Indoor Farming Research Aims to Improve Fresh Herb Production

NIFA Funded Researchers Work on Safe and Sustainable Herb Farming

To meet rising herb demand and reduce reliance on imports, a team of researchers supported by USDA’s NIFA is working to enhance herb farming in controlled environments. This shift to greenhouse and indoor systems can create more stable and local production, offering economic and food safety benefits.

Project leader Dr. Roberto Lopez from Michigan State University and experts from five universities and USDA are developing best practices to improve quality and shelf life of culinary herbs. Their focus areas include seed density, light spectrum, water quality, and fertilizer type in hydroponic systems.

“There’s a lot of interest in moving food production closer to population centers,” said NIFA's Dr. Tom Bewick. “What we learn by growing culinary herbs in controlled environments can be adapted to work for other crops.”

Researchers found that growing conditions strongly affect yield and plant quality. They've also discovered new root and leaf diseases and highlighted the risk of foodborne bacteria surviving in hydroponic setups.

“We have identified a range of root rots and leaf blights affecting herbs, many that have not been previously described,” said Dr. Lopez.

In response, the team is developing safety guidelines and training for producers. They’re also using molecular tools to study pathogens and finding ways to prevent nutritional disorders in herbs. These efforts aim to support safer, more efficient herb production.

With over half of Americans using fresh herbs, even a 1% increase in U.S. consumption could boost the economy by $1.25 million. Researchers say consumers prefer herbs grown sustainably or organically, giving local growers an edge over imports.

The project’s long-term goal is to promote sustainable, local, and year-round herb production that supports both farmers and consumers across the country.