ZipGrow™

Best Crops For Hydroponics

A Reference Guide For Modern

Farmers
 Purpose Difference Between Crops

Environmental Needs
Growers benefit from new technology and resources by being able to grow almost
anything, anywhere. All they need to do is choose crops that can grow together in
The decline of the family farm and the advent of hydroponics has changed the the environment they choose.
shape of farming. Hydroponic techniques often require different crop condi-
tions, and when conditions are different, management is different. There are some tricks for growing dissimilar crops in the same environment.

This guide is written to help you optimize your growing conditions and practice For example; Differences in irrigation needs can be solved by plumbing your system with
to grow crops better than ever before. valves on each section to control irrigation, timing, and pressure for independent sec-
tions. A grower with rosemary in one section can turn the valve onto that sector for a
few hours a day, but still water fennel or lettuce on a constant drop by controlling the
Use this guide to build a crops list; compare the ideal pH and EC ranges, imag-
valves on those crops’ respective sections.
ine the labor involved in planting and harvesting; and always feel free to pick
up the phone and give us a ring.

You can reach the ZipGrow™ Inc Team Monday - Friday 9-5pm EST at:
1.855.947.4769.
NPK Ratios

Greens 8-15-36 Lettuce, Chard

Herbs 2-3-8 Rosemary, Basil

Flowering and Fruit- 2-9-19 Strawberries, Toma-

ing toes
 Glossary

Reproductive Cycles Apical Growth

Growth which grows upward from the apical bud of the plant; usually results in the
The reproductive stage of a plant’s life cycle is cued by age and environmental val- “main” branch of the plant.
ues like heat and light. You can steer your crops to or away from these life cycles by
pruning, and by adjusting light ratios, and temperature.
Bolting
For most greens and herbs, reproductive growth means bolting. During this stage veg- A shift from vegetative to reproductive growth, usually resulting in a tall inedible
etative growth slows down and the leaves become bitter and tough. flower stalk and bitter to taste.

For other crops such as strawberries, cucumbers, squash, melons ETC., reproductive
growth is the desired outcome.
Cole Crops (Brassicas)
Varieties of the species Brassicas Oleracea, including mustard, cabbage, kale, broc-
Pollination can be an issue for indoor fruiting crops - Growers have several options: coli, and kohlrabi, among others.

* Find varieties that are self pollinating IPM

* Introduce pollinators (bees)
* Hand pollinate using a paintbrush, toothbrush, etc. (Integrated Pest Management) A pest management strategy which utilizes multiple
types of control and precise timing to control pest populations for the best economic
outcome in the long term.

Reproductive Cycles Lateral Buds

Differing crop varieties and techniques require different harvesting methods. Some The set of undeveloped buds situated on the side of the stem of a plat which grow if
crops (like lettuce) are only harvested once before being torn out and replanted. the apical branch is badly damaged or removed.
Other crops, such as kale, mustard, chives, chard, and some herbs can be harvested
multiple times. Lateral Buds
The time it takes for a plant to grow from transplant to harvest-able crops.
Harvest and prune carefully to maximize the next production cycle of the
plant.

On woody plants like basil, a main stem grows upward and dominates production. As you can see from the elon-
There is a pair of lateral buds on the stem which do not grow into branches unless the gated stem & the leaves which
main (apical) stem is cut. If you cut the apical stem, you can trigger growth from the
are starting to turn inward, this
lateral buds, replacing the one branch with two branches, increasing production with
bushier growth. This is one way to increase production of a basil plant. Other growers lettuce plant is beginning to bolt,
prune to favor a center stem, which is harvested more frequently and has a more and will soon become bitter.
consistent length.
 Greens Swiss Chard

About Swiss Chard:

Chard is a French green, popular in greenhouses and kitchens around the world. The
tender leaves add freshness and a mild buttery flavor to dishes like soup, the ba-
con-friendly southern dish “greens and beans”, and even in salads or on BCG (beet,
chard, and goat cheese) sandwiches.

Greens are considered low-dollar crops, fetching $3.50-5.00 Chard leaves grow on elegant stems which range in color from red, yellow or white -
per pound. you can get Swiss Chard larger than a dinner plate. Chard is a good crop for
beginners.

