Greenhouse for Fresh Herbs Growing
Fresh herb production in greenhouses is one of the fastest-growing segments in specialty food markets, driven by restaurant, premium supermarket and fresh export demand. A greenhouse allows simultaneous cultivation of multiple species, thyme, oregano, rosemary, marjoram, tarragon, in a continuous, hygienic production system. Cover guarantees clean leaves, pest-free and with high essential oil concentration year-round.
Technical Specs
Ideal Temperature
59 a 77 °F
Relative Humidity
50 a 70%
Crop Cycle
30 a 60 days
Yield vs Field
4 a 7×
Multiple species in one space
A greenhouse allows zoning different herbs with distinct requirements in the same space, maximizing product diversity and reducing market concentration risk.
Supermarket-ready hygienic product
Greenhouse herbs meet supermarket food safety standards without additional post-harvest treatments, thanks to the cover that prevents external contamination.
High essential oil concentration
Stable temperature and diffuse light maintain essential oil synthesis at optimal levels, the quality parameter most valued by industrial and gourmet buyers.
Agronomist Tip
In mixed herb greenhouse production, group species by water requirement, Mediterranean herbs like rosemary, thyme and oregano need far less water than basil or cilantro, and mixing them in the same irrigation zone always leaves some stressed and others overwatered.
Other crops in Greenhouse
See all Greenhouse crops →Ready to grow Fresh Herbs in a greenhouse?
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