The fact that the cultivation and trade in fresh herbs increases, has not gone unnoticed by Ed Oomen of Tastemaker. Cut fresh herbs in particular show much growth, he says. "You also see supermarkets importing fresh herbs from countries such as Israel and Egypt, because they want to be able to offer it year-round." Marcel Verdellen of Vitacress Real also sees an upward trend in fresh herbs. He says that there are some initiatives for cultivation in the winter, but not enough: "We still rely on imports from Israel and Kenya in the winter."
Piet van Vugt has a different way of growing. "Ten years ago we started to grow to the needs of our customers rather than to the general market." His herbs are available all year. In order to achieve this, cultivation goes on in different regions. "We go where the quality is best,” he says. For continued supply, the herbs are grown in Kenya, Israel, Hungary or Ethiopia. If something goes wrong in cultivation, delivery is picked up by the other growing regions.
Sjoerd Jochems, on behalf of producer Fossa Eugenia from Venlo, foresees that popular herbs like basil, mint, chives and parsley will continue to be available as potted plants. "A large group will indeed go for the convenience of cut herbs." On the other hand, people are increasingly keen on growing vegetables and herbs themselves, in which case they’ll prefer pots. "Herbs are often purchased because it will be fun to have them in the kitchen. We also provide more and more information with potted herbs, on how to keep and water them. It is a combination of inspiration, education and activation."
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