The Herb Market

The term "herbs" means dried plant products, especially their green succulent parts, which are used for culinary purposes. Herb originated from the Latin word "herba," which means "green crops." Herbs are grown to add piquancy to cooking, for fragrance and decoration, and in a limited way for medicinal use. From 1981 to 1991, the volume of basil sold in the United States increased 187 percent, and the amount of oregano sold increased by 75 percent. Competition in producing and marketing herbs is very intense. Producers range from large corporations to small entrepreneurs and hobbyists.

Although herbs are not usually consumed in large quantities, some have measurable nutritional value. Fennel has relatively high levels of ascorbic acid (vitamin C) and 16 free amino acids. Parsley has a greater concentration of B-carotene than carrots.

In ancient times, herbs were not only produced for their effect on the palate, but for their medicinal and ritual uses. To the Greeks, oregano meant "joy of the mountain," and thyme was associated with courage and sacrifice. Romans thought thyme was a cure for coughs and hangovers. Bay leaves were once used to crown Olympic champions.

The herb industry in the United States is dominated by herbs used in preparation of various foods. Sage is used in making sausage, anise seed is used in candies and baked goods, dill is used in dill pickles, oils from mint are used as flavorings in confections and medicines, and chives impart a mild onion flavor to soups, salads and cottage cheese.

Herbal remedies have been widely used in other countries for centuries, and the products enjoyed a surge in popularity in the USA during the late '90s. Sales of herbal supplements tallied $4.18 billion in 2001, up from $4.12 billion in 2000, according to the Nutrition Business Journal, an industry newsletter.

The herb and spice trade is composed of more than 400 plant species. Of course, some of the markets are relatively small while others are quite large. Traditionally, herbs were not cultivated; instead, they were harvested where found growing naturally. As demand increased, greater emphasis was placed on quality. Thus, harvesting wild herbs has declined in favor of cultivating them as a domestic crop. Cultivated herbs have higher yields and better quality standards. Availability of a uniform supply to process decreases processing costs, thereby delivering a higher-quality product to the consumer at a lower cost. Third World countries are able to harvest and supply herbs that are relatively inexpensive because of reduced labor costs.

Herb prices tend to be relatively variable predominantly because of fluctuating supplies. Also, because of a limited number of alternative uses for herbs, marketing excess production can be difficult.