Though they bring in less per pound than most herbs, greens The cool weather crop is not only tasty and easy to cook, but easy to grow in almost
can be a benefit to farmers because they satisfy a consistent any hydroponic or aquaponic system. A multitude of varieties can be found from
seed companies; our favorite is Swiss “Rainbow” Chard.
need in most communities.
Chard is a fairly tough crop; pests include the occasional aphids and (very) occa-
Greens can also be a liability-reducer for farmers, who can sional powdery mildew outbreak. Although high or low temperatures will affect the
taste, the crop is overall very tolerant of stressful conditions.
rest assured knowing that it will only take four to six weeks (a
typical turn for greens) to return to full Chard is bi-annual, so it will not bolt for the firs year.
production.

pH Range: 6.6-7.0
EC/PPM: 1.8-2.3 / 900-1150
Light: 4-8 hours
Temp: 55-75° F; frost tolerant
Planting: Easy to grow from seed
Harvesting: Only harvest 30-35% of the pant, leaving the rest of the
plant to support another harvest.
Yield: .5 Ibs./ Tower/ 6 Week Turn
Pests & Diseases: Minimal; very rarely, aphids & powdery mildew.
 Swiss Chard Mustard Greens

Harvesting & Storage About Mustard Greens:

Chard can be harvest four to five weeks after being transplanted, and yields well. Brassica Juncea, or mustard greens, is another member of the brassicas family (a
relative of kale and cabbage). Although its precise origins are unknown, there’s sup-
In our ZipGrow™ Towers, healthy systems produce four pounds per 5-foot tower per 4-week turn, port to assume that mustard is native to Eastern Europe and Asia, as is reflected by its
and 5.5 IBS per five week turn. common names - India mustard and China mustard.

Growers should only harvest chard partially, leaving 65-70% of the foliage for the The ruffled leaves of mustard taste similar to radishes and can add a spicy bite to a
plant to photosynthesize to the next turn. To harvest, clip the largest leaves from the salad, sandwich, or can be eaten by themselves (often steamed). Mustard is often
plant, as close to the base of the plant as possible. Harvesting in the morning or eve- cultivated for it’s seed, which is used in brown mustard (the condiment) and has
ning can help keep chard fresh. When harvested this way, chard plants can yield for been used for centuries in folk remedies for aches, arthritus, and even promote cow
several turns in a row. milk production in some areas of the world. A grower favorite is the Southern Giant
Curled variety; however many varieties have been bred with different flavors and
Chard can keep over a week without beginning to wilt if treated correctly. Chard colors ranging from green to dark purple.
lasts longest when stored without washing and sealed in containers or bags at cool
temperatures, which dramatically reduce respiration and decay incidence. Although mustard greens aren’t the first thing that come to mind when creating a
weekly menu, they are a great addition to spruce up a dish that is lacking flavor. Sell-
ing mustard greens in large quantities will prove difficult.

Timeline
pH Range: 6.0-7.5
Harvest Transplant
EC/PPM: 1.2 to 2.4 / 60-1200
Seed Germination
0 Weeks 5-7 Weeks 4-5 Weeks
Light: 2-18 hours
3-4 Weeks
Temp: 50-75° F

Chard is easiest to grow from seed, and germinates within 1-2 weeks. Plant
Planting: Easy to grow from seed
Chard seedlings at 8-10 inches apart in most techniques including ZipGrow™ Harvesting: For partial harvest, only take 30% of the pant, leaving
Towers. The plants grow quite large and can shade each other out if too close. the rest of the plant to support another harvest.
Yield: 3.1 Ibs./ Tower/ 5 Week Turn

Pests & Diseases: Few; Cabbage Loopers, Flea Beetles, Cabbage

Worms, and Clubroot possible if grown in soil.
 Mustard Greens Kale

Harvesting & Pricing About Kale:

Mustard is another crop which is easy to grow, and a favorite with UpStart
Kale has been hailed as a super food and has found it’s way into home and restau-
Farmers. Mustard will grow almost anywhere using any technique, and rant menus alike. Crop varieties from the scaly-looking Dinosaur Kale (also called Tus-
although it will survive down to 35° F, it’s not as frost tolerant as some of it’s can Kale) and Curly Kale grace our soups, smoothies, salads, and more.
cousins.
Some varieties display shades of red and purple, like Russian Red Kale.
When grown outside and or in the soil, mustard greens can have issues
with cabbage loopers, flea beatles, cabbage worms, and clubroot.
Grown vertically and or in healthy hydroponics systems - this is not likely.

