More crop per drop: Reducing water footprint of cultivated herbs

New research is aiming to reduce the water footprint and increase shelf life of potted and cut herb production in the UK. Focusing on a range of potted and cut herbs, including flat-leaved parsley, basil and coriander, the aim is to reduce the use of irrigation water during crop production, while improving the flavor and quality of the herbs. It has already been shown in other growing systems that substantial water savings can be made without detrimental impacts on crop quality.

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