First steps

There are so many things to consider when planning a business, even one on such a small scale as I am.

What permits will I have to get? How much will they cost? How many herbs do I need to plant in order to be able to sell enough to make it worth the trouble and to keep enough on hand through the entire growing season? How often can each herb be trimmed without asking too much of it?

How will I keep up with the extra demands on the soil without resorting to chemical fertilizers? I use cow manure in my home garden, but would that create an e coli liability risk for the public -- we've all heard the horror stories.

Should I first try to create a partnership with a farmer's market regular and then approach restaurants after I've gotten more established? I don't want people coming to my home, especially during the day when I am not there.

I think I will begin with chives. I have a clump already that is about the most undemanding plant I have ever seen.

I will put together some attractive cards to go with them that talk about the history and uses of chives, as well as other facts, such as that they are the only member of the onion family that is native to the Old World and the New.