Mustard greens can be managed similar to kale - grown from seeds, pH Range: 6.0-7.5
which take four to seven days to germinate, the seedlings will be ready EC/PPM: 1.8 to 3.0
to transplant at 2-3 weeks later. (at 3-4 weeks from the seed planting). Light: 2-18 hours
After 4-6 weeks growing, growers can harvest the greens partially (recom-
mended), taking only 30% of the plant and leaving the rest to continue to Temp: 45-85° F
grow. We’ve experienced yields of 3.1 Ibs per 5-foot ZipGrow™ Tower this
way, although light and nutrients impact that number. Planting: Easy to grow from seed
Harvesting: For partial harvest, only take 30% of the pant, leaving
Pricing for mustard greens varies widely by market, quality, and value the rest of the plant to support another harvest.
points, but most UpStart Farmers are getting pricing at $5.00-6.00 per
pound.
Yield: 4 Ibs./ Tower/ 6 Week Turn

Pests & Diseases: Rare; aphids and powdery mildew most likely
indoors.

Harvest Seed Germination Transplant

0 Weeks 4-7 Dayss 3-4 Weeks 4-6 Weeks
 Kale Arugula

Harvesting & Pricing About Arugula:

For farmers growing kale with hydroponics can be a simple and profitable option. Arugula is a Brassica, like mustard or kale. It carries a spicy punch in a tender leaf,
Kale’s popularity can bring in good profit for farmers. The crop grows relatively quickly making it a great addition to salads, pizzas, and sandwiches. Some varieties are spici-
with a six week turn from transplant to harvest, or can be harvested partially to regrow er than others, with the Rocket variety being considered the spiciest of the three most
(no more than about 30% for quick regrowth). popular (Astro, Rocket, and Sylvetta).

Growers using ZipGrow™ Towers can expect to see four pounds of produce per tower Though Arugula grows like lettuce (some varieties are ready for harvest in just three
for a full harvest when conditions are favorable. weeks), it’s often considered a herb. Farmers can typically get slightly higher prices on
arugula than lettuce, with some sellers achieving the extreme about 50-60 cents per
Kale is a cool weather crop, and many growers even apply cooler temperatures ounce. A more realistic price range would be $3-5 per pound.
(down to 40° F) on purpose to draw out a smoother, improved flavor in the green.

Fortunately, kale is another crop which - when grown indoors - is targeted by only a pH Range: 6.0-6.8
few pests such as aphids and some powdery mildew.
EC/PPM: .8 to 1.2 / 400-600
Light: 2-10 hours
Temp: 50-65° F

Harvest Seed Germination Transplant Planting: Easy to grow from seed

0 Weeks 4-7 Dayss 4-5 Weeks 5-6 Weeks Harvesting: Full Harvest
Yield: 2-3 Ibs./ Tower/ 5 Week Turn
 Cabbage Cabbage

About Cabbage: Harvesting & Pricing

Cabbage is one of the Cole Crops. (cabbage is Brassica aleraced var, capitata) Overgrown cabbage heads crack and split. Splitting is caused when the heads grow
large and firm, then resources (such as water or fertilizer) are increased. Keep growing
Hydroponic cabbage is a fairly hands-off crop to grow. General pest control mea- conditions consistent, and don’t wait too long to harvest.
sures (use oan IPM plan) usually keeps pests at bay, and cabbage needs no extra
pruning or training. The heads grow large (eight pounds is not uncommon), so farm- Cabbage is vulnerable to common pests such as aphids, and fusarium, as well as fun-
ers can get a fairly large crop from a small space. From one 5-foot ZipGrow™ Tow- gal diseases like blackleg and lack rot. The latter are usually due to the crown of the
er, for example; a farmer could get 4-6 heads totaling 3050 Ibs if grown correctly. plant being kept moist. Watch out for leaks or high water levels that could do this.

In our ZipGrow™ Towers, cabbage can be planted 4-6 plants to a tower.

pH Range: 6.5-7.0 Consumers might find prices for grocery store cabbage near $.60/Ib.
EC/PPM: 2.5 to 3.0 / 1250-2100 Prices climb for organic cabbage or local cabbage, which goes for $1.25 to $2.00 per
pound.
Light: 6-12 hours
Temp: 40-70° F At a piece of $1.25/Ib a farmer could sell a 5-Ib head of cabbage for $6.25 or an 8-Ib
head for $10. If he/she is growing in towers, they might make $25-40 off of one tower.

Planting: Easy to grow from seed

Harvesting: When head is Firm - one time
Yield: 4 heads/2.8 Ibs./ Tower/ 5 Week Turn
Harvest Seed Germination Transplant
Pests & Diseases: Rare; Slugs, Aphids, Flea Beetles; Diseases include 0 Weeks 4-7 Days 4-7 Weeks 14-18 Weeks
Blackleg, Black Rot, Fusarium

Timeline
For best germination rates, keep seedlings a little warmer than mature crops (65-70°F).
Scarification of seeds can also increase germination rate. After being planted, seeds
will germinate in 4-7 days, and ready to transplant 4-6 weeks later or when the first
true leaves arrive. Depending o n the type of cabbage and the size of head desired,
the crop will be ready for harvest 9-11 weeks later.

