Where to Sell Herbs: 7 Places That Actually Work

You cut two dozen bunches of basil, parsley and dill this morning, and by tomorrow afternoon the basil will be starting to droop. Herbs are cheap to grow and quick to sell to the right buyer, but they are one of the worst products at waiting for one to show up.

So the real question is not only where people buy herbs. It is which of those places buys a $3 product without eating the profit in fees and gas, which ones take fresh bunches versus dried jars versus potted plants, and which ones let you cut to an order instead of cutting on hope. This guide covers seven places part-time growers actually sell, priced against a real $20 herb order.

Where Can You Sell the Herbs You Grow?

Fresh herbs sell in seven places, and a grower cutting 20 to 60 bunches a week can run two or three of them from a backyard without hiring help. Each place trades price for time differently, and each one suits a different form of herb.

• A farmers market booth. Full retail price, about $2 to $4 a bunch for common herbs, and the only place a stranger can smell your basil before buying it.
• Your own storefront link, with pickup. Regulars order by Wednesday, you cut Thursday morning, they pick up Friday at the market or your porch. Costs $10 a month on the annual plan ($12.50 billed monthly) plus card processing, with no commission.
• A farm stand or porch stand. A cooler, a cash box and a sign at the end of the driveway. Works for neighbors who walk past twice a week.
• Restaurants and chefs. Standing weekly orders for the herbs kitchens burn through, with basil and cilantro near the top of most lists.
• Grocery stores and co-ops. Locally owned grocers, food co-ops and specialty or international markets that want a local herb in the produce case.
• Another farm's CSA. A vegetable farm adds your herb bunches to its weekly member boxes or sells them as an add-on.
• Online, shipped. Not fresh bunches. Dried herbs, herb salt and spice blends, which survive a padded mailer.

Potted herb plants are a separate product, and they mostly sell through the first three places plus spring plant sales, covered in their own section below.

To find the nearest farmers markets, CSA farms and on-farm markets, search USDA's Local Food Directories by zip code. Restaurants, independent grocers and co-ops you find the old way: walk your own town, read the menus and look at who already stocks a local shelf.

The University of Kentucky's crop profile on culinary herbs names the same spread: fresh, dried and live plants through farmers markets, on-farm stands and CSA memberships, plus small-scale wholesale straight to local restaurants and grocers. It also warns that herb growers may spend more time marketing than growing. Picking the right two channels is how you keep that time down.

If you are still working out which herbs to grow, how to harvest them and what a bunch should cost, the companion guide on how to sell fresh herbs from home covers that ground. This article starts where that one stops: the herbs are growing, and you need buyers lined up before they are cut.

Which Place Should You Start With?

Start with the channel that matches what you grow and how steady your harvest is, not the one with the highest price per bunch. A grower with 30 basil plants in succession is ready for a chef. A grower with six patio pots and $30 a week in sales is not, and should sell to neighbors first.

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The situations and the order are our own advice. The market, stand, CSA, restaurant and grocer channels come from the University of Kentucky's Culinary Herbs crop profile (CCD-CP-51, March 2020), loaded September 22, 2026.

The trap is opening three channels in the same month. A chef, a grocer and a market all expect you on a fixed day with a fixed amount, and a grower who promises all three from one bed of basil ends up shorting the chef, which is the one buyer who will not give you a second chance.

Is a Farmers Market the Best Place to Sell Herbs?

A farmers market pays full retail, about $2 to $4 a bunch for basil, cilantro, mint and parsley, and costs you the most hours to earn it. Booth space commonly runs $20 to $75 a week, as broken down in the guide to the real cost of selling at farmers markets, and an herb table has to move 5 to 25 bunches at $3 and $4 just to cover it.

Run the arithmetic on a $40 booth. At $4 a bunch, you need 10 bunches sold just to pay for the table, before gas, rubber bands and clamshells. Bring 40 bunches, sell 30, and you clear $80 before other costs. The 10 bunches that go home unsold are worth $40 at your own prices, and most of them will not look good enough to sell next week.

