More Crop Per Drop: Reducing Water Footprint of Cultivated Herbs

Outlet: Science Daily

August 4, 2014

New research is aiming to reduce the water footprint & increase shelf life of potted & cut herb production in the UK. Focusing on a range of potted & cut herbs, including flat-leaved parsley, basil & coriander, the aim is to reduce the use of irrigation water during crop production, while improving the flavor & quality of the herbs. It has already been shown in other growing systems that substantial water savings can be made without detrimental impacts on crop quality.