Harvest when the head is firm and big enough for your markets.
 Bok Choy (Pak Choy) Bok Choy (Pak Choy)

About Bok Choy: Harvesting & Storage Tips:

Bok Choy comes in a range of sizes, including large varieties like Joi Choi and smaller Bok Choy has thick but fragile veins and ribs, take care when handling not to break
varieties like Shanghai Green Pak Choy, which offer more compact, tender heads leaves. Store Bok Choy in containers with good air circulation and high relative hu-
with delicate flavor. midity, at temperatures in the 30’s (°F), or just above freezing.

Boc Choy (Brassica Chinensis L.) - Belongs to a genus in the mustard family called
the brassicas. Members of brassica include Kale, Cabbage, Broccoli, Cauliflower, and
dozens of other important food crops, Perhaps the most similar member of brassica -
Timeline:
in terms of appearance and taste, anyway - is Tatsoi. Plant Bok Choy from seed and transplant as soons as there are true leaves on the
plant; this will typically occur in about four weeks. Though highest yields occur at six
Tatsoi (Brassica Narinosa, also called Broadbeak Mustard) - Displays the same weeks from transplant, Bok Choy may be grown on shorter turns down to four weeks,
thick leaves and light veins as bok Choy and tastes just as good. Tatsoi can be grown
in similar conditions.

Napa Cabbage (Brassica Rapa Pekinensis) - is another brassica member which, while
it looks different than Bok Choy and Tatsoi, has the same sweet flavor and crispness. It

Seed Germination Transplant Harvest

can be used in many of the same recipes (Napa Cabbage is often used for the Ko-
rean dish, Kimchi), Napa cabbage prefers the pH and EC range of Bok Choy as well,
and tastes better when grown in cooler temperatures.
0 Weeks 4-7 Days 4-5 Weeks 8-11Weeks

pH Range: 6.0-7.5
EC/PPM: 1.5 to 2.5 / 750-1250
Light: 12-18 hours
Temp: 55-75° F
Planting: Easy to grow from seed
Harvesting: Full harvest
Yield: 7.3 Ibs./ Tower/ 5 Week Turn

Pests & Diseases: Rare; Aphids, Powdery Mildew

 Lettuce Lettuce

About Lettuce: Harvesting & Storage:

Lettuce is one of the most popular crops in the world. The cool-weather crop grows Harvesting techniques can affect shelf life if the lettue is handled roughly, bruised or
sweet and tender, a perfect addition to any fresh dish. crushed during the process. This makes produce much more vulnerable to post-har-
vest decay and diseases, as well as impacting the scalability of the produce.
Lettuce grows well in almost any gardening system, whether hydroponic, aquapon-
ic or traditional soil gardens. It takes up relatively little space, has a short (5-6 weeks Quick Tips for harvesting and storing:
from transplant or 9-11 weeks from seed) growing cycle when it’s healthy, and there is * Harvest the whole head.
always high market demand. * Store at 32-35°F and keep temperatures consistent.
* Don’t let the lettuce freeze.
Hundreds of lettuce varieties are grown around the world. The common varieties, like * Process the lettuce minimally.
red and green Romaines, Iceberg, Oak leafs, Green Leaf, and Mesclun mixes, can be
found in almost any grocery store. Lettuce can be harvested quickly as a batch by taking the whole head. (Many grow-
ers harvest the entire plant, including the roots, which can extend shelf life if the grow-
Don’t forget about unique heirloom varieties. Seed companies like Baker Creek Heril- ing technique facilitates it.) For growers using our ZipGrow™ Towers, a harvesting knife
oom Seeds offer great varieties like Deer Tongue, Bronze Beauty, Brune D’Hiver, Cim- used to cut each head where it meets the face of the Tower is best. Horizontal grow-
maron, and Devil’s Ear Lettuce. ers should harvest close to the surface of the soil or other growing apparatus.

Lettuce, with so much transpiration and moisture, can be tricky to store for more than
a few days before it starts wilting, or wore - get’s slimy.