What the booth gives you that no other channel does:

• The smell sale. A jar of Genovese basil on the table does more selling than any sign.
• A cooking answer. Plenty of shoppers have never cooked with Thai basil, shiso or lemon balm. Thirty seconds on "what do I do with this" is the sale.
• Add-on buyers. People who came for tomatoes pick up basil to go with them, so your stand does well next to a vegetable vendor.
• A reorder hook. Every customer at the table is one card or QR code away from ordering next week before you cut.

The booth is the best place to find customers and the worst place to guess quantities. Most herb growers who stay at markets for a second season do it because the booth feeds the channels below.

How Do You Sell Herbs Between Market Days?

Sell between market days by taking orders before you harvest, so every bunch you cut already has a name on it. Herbs are the clearest case for pre-orders of anything a small grower sells: a head of lettuce holds for days, but a cut basil bunch starts to fade the same afternoon.

Homegrown is $10 per month billed annually, or $12.50 billed monthly, with no percentage fees beyond standard payment processing (2.9% + $0.30 per order, paid by you, not added to the customer's total). You list your weekly herbs with bunch sizes and prices, set an order prep time, for example two days before a Friday pickup so orders close Wednesday, and share one link. Customers order and pay in one step, and you walk into the garden Thursday morning with an exact cut list: 12 basil, 8 parsley, 5 dill, 3 rosemary. If you set a quantity on the Thai basil, the listing stops taking orders when it runs out, instead of you apologizing by text.

How that compares to what herb growers usually use instead:

• Texts and a payment app. Venmo charges 1.9% + $0.10 on each payment to a business profile, and 2.99% on goods-and-services payments to a personal account, per its fee page checked September 22, 2026. You are also matching payments to messages while cutting, and one missed text means a bunch cut for nobody.
• Square's free plan. $0 a month, with card processing at 2.6% + 15 cents at the booth and 3.3% + 30 cents online. Strong at the table, and its free online ordering site takes pickup orders, but those orders pay the 3.3% + 30 cents online rate.
• Etsy. Built for shipping, not for Friday porch pickup of fresh cilantro, and each sale pays a 6.5% transaction fee, a $0.20 listing fee and Etsy's 3% + $0.25 card processing.
• Local Line. A real farm ordering platform, but $87 a month billed annually plus 2.9% + $0.30 card processing, which takes about 25 bunches at $4, after the card fee on each, just to cover the subscription.

What fits an herb harvest: an order prep time, pickup at your porch or market booth, local delivery if you want it, a customer list (names and emails) that stays yours, so you can email your regulars when the first basil is ready, and payment before you cut.

Honest bounds, so you decide with the whole picture. Your customer creates a Homegrown account to place a first order. There is no countdown or timed release feature. Your storefront appears on the Homegrown marketplace, but plan on most orders coming from the link you text, print and hand out yourself. Homegrown does not send wholesale invoices or run net-30 terms for a restaurant, it is built around pickup and local delivery, and it does not grow or cut a single stem for you.

If your herbs keep wilting on the table while regulars ask "do you have basil this week?" by text, a storefront link turns those texts into paid orders before harvest. You can set up your Homegrown storefront and list this week's herbs in about 15 minutes.

Does a Farm Stand or Porch Stand Work for Herbs?

A porch or roadside stand works well for herbs if you have steady foot or car traffic, because a $3 bunch is exactly what a neighbor buys on impulse with cash. It works badly for herbs on a hot afternoon, because an unattended stand has no one to swap wilted bunches for fresh ones.

