhead irrigation is necessary. Basil grown for
dried leaves or essential oil is cut just prior to the appearance
of flowers. The foliage should be cut at least four to six
leaves above the ground to allow for regrowth and a
subsequent crop.
Chives
Chives (Allium schoenoprasum) are a perennial native to
Asia. They were first used by the Chinese and then the
ancient Greeks. Fresh leaves are excellent for making herbal
vinegars and butter. They are also used in salad, soup, and
cheese. Chives are also used to add a mild onion flavor to
fish, salads, steamed vegetables, soups, and omelets. No
serious pests or diseases are reported, although chives can get
downy mildew and rust.
Midwest Veg Guide 2022
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Midwest Vegetable Guide - 2022

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