Lettuce needs cold temperatures to extend shelf life. Just above freezing (35° F, or
pH Range: 5.6-6.2 just above 0°) is ideal, and lettuce can stay fresh for up to three weeks this way. Don’t
EC/PPM: .8 to 1.2 / 400-600 let the lettuce freeze! If frozen, the leaf epidermis will serperate from the other issues,
and the leaf will decay rapidly. Lettuce requires humidity to keep from drying out, but
Light: 10-18 hours condensation or heavy moisture on the leaves is detrimental. The best thing that pro-
Temp: 45-70° F ducers can do to avoid condensation is to keep temperatures very consistent.

Planting: Easy to grow from seed

Harvesting: Harvest whole head or (full plant) and store at 32-35° F.
Yield: 7.3 Ibs./ Tower/ 5 Week Turn

Pests & Diseases: Rare; Aphids, Powdery Mildew, Leaf Miners Seed Germination Transplant Harvest
0 Weeks 7-14 Days 3-4Weeks 5-6 Weeks
 Herbs Oregano

About Oregano:
About Herbs:
Oregano (Origanum spp.) is a small, bushy herb with a strong unique flavor that’s
especially pungent when the herb is fresh. The leaves are used fresh and dried in
most types of cuisine, but especially Italian and French. There are three main kinds of
oregano used for culinary purposes: Greek (Origanum vulgare hirtum), Mexican (Lip-
pia graveolens, which actually isn’t oregano at all), and Italian (Origanum x majori-
Herbs are high value crops with a continuous yield.
cum).
Herbs can be easier to grow than greens, but take a longer time to reach ma- Oregano has small, rounded leaves that are fuzzy in some species - this makes it hard-
turity. This longer maturation time can cause problems. In case of an emergen- er for them to deal with high humidity.
cy, it takes longer for a grower to reach full production again; however, most
herbs can be harvested multiple times. You can buy oregano in bulk for $60-65/Ib, which ends up being about $4/oz. Dried
oregano is $3.50-4/oz, and driend organic oregano comes in higher at $5-5.50/oz.
Herbs regularly bring $1.00/oz.-$2.99/oz Fresh orageno pricing varies by market and growr, but UpStart Farmers can consis-
tently receive at least $2-3/oz. for herbs.

Because oregano is a popular herb, demand isn’t difficult to secure. Be sure to check
in with your local markets. Your crop choices should heavily depend on real-life feed-
back that is specific to your situation.

Oregano can bring in a lot of profit, but be aware that the growing timeline is much
longer. Oregano is a slow grower - the first harvest is eight weeks after transplant.
Once established, the tips can be harvested every 3 or 4 weeks.

Oregano needs dry periods in irrigation and thoughtful pruning.

Oregano suffers from typical greenhouse pests like thrips, white flies, and sometimes
aphids. Be especially aware of over watering: like rosemary, oregano prefers low wa-
tering and is susceptible to root rot and other diseases if over-watered.

Planting: Propagation by cutting is best

Harvesting: Multiple harvest; prue similar to rosemary
Yield: 2.5 Ibs./ Tower/ 8 Week Turn
 Oregano Mint

About Mint:
pH Range: 6.0-8.0
There are dozens of types of mint, but the main varieties are spearmint (Mentha Spi-
EC/PPM: 1.5 to 2.0 / 750-1000 cata), pepermint (Mentha x Piperita), and pennyroyal mint (Mentha Pulegium); some
Light: 12 hours of the other mints like lemon mint (Monarda Citriodora) are actually not mint at all.
When mint is used in the kitchen, it’s usually spearmint.
Temp: 55-70° F
Mint’s bright leaves grow lush, making full gardens or ZipGrow™ Towers that look
Pests & Diseases: Rare; Thrips, white flies, spider mites etc. beautiful wherever they are. This makes them superb candidates for live sales and
displays. Because it grows so fresh and viable, easy solutions and have proven to be
well received by clients.

Mint is tolerant of low EC and some temperature variation, although it doesn’t do

Harvesting & Storage: well when heat spikes above 80°F. It struggles less with pests than many of the herbs,
although verticullum wilt and powdery mildew can become problems. Keep your
greenhouse dry and stay on top of pest control.

Once harvested, fresh oregano sprigs have a shelf-life of 1-3 weeks. Mint can be grown from seed, but using cutting or rootstock is much quicker, es-
pecially on a commercial scale. From mint cuttings, or “clones”, mint roots out and
Be careful of over-chilling or excessive moisture on the foliage grows to maturity within a few weeks.

For stem cutting, you can select healthy green sprigs and simply cut them in water.
We’ve also used cotton or loose soil to set cuttings. Haydn Christensen, owner of Bay-

Transplant
berry Fresh, takes it one step further, and drops his mint cuttings in the gutter that runs
Seed Germination Harvest below the towers.