The setup that works for most herb growers:

• A cooler, not an open shelf. Bunches stand in cups of water inside a cooler with the lid propped, out of direct sun.
• Round prices. $3 and $5 bunches, because a cash box with no change drawer runs on whole dollars.
• Two restocks a day at most. Put out what you think sells by noon, restock once, and pull everything at dusk.
• A QR code on the sign. Neighbors who stop when the cooler is empty can order for tomorrow.
• A trust plan. Honor boxes lose some money; the guide to setting up an honor system farm stand covers lock boxes and payment signs.

A porch stand is also the easiest pickup spot for pre-orders. The neighbor who ordered two bunches on your link grabs a bag with their name on it from the same cooler, and your stand turns into a pickup shelf on the days you do not want to sit outside.

The weak spot is volume. If a stand on a quiet street sells 10 bunches on a good day at $3, that is a nice extra $30, not a reason to plant more beds.

How Do You Sell Herbs to Restaurants?

Sell herbs to restaurants by starting with one chef, bringing samples of the herbs kitchens use most, and promising only the weekly quantity you can cut every single week. The University of Kentucky crop profile says chef interest is greatest for high-volume herbs: basil, chives, cilantro, parsley and rosemary. Kentucky chefs surveyed also named horseradish, oregano, sage, tarragon and thyme.

• Pick the right kitchen. A farm-to-table spot, a pizza place that goes through basil, or a taqueria that uses cilantro by the case. Skip chains that buy through a distributor contract.
• Visit between lunch and dinner. Two to four in the afternoon, never on a Friday night. Ask for the chef by name.
• Bring samples, not a pitch. One bundle of your best basil and whatever the menu leans on. Chefs decide by smell and leaf, not by brochure.
• Ask what they need and how they want it. By the bunch, by the pound, in a bag or a box, washed or not. Buyers have bunch-size expectations, so ask before you harvest.
• Quote a weekly standing order. One delivery day, a fixed list, a price sheet. The guide to selling food to local restaurants and cafes covers invoices and payment terms.
• Deliver early and cold. Before prep starts, in a cooler, and text the chef if a crop is short before they plan a special around it.

The price is lower than retail. A kitchen buys by the pound or the case to put on 40 plates, so it will not pay $4 a bunch for 20 bunches. What it pays you back in is volume on one fixed day and no hours spent behind a market table.

Know when to stop adding kitchens. NC State Extension's guide to fresh herb production and marketing warns that when the restaurants are few and far between, more and more time goes into deliveries as production grows, until it no longer pays to drive "a pound or two at a time" to many locations. A good rule of thumb for a backyard grower is two or three kitchens on one route.

Will a Grocery Store or Co-op Buy Your Herbs?

Yes, a locally owned grocery store or food co-op will often buy local herbs, but it expects consistent bunch sizes, a steady weekly supply and sometimes a food safety certification. Chain supermarkets mostly buy through distributors, so start with the independent store, the co-op and the specialty or international grocer.

Kentucky's herb crop profile points out why a local grower can win this shelf: supermarket cilantro trucked in from California loses quality over a three-day shipment. Your cilantro, cut that morning, is visibly better on the same shelf.

What a produce buyer usually asks before saying yes:

• Consistent bunches. Washington's agriculture department notes in its fact sheet on selling herbs that buyers may expect established industry bunch sizes or bulk weights, so ask what the store expects before you harvest.
• Bunches or bulk bags the store displays itself. In Washington, a farmer needs no processing license to sell a produce department fresh herbs bunched or bagged in bulk that the store will later display and sell in individual bunches.
• A food safety certificate, sometimes. The same fact sheet says some grocery stores and local distributors may require a Good Agricultural Practices (GAP) audit, which is a voluntary food safety inspection of your growing and handling.
• A delivery day that never moves. The produce manager plans the case around you.

How the four wholesale-style buyers usually differ, for a grower cutting about 20 bunches a week:

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The restaurant pay terms come from Homegrown's guide to selling food to local restaurants, and the co-op markup from its guide to selling through a food co-op, both checked September 22, 2026. The other rows describe how these buyers usually work, not a fixed rule.

