#thyme #herbfarm #basil #hydroponicfarming
Unfortunately, he doesn't enjoy this part of his job. “I can't smell it anymore,” Mr. Manno said. “You're here all the time, you become immune to that smell, so that's probably one of the downsides of growing basil.” Mr Manno, who runs Quality Harvest at Kudla, north of Adelaide, is one of the largest hydroponic basil farmers in South Australia. Production here has increased from 1,000 bunches per week to almost 30,000 bunches per week in the last decade. Damien Manno and Marlon Motlop blend cultures and flavors on the farm. Mr Mann was named young breeder of the year at last year's Hort Connections national awards. This was huge achievement for someone who grew up on vineyard, trained to be winemaker, and then started growing plants in greenhouse. “There was something that always brought me back to growing and growing something green,” he said. “I actually bought a book [about hydroponic food production] and read it probably hundreds of times.” We bring together traditions and business His big preference for basil stemmed from his family's traditions and a gap in the market when he noticed a large number of herbs coming from interstate. “Because originated in southern Italy, my mother used lot, and my mother used a lot, so was familiar plant,” he said. Mr. Manno initially grew only basil and Asian greens, but has since diversified into other familiar herbs such as coriander, mint and chives. He has recently taken diversification to the next level, working with former AFL players Marlon and Daniel Motlop to grow native herbs and succulents under the Native Kitchen brand. The farm now grows herbs such as coriander, mint and chives. While he brought business growth experience to the partnership, it was a two-way education. “Before I grew up Indigenous, I had no idea about certain aspects of Indigenous life what they meant, and now having that appreciating that is something you probably can't buy,” he said. Cultivating native Australian plants Native plants are traditionally found outside, but to supply them all year round, growers decided to move them into the more controlled environment Mr. Manno has created. Marlon Motlop said adapted well and although not as strong as they were in the wild, were still strong. "Even standing here, the smells hit you in the face," he said. Native herbs often have a strong flavor. "Australians have a habit of going wherever they go, in some ways they act like weeds." The facility, dominated by Mediterranean plants, now has a distinct Australian flavour; Everything from native basil, river mint and sea parsley to succulents like karkalla and battle greens are grown. “We started by saying we could replace traditional basil and use Australian indigenous produce, but we have learned a lot along the journey and now see it as a more value-added product,” Mr Motlop said. Mr Motlop, who is also an in-demand musician, said it was a different tempo from