0 Weeks 8-14 Days 7-8 Weeks 18-22 Weeks For rootstock, you can pull out the media when a mature tower becomes overgrown,
remove some root material to populate a new tower, and simply tuck the root mate-

** OR **
rial in the new media. Then replant both towers - one with old and one with new root
1st Harvest material - and voila! You have two towers of mint.
15-18 Weeks Since mint grows quickly, we run mint on a three-week turn, harvesting it completely
between each new turn. It’s a lightweight herb but still produces about 3-4 Ibs per
tower. Depending on local markets, growers can expect anywhere from $2-4 per

Transplant Cutting
ounce. Specialty markets sometimes sell mint for even higher prices! Check with local
1st Harvest 2nd Harvest consumers, stores, and markets to see if there’s demand for mint in your area,
0 Weeks 6 Weeks 14-16 Weeks 17-20 Weeks
 Mint Chives

About Mint: About Chives:

Common chives are the variety most used. A few other varieties, like garlic chives
pH Range: 6.5 - 7.0 and Chinese chives are also available.
EC/PPM: 2.2 to 2.6 / 1100-1300 Chives are a tough crop that will survive a wide range of temperatures and can even
Light: Full Sun - 14-18 hours go without water for a while without it impacting the quality of the plant. Chives are
also fairly pest-resistant, rarely infected with diseases, and rarely are targeted by in-
Temp: 55-70° F sect pests.

Planting: Propagation by cutting or rootstock Chives propagate rapidly from roots, and can be planted by division. Growers using
ZipGrow™ Towers can simply tear apart the roots of a plant from another ZipGrow™
Harvesting: Complete, Multiple Tower and use it to plant multiple others.
Yield: 3-4 Ibs./ Tower/ 3 Week Turn
Rarely will growers need to use seeds to grow chive seedlings, unless mature chive
plants are nowhere to be found.

Pests & Diseases: Occasional verticillum wilt and powdery mil-

dew. pH Range: 6.1 - 6.8
EC/PPM: 1.8 to 2.2 / 900-1100
Harvesting & Storage: Light: Full Sun - 12 hour minimum
Mint is ready to be harvested when it is 8+ inches tall. To harvest mint, shear across the
face of the growing plane with a knife, leaving 1-2 inches of plant to regrow and har-
Temp: 65-80° F
vested again in only 2-3 weeks. (Mint can be harvested the same as chives)
Planting: Seed or by root
Some growers prefer to harvest sprigs with shears so that they can pick and choose Harvesting: Every 2-3 weeks by cutting the plant to 1-2 inches from
the young tender shoots as a premium product.
the crown
Yield: 3-5 Ibs./ Tower/ 4 Week Turn

Pests & Diseases: Rare; most common in hydroponic systems are

viruses and fungas gnats.
Cutting Transplant Harvest
0 Weeks 2-3 Weeks 5-6 Weeks
 Chives Fennel

Harvesting & Storage: About Fennel:

If chives are grown from seed, seedlings will be ready to transplant about four weeks A mildly sweet herb with a taste reminiscent of anise, fennel is edible both as bulbs
later, and ready to harvest 3-4 weeks later. When planted from root, chives will be and greens. The greens may be harvested once before a full-plant harvest a few
established within 2-3 weeks and will grow thicker with every harvest. Eventually, chive weeks later.
plants will inhabit every inch that you let them.
While most grocery stores carrying fennel sell it between $1-1.50 per bulb, some On-
Chives should be trimmed back to about 1-2 inches above the crown every two line sellers can sell a bulb for $5.75.
weeks (three at the most). This will give growers a nice harvest and will keep the
chives looking lush and green. Most UpStart Farmers will be somewhere between these two price points. Growers
should do a survey of local markets to determine potential pricing. Fennel prefers a
Chives are very easy to harvest with a pair of shears or a harvest knife. Hold the top of lower EC and moderate pH. Though fennel often proves drought tolerant, heat tol-
the plant in one hand (carefully) cut through the greens near the base, You’ll be left erant, and cold tolerant, it is not frost tolerant. Fennel rarely struggles with pests if it’s
with a handful of the tasty herb. kept healthy, although aphif infestations could affect the crop.

