Posted on 05 August 2009 by

Selling Herbs at Farmer’s Markets

herbsBy Vanessa Richins

You don’t have to be a large scale farmer to sell your produce at a farmers’ market.

If you plan your garden carefully (for example, using as much vertical space as possible to maximize yield), you could possibly have enough for your own use as well as some to sell at the market.

You could sell fresh produce, preserves and more. You can also participate with other kinds of products. I’ve seen breads, cheeses, candies, jewelry, books and more.

Some possible crops that are easier for urban gardens are herbs. Many people would love to buy fresh herbs for their cooking but find prices in stores to be prohibitive. These can often be grown relatively quickly and cheaply in your garden. Since they grow so quick, you can also grow several different crops throughout the season.

First, you’d want to contact the organizers for your local farmers’ market to learn about costs for a booth. My local market allows micro growers to share a booth for $7 a day. Regular booths cost $14 a day, or $132 for the whole 22 Saturday season.

Amy Jeanroy from Herb Gardens at (and Tomato Casual alumni!) has some great tips on getting ready for your farmers’ market selling adventure. For example, she advises that you bring twice as much as you think you’ll be able to sell. I know I was disappointed when I visited a booth with a long list of luscious sounding artisan breads, only to find that they had 2 loaves left.

She also suggests offering samples and recipes. I bought some extra sour sourdough from that bread booth after trying the sample.

Have you ever sold at a farmers’ market?

One Response to “Selling Herbs at Farmer’s Markets”

  1. Fern @ Life on the Balcony Says:

    In CA it’s pretty hard for the average home gardener to sell their extra produce at a farmer’s market, and nearly impossible to sell prepared food items like jams or bread. You have to have permits to sell food to the public and all food sold to the public has to be prepared in a commercial kitchen with current healt permits and inspections.

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