It is always recommended that growers have buyers and markets established before attempting herb production on an agricultural scale. Growers are also strongly encouraged to have greenhouses for year-round production. The Ohio State University conducted a marketing survey of the members of The American Culinary Federation of Greater Cincinnati. The survey showed that popular herbs in demand by chefs in the Greater Cincinnati Area are basil, dill, French tarragon, mints, oregano, rosemary, chives, parsley, and thyme. The table below shows the survey results.
Some chefs also use lemon basil, chervil, and cilantro.
The top 12 herbs that chefs anticipated purchasing were parsley, basil, mints, dill, chives, rosemary, thyme, French tarragon, oregano, sage, sweet marjoram, and French sorrel. Several chefs indicated they will also buy cilantro. Twenty-one chefs would consider purchasing herbs from local growers. Ten other chefs currently purchase herbs from local herb growers. In brief, chefs were eager to purchase locally grown herbs.