Fennel has a wider range of germination rates, from about 60%-90%. Be sure to get
good seeds Baker Creek and Johnny Seeds are both great places to start). Seeds
take 1-2 weeks to germinate and are typically ready to plant 3-5 weeks later. The
bulbs can be harvested as soon as the grower wants, but .5-1 Ib bulbs are standard at

Transplant Harvest
most markets. From seedlings it takes most plants 6-8 weeks to reach harvesting size.
Seed
0 Weeks 4 Weeks 7 Weeks

** OR **
Root Harvest
0 Weeks 2-3 Weeks
 Fennel Basil

Harvesting & Storage: About Basil:

There are dozens of basil varieties, from spicy bush basil, to lemon basil, to Thai basil.
Fennel may be harvested twice (once for the greens, one for the bulb and greens to- Favorites are the only classic sweet basil, Genovese basil, and dwarf basil. Basil grows
gether) if you have a market hungry for the greens. As with chard and kale, only 70% better in ZipGrow™ Towers than in any other growing technique in the world and
of the greens should be harvested at first. In a healthy system, fennel can yield 5-8 Ibs yields 3-4 Ibs./Tower/5-week turn.
per ZipGrow™ Tower in an eight-week turn.
Basil prefers warmer temperatures (65-95°F) with a lot of light (14-18 hrs of good light),
a pH range of 5.6-6.6, and EC between 1.4-2.3.

Seed Germination Transplant Harvest pH Range: 6.2 - 6.8

0 Weeks 7-14 Days 3-5 Weeks 10-15 Weeks EC/PPM: 1.6 - 2.2 / 800-1100
Light: Full Sun - 14-18 hour minimum
Temp: 65-95° F
Planting: Seed or clone
Harvesting: Prune apical meristem to cue lateral growth
Yield: 3-5 Ibs./ Tower/ 5 Week Turn

Pests & Diseases: Nematodes, aphids, thrips, flea beetles, white-

flies, snails. slugs. Diseases include damping off, root rot, leaf spot dis-
eases, fusarium wilt, and powdery mildew.
 Basil Parsley

Harvesting & Storage: About Parsley:

Basil has been bred to be a single-stemmed plant growing upward. Parsley is a Mediterranean native used worldwide both as a garnish and as a popular
For ZipGrowers, a bushier multi-stemmed plant is better. A pruned tower looks better, addition to savory dishes. Several varieties of parsley exist, from the more bitter and
makes your towers balanced and it’s much easier to carry around. The bushier the frilly garnish parsley to the flavorful, tender large leaf varieties.
plant the more it yields.
Though popular mostly as a cooking ingredient, parsley has been used in a variety of
To change the way that basil grows, growers can trigger a secondary type of growth ways, from a medicinal ingredient to a symbol in ceremonies like the Seder dinner.
that moves outward and up instead of straight up. This is called lateral growth.
A young basil plant (say 5-10 inches tall), has places on the stem with buds on the Parsley’s tolerance of a wide temperature range and EC range make it an easy crop
side of the stem that haven’t grown out yet. Those are the lateral buds; they’re like for farmers to add into a crop set. Large leaf varieties like Italian flat leaf grow abun-
back-ups that will only grow if the main stalk gets badly damaged or removed. dantly in hydroponics (or aquaponics), and farmers using ZipGrow™ Towers should
plan on harvesting a lot of weight from the large plants, which grow 12-18 inches from
This means that if growers clip the stem right above those lateral buds, they will be the face of the Tower or media.
triggered to grow out. There are two instead of one, growers increase the production
of that branch. When pruning, snip the stem right above the lateral buds. (Not at the
base of the plant.) If you prune a basil plant correctly, you’ll see an increase in yield
each time you harvest for the first three harvests at about weeks 5, 8, and 11. pH Range: 6.0 - 7.0
To extend the shelf life of basil, store it above 55º F (preferably at a temperature of EC/PPM: .8 - 1.8 / 400-900
60º) where it can attain a shelf life of 12 days. Instead of cooling the basil, keep it in a
higher-temperature cooler, or on a counter in a cool room.
Light: Full Sun - 14-18 hour minimum
Temp: 60-75° F
If growers package basil in bags or cartons that reduce moisture loss (plastic with little
or no air exchange), be sure to keep storage temperatures steady to avoid conden- Planting: Seed
sation.
Harvesting: Harvest twice before replanting
Handle basil gently, as bruising can increase the rate of deterioration. Many Upstart Yield: 3-5 Ibs./ Tower/ 5 Week Turn
Farmers have found that selling basil packaged in clamshells is helpful for preserving
the herb.

Pests & Diseases: Rare; most common are thrips and aphids.