Co-ops are the friendliest door. Many carry a local shelf, and they typically buy at your wholesale price and mark it up 30 to 50% for the retail shelf. The guide to selling through a food co-op covers how to set that wholesale price and what a co-op buyer asks for first. For a grower with 20 bunches a week, one co-op and one restaurant is a full wholesale book.

Can You Sell Herbs Through a CSA or Another Farm?

Yes, and for a small herb grower it is often the easiest wholesale channel, because a CSA already has a fixed list of members picking up a box on the same day every week. A CSA, short for community supported agriculture, is a farm subscription where members pay up front for a weekly share of the harvest.

Three ways herb growers plug into a CSA:

• Herbs in the main box. The farm buys a set number of bunches each week to put one in every share. You get one order, one delivery, one invoice.
• An herb add-on. Members pay the farm extra for a weekly herb bunch, and the farm pays you per bunch. The guide to becoming a CSA add-on partner covers how to pitch the farm and structure the deal, with a wholesale price the farm marks up or a revenue share.
• A space in their farm stand. A vegetable farm with a stand may stock your herbs next to its tomatoes, which sells both.

The math is simple and predictable. If a 40-member CSA takes one $3 bunch per box, that is $120 a week you know about on Monday, cut to an exact count.

Your own weekly herb share is the do-it-yourself version: customers prepay for 8 or 10 weeks of a mixed bunch, and you cut whatever is best that week. It works best once you have a list of regulars, since an herb share is a harder first sale than a single bunch.

Where Do Dried Herbs and Herb Seasonings Sell?

Dried herbs, herb salts and seasoning blends sell in the places fresh herbs cannot reach: online and shipped, gift shops, specialty food stores and holiday markets. They keep for months, which turns the herbs you could not sell fresh in July into December gift sales.

Where dried herb products do well:

• Etsy and other shipping marketplaces. A $20 dried herb gift set costs about $2.35 in Etsy fees: a 6.5% transaction fee, 3% + $0.25 payment processing and a $0.20 listing fee. The 6.5% also applies to what you charge for shipping. The full breakdown is in the guide to Etsy fees for food vendors.
• Your market table. A jar of herb salt at $5 is a sale to the shopper who does not cook enough to use a fresh bunch.
• Gift shops and specialty grocers. NC State's herb guide says many small growers sell dried herb retail packs at specialty stores or in their own shops, and it names gift shops and health food stores among the places worth asking.
• Florists and craft buyers. The Kentucky profile also notes dried herbs can sell as ornamental products to florists or as wreaths.

Dried herbs come with more rules than fresh ones. Drying herbs is considered food processing, as the Kentucky crop profile puts it, so dried and blended herbs usually fall under your state's cottage food law or a processing license rather than the looser produce rules. The guide on how to sell dried herbs from home covers drying, jars and labels. On Homegrown's marketplace, herb seasonings on September 22, 2026 ranged from a $5 rosemary oregano blend and a $5 five-herb salt to $9 frozen herb cubes. Frozen herb cubes are a processed product with their own rules: Washington, for one, requires a food processor license for frozen herb products, so check before you freeze a batch to sell.

Where Do Potted Herb Plants Sell?

Potted herb plants sell best in spring, in the weeks around your area's last frost date, at plant sales, farmers markets and garden club events, when people are filling their own gardens. After June, a potted basil competes with the basil your customers already planted.

The University of Kentucky crop profile says container herbs are usually grown in 4- to 6-inch pots and sold as garden transplants or as kitchen herbs at farmers markets and groceries. It also names a buyer most growers forget: homeowners and landscape contractors who want herbs for edible landscaping.

Where potted herbs move:

• Spring plant sales. School, church and garden club sales draw people who came to plant.
• Your market booth. A flat of potted basil beside your cut bunches sells both, because the shopper who wants basil all summer buys the plant.
• Pre-orders for pickup. Customers reserve a six-pack of herb starts on your link and grab them on a Saturday in May.
• Landscapers and garden designers. Small but real: a designer planting a kitchen garden may want 20 rosemary and thyme plants at once.

