Wyoming Fresh Herb Production

This project studied culinary herbs that can be grown in Wyoming for sale at local venues such as restaurants and farmers’ markets. Results of this research could encourage the expansion of specialty crop production in Wyoming. Four species of culinary herbs were grown in two 12'x16' high tunnels oriented perpendicular to one another, one north/south, the other east/west. The same species were also grown in a greenhouse on the campus of the University of Wyoming. Herbs grown were oregano (Origanum vulgare), basil (Ocimum basilicum ‘Sweet Dani’), garlic chives (Allium tuberosum), and sweet marjoram (Origanum majorana). Herb seedlings were planted 30 May 2013 into 1.1 L containers in the greenhouse and directly in the ground in high tunnels. Final 2013 data were taken 26 November 2013. The study was repeated in 2014, with the same herbs planted in the high tunnels and greenhouse 24 May 2014 and grown until 27 October 2014. Data collected included days from sowing to germination, days from sowing to transplant, and fresh weight of harvested herbs on a per-plant basis. Each herb species was organized in in each location in a completely randomized experimental design, each with 16 single-plant replicates. Plant tissue analyses were conducted on a portion of the herbs. All data were analyzed using analysis of variance and mean separations. Results indicated differences in yields of herbs depending on whether located in the high tunnels or in the greenhouse. Yields were higher in the high tunnels than in the greenhouse for all four species in 2013 and for chives in 2014. There were also differences in herb yields among locations within the high tunnels. Anticipated impacts of this research include increased utilization of high tunnels and greenhouses in Wyoming to produce specialty herb crops for local sales and estimates of fresh weight yields of herbs grown in a greenhouse and high tunnels.