University of Tennessee Hosting Meeting on Culinary Herbs Research

The University of Tennessee in Knoxville is hosting a joint annual stakeholder meeting to discuss and share results from Controlled Environment Agriculture Herb Extension & Research Base and End-of-Production Leafy Greens projects. This meeting, which takes place June 29-30 at the University of Tennessee, Agriculture and Natural Resources Building, will be hosted by Kellie Walters and Alicia Rihn at the University of Tennessee in Knoxville. There is no registration fee, but please register by June 8.

At the meeting, the team will share results of its various experiments and outreach efforts, and seek feedback and input for future work. For those on the Advisory Committee, the team will seek specific feedback on its accomplishments and activities to date, and suggestions for future research and outreach activities.

Presentations at the event will include:

• Hydroponic Herbs and Food Safety Interventions: A Rapid-Fire Research Showcase
• From Roots to Shoots: Tackling Pathogens in Greenhouse Herb Production
• Effects of Air and Nutrient Solution Temperature and CO₂ Concentration on Growth, Yield, and Quality of Fresh Cut Culinary Herbs
• Silicon Supplementation during Production to Improve Herb Postharvest
• UV Radiation and Blue Light Influences on Basil Propagation
• UV-B Lighting Effects on Culinary Herbs – Growth and Quality Considerations
• End-of-Production Lighting Effects on Leafy Greens
• Light Intensity and Far-red Light Interact to Control Growth of Culinary Herbs Grown Indoors
• End-of-Production Nutrient Solution Composition and Temperature Strategies for Hydroponic Leafy Greens in Deep-Water Culture
• Deficiencies and Revised Leaf Tissue Standards for Herbs
• Perceptions and Preferences: Understanding U.S. Consumer Choices in Culinary Herbs