On Homegrown's marketplace on September 22, 2026, Red Shed Market listed four potted herbs, three basils and a Mammoth dill, in 3.5-inch pots at $4 each. The guide on selling potted herbs at the farmers market covers growing starts cheaply and pricing them.

Potted plants often fall under your state's nursery rules rather than its food rules. Washington's herb fact sheet sends potted herbs and plant starts to a separate fact sheet on nursery products, which is a good sign to check your own state's plant-sale rules before a big spring sale.

What Does Each Place Cost You on a $20 Herb Order?

On a $20 herb order, what you pay runs from $0.67 through a Square card reader at your booth to $2.35 in Etsy fees, and at a few dozen orders a month, both the subscription and the per-order fee move your total. The last column shows both together. The table uses a real basket: two $5 basil bunches and one $10 mixed bunch, the prices on Aliken Beach Farm's Homegrown listings.

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We checked every price on each company's own pricing page on September 22, 2026: findhomegrown.com/signup, squareup.com/us/en/pricing, shopify.com/pricing, localline.co/pricing and etsy.com/sell. Annual plans are compared on the annual price. Etsy's 6.5% also applies to any shipping you charge.

What the table means for an herb grower:

• The card reader is cheapest per order, but only at the booth. Square's 2.6% + 15 cents applies when the card is present. The moment a customer orders ahead online, the free plan charges 3.3% + 30 cents.
• Local Line is built for a bigger farm. At $87 a month billed annually plus 2.9% + $0.30 processing, you need to sell about 25 bunches at $4 a month, after the card fee on each, just to cover the subscription.
• Etsy's fees are fine for a $20 gift set and heavy on a $6 jar. On a $6 jar of dried basil, the same fee stack is $0.39 transaction, $0.43 processing and $0.20 listing, $1.02 in all, or 17% of the price.

At $1,000 a month in herbs, the gap is $97.50 between the lowest fee on this list, the booth card reader at $33.50 in processing, and the most expensive, Local Line at $131. That booth figure leaves out the booth itself, which runs $20 to $75 a week. Among the options that take orders online, the gap is $83, from Square online at $48 to Local Line. Pick the channel that fits how your customers buy first, then compare the fee.

Why Do Small Herb Orders Lose More to Card Fees?

Small herb orders lose more to card fees because most processors charge a percentage plus a fixed fee on every payment, often 30 cents online, and 30 cents is a big slice of a $3 bunch. At 2.9% + $0.30, a $3 bunch loses $0.39, or 12.9% of its price, while a $20 order loses $0.88, or 4.4%.

Square's online rate on the free plan is a little worse at the small end: 3.3% + 30 cents on a $3 bunch is $0.40, or 13.3%. Cash at a porch stand costs nothing to process, which is one reason honor boxes still make sense for single bunches.

Ways herb growers push the average order up:

• Sell a mixed bunch. A $10 bunch of basil, dill, parsley and chives, like Aliken Beach Farm's, turns three small sales into one.
• Offer a three-bunch deal. A three-bunch deal at $10 keeps the fee near 6%.
• Pair herbs with what they go with. Basil with tomatoes, dill with cucumbers, cilantro with peppers, if you grow those too.
• List pre-orders in $10 units. Put mixed bunches and herb boxes at $10 and up on your link, so every online order lands past the steep part of that chart.

Which Channels Come With Extra Rules?

Fresh, whole herbs sold as-is usually fall under the same light rules as other fresh produce, and the rules tighten the moment you dry, chop, freeze or wash them into a ready-to-eat product. Where you sell changes what you have to show, too.

