CEA HERB Part 1: Best management practices for culinary herbs

Added on 20 March 2025

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CEA HERB Part 1: Best management practices for culinary herbs

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Learn how to manage nutrient disorders of cilantro for a more profitable crop.

This is the first of an eight-part series focused on
nutrient deficiencies, post-harvest shelf life,
disease management, food safety and
marketing of CEA culinary herbs.

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.