Best practices for producing culinary herbs in CEA

Added on 21 March 2025

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Best practices for producing culinary herbs in CEA

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Michigan State researchers delve into light quality and how the light spectrum can be manipulated to regulate growth and especially crop height of herb transplants.

The Controlled Environment Agriculture Herb Extension & Research Base (CEA HERB) project team received a grant from the USDA to develop science-based information relevant to greenhouse and indoor production and economics of potted and fresh-cut culinary herbs produced in controlled environments. The team is led by Dr. Roberto Lopez at Michigan State University (MSU) and consists of faculty, researchers and graduate students at MSU, the University of Tennessee, North Carolina State University, Iowa State University, Texas Tech University and the USDA Agricultural Research Service.