The rules that most often apply, by channel:

• Farmers market, stand and pre-orders (fresh bunches). Usually treated like any other produce. Washington's herb fact sheet says fresh culinary herbs sold directly to consumers, restaurants or grocery stores need no specific license, beyond any federal produce safety requirements that apply to the farm. Bulk fresh herbs sold straight to customers in clamshells need no processing license there either, as long as the pack says "wash before eating" and nothing else is done to them.
• Restaurants and grocery stores. The FDA's Produce Safety Rule does not cover farms that averaged less than about $34,000 a year in produce sales over the previous three years. That is the rule's $25,000 line adjusted for inflation: FDA's inflation-adjusted cut-offs page lists $34,324 as the 2023 to 2025 average, checked September 22, 2026. Farms under about $686,000 in food sales (the rule's $500,000 line, adjusted the same way to $686,476) that sell mostly to consumers or to restaurants and stores in the same state or within 275 miles can qualify for an exemption, but must show the farm name and full business address on the label or at the point of sale.
• Grocery stores and distributors. Some ask for a GAP food safety audit even when the law does not.
• Dried, chopped, frozen or ready-to-eat herbs. Washington requires a food processor license for herbs dried with fans or heat, and for chopped, frozen or ready-to-eat herb products, while herbs air-dried without fans or heat and sold in bulk as a raw product do not need one. Many other states handle dried herbs under their cottage food law, and some require a processing license.
• Potted plants. Often a nursery or plant-dealer rule, separate from food.

One more rule applies in every channel: keep health claims off your sign. The Kentucky crop profile points out that the FDA regulates how products may be marketed with claims of health benefits. "Great in pesto" is fine. "Cures headaches" is not.

How Do You Start Selling in a New Place This Week?

You can open one new herb channel within a week if you pick one channel and one date instead of three, and give it 4 weeks before judging it. Here is the order that works for most backyard growers.

• Count what you can cut every week. Not your best week. The number of basil, parsley and cilantro bunches you can promise for the next 8 weeks.
• Pick one new channel. Pre-orders if you have regulars, a restaurant if you have steady volume, a CSA if you know a farmer.
• Set your prices and bundles. Single bunches, a mixed bunch and a minimum order. Write them on one page.
• Make the ask. Post your storefront link, walk into one kitchen with samples, or call one farm about add-ons.
• Cut to the first order, not to hope. Harvest in the morning after the dew dries, stand bunches in water, and deliver cold.
• Check the numbers after 4 weeks. Bunches cut, bunches sold, hours spent and fees paid. Keep the channel that paid best per hour.

The fourth step is the easiest one to put off. The fix is a date on the calendar: "I will visit two kitchens on Tuesday at 3 p.m." gets done, while "I should try restaurants" does not.

What Do Experienced Herb Growers Do Differently?

Experienced herb growers sell before they plant, sell when nobody else has herbs, and count the hours, not just the bunches. NC State's herb guide says markets should be set before herbs are harvested or even planted, because the product is too perishable to find buyers after the fact.

What that looks like in practice:

• They grow for the empty season. NC State notes basil prices are low in mid-summer when every grower has it, and that "the trick is to have fresh basil when no one else does," in early spring, late fall and winter.
• They count labor. The University of Kentucky profile puts one 100-foot by 4-foot bed of basil at seven hours of labor or more, with harvest and packing close to half of it. At $10 a pound, that bed could return more than $130 to land and management.
• They keep one retail channel. Even growers selling mostly to chefs keep a market table or a pre-order link, because retail pays more per bunch than any kitchen and keeps finding new regulars.
• They sell the leftovers dry. The herbs that miss a sale become dried jars or herb salt, where the state allows it.
• They keep restaurants on one short route. NC State notes that when kitchens are far apart, driving a pound or two to each stops paying.

The pattern under all of it: an herb grower's real product is freshness on a schedule. Every channel that rewards a reliable weekly supply pays better than one that rewards a big pile on one Saturday.

Frequently Asked Questions

Where is the best place to sell herbs if I only grow a little?

The best place to sell herbs from a small patio or a few raised beds is your own neighborhood, through pre-orders with porch pickup or a small porch stand. Both let you sell 5 to 15 bunches a week without a booth fee, and pre-orders mean you cut only what is already paid for. A farmers market booth at $20 to $75 a week makes more sense once you can fill a table.

Can I sell herbs from my garden to restaurants?

Usually, yes. Fresh, whole herbs are generally treated as raw produce, and Washington's agriculture department says directly that fresh culinary herbs sold to restaurants need no specific license, beyond any federal produce safety rules that apply to the farm. Chefs care most about the herbs they use by the handful, like basil, cilantro and parsley, and they need the same amount on the same day every week. Start with one kitchen and verify your state's current rules before your first delivery.

Do grocery stores buy herbs from local growers?

Locally owned grocery stores, food co-ops and specialty markets often buy herbs from local growers, while big chains usually buy through distributors. Expect the buyer to ask for standard bunch sizes, a fixed delivery day and sometimes a GAP food safety audit. A co-op with a local shelf is often the easiest first yes.

Can I sell herbs online?

You can sell herbs online, but where to sell herbs online depends on the form. Fresh bunches sell best online as local pre-orders with pickup or nearby delivery, because a cut herb will not survive days in the mail. Jars of dried basil, herb salt and spice blends ship well through marketplaces like Etsy, where each sale pays a 6.5% transaction fee, a $0.20 listing fee and 3% + $0.25 for card processing.

How much can I make selling herbs?

A backyard herb grower selling 40 bunches a week at $3 to $4 grosses $120 to $160 a week before costs. The University of Kentucky estimates well-managed small-scale direct-market herb production can return $5,000 to $10,000 per acre to land, labor and management. Most part-time growers earn far less than an acre's worth, and the biggest cost is hours spent harvesting and packing.

What herbs sell best to restaurants and at markets?

Basil and cilantro sell best almost everywhere, followed by mint, rosemary, dill and parsley, going by the demand table in Homegrown's guide to selling fresh herbs from home. Chefs in the University of Kentucky's crop profile also named horseradish, oregano, sage, tarragon and thyme. Specialty herbs such as Thai basil or shiso sell at higher prices at markets where shoppers cannot find them in the grocery store.

Related Reading

These guides pick up where this one leaves off, from growing and pricing the herbs themselves to the paperwork behind a wholesale account. Each one answers a question this article only touches.

• How to Sell Fresh Herbs From Home: which herbs to grow first, how to harvest in the morning so bunches last, how to package them, and what a bunch should cost at market.
• How to Sell Dried Herbs and Spice Mixes From Home: drying methods, jar sizes, label rules and pricing for the herbs you cannot sell fresh.
• How to Sell Potted Herb Plants at a Farmers Market: starting herb plants cheaply, pricing pots and timing the spring rush.
• How to Get Your Product Added as an Add-On to a Local CSA: how to pitch a vegetable farm and how to structure an add-on deal, with a wholesale price or a revenue share.
• How to Write a Wholesale Price Sheet Restaurants Will Take Seriously: what goes on the one page you hand a chef, from bunch sizes to delivery days.

Take Herb Orders Before You Cut

Herbs are the product where timing matters most: a bunch cut to an order is sold, and a bunch cut on hope is compost by Sunday. The growers who sell out every week are the ones who know the count before they walk into the garden.

Here is what that looks like on a Homegrown storefront. You list this week's herbs on Monday, with single bunches at $3 to $5 and a mixed bunch at $10. You set a two-day order prep time, so orders for Friday close Wednesday, and text the link to your market regulars and neighbors. Thursday morning you cut exactly what was ordered, and Friday they pick up at your porch or your booth. On a $20 order you pay $0.88 in card processing, and the plan is $10 a month billed annually with 0% commission.

Your customers create a Homegrown account the first time they order, and most orders will come from the link you share yourself. Start your herb storefront and take your first pre-orders before this week's harvest.