Seed Germination Transplant Harvest

0 Weeks 7-10 Days 4 Weeks 8-10 Weeks
 Parsley Rosemary

Harvesting & Storage: About Rosemary:

Parsley can be harvested multiple times similarly to chives. Rosmarinus officinalis belongs to the family Lamiaceae like many of our culinary
Use shears or a harvesting knife to cut the crop down to 2-3 inches from the face of herbs. Rosemary is a great fit for indoor farming because it can be very compact.
the Tower or the media, and keep it in the system to regrow. Another harvest may be Although rosemary has a longer turn than greens, it can achieve good pricing.
taken about 3 weeks later.
Non-local rosemary can be bought at a typical grocery store for $2.25-2.50/oz, but lo-
We recommend starting a new cycle for parsley after the second harvest. Parsley cal and organic farmers list prices up to $3.90/oz. Growers should conduct basic local
yields can be very high in healthy hydroponic systems – one 5-ft ZipGrow™ Tower can market research and compare different herbs prices. Like its co-members of Lamia-
yield 3-4 pounds per Tower each harvest. ceae, lavender and thyme, rosemary prefers dry feet. This means that growers should
give roots a dry period between watering. For example, in our greenhouse, we have
ran oregano, thyme, and rosemary on a separate circuit. We ran our drippers through
that block of towers twice a day for about 30 minutes each time.
Timeline:
Rosemary is typically pest-free and can even deter many pests, but growers will oc-
Parsley comes as an affordable seed and germinates within 3-4 weeks with good
casionally see powdery mildew or mite infections. Botrytis and root rot can be an issue
moisture.
if growers over water. Growers raising rosemary in hydroponics should be especially
careful about this, as it’s easy to over water.
Seedlings are ready to transplant a few weeks later when they display their true
leaves, and first harvest typically happens 5-6 weeks later.
Starting rosemary from seed can be a finicky process – the seeds need consistent
moisture and germination rates tend to be around 30-50%. Growers are often better
off propagating the plants from cuttings, although some argue that best flavors and
aromatics come from seed grown plants.

Seed Germination Transplant 1st Harvest

0 Weeks 3-4 Weeks 6-8 Weeks 11-14 Weeks pH Range: 5.5 - 6.0
EC/PPM: 1.0 - 1.6 / 500-800
2nd Harvest Light: 6-8 hours
14-17 Weeks
Temp: 75-85° F
Planting: Clone is fastest
Harvesting: Multiple harvests
Yield: 7.8 Oz./ Tower/ Week
Pests & Diseases: Rare; botrytis or powdery mildew
 Rosemary Fruiting Crops

Harvesting & Storage: Fruiting crops are productive and satisfying to grow in ZipGrow™ Towers, but are
slightly more labor intensive due to the typical size of fruiting crops and to higher nutri-
Rosemary is a perennial; the plant’s natural lifetime can extend for decades. It can ent requirements.
be harvested many times by pruning (similar to basil).
Large saturated plants may require trellising, which may be done with string, wood,
Farmers should never take more than 30% of the plant at once, leaving 70% for the netting, or wire. The large plants may make your towers bulkier and more awkward to
plant to photosynthesize and continue to grow. Like basil, rosemary grows best when move.
pruned just above the apical shoots (the “V” in the stem).
Since fruiting crops have to produce both vegetative and reproductive growth, nutri-
ent requirements are much higher. Nutrient levels in a system with fruiting crops re-
quire more active management than systems with greens or herbs.
Timeline:
Seed-grown rosemary takes 2-3.5 weeks to germinate and an additional 3-4 weeks Strawberries are the easiest fruiting crop to grow, being smaller plants. Other common
until they are ready to transplant. fruiting crops include tomatoes, melons, peppers, squash, and cucumbers.

Cuttings are ready to plant when roots are established and the spring has grow past
a few inches in height. This should happen in 2-3 weeks.

From transplant to the first harvest, rosemary takes 6-8 weeks.

Growers should expect lower yields for the first few harvests while the plant is growing
more mature. In time, mature plants can give over 7 ounces per ZipGrow™ Tower per
week.

Seed Germination Transplant Harvest

0 Weeks 2-3.5 Weeks 5-7.5 Weeks 11-15.5Weeks

Cutting Transplant Harvest

0 Weeks 2-3 Weeks 8-11 Weeks
 Strawberries Strawberries

About Strawberries: About Strawberries:

Growers can order strawberries from most big seed companies like Burpees or John-
ny’s Seeds. Dozens of different varieties are available with different environmental For farmers growing a variety of crops, salt content could be an issue in their strawber-
preferences and different bearing timelines. The two main types of strawberries are ry -growing efforts. While strawberries flourish in most hydroponic systems, the high EC
ever-bearing and junebearing. We recommend ever-bearing (or “day-neutral”) vari- levels required by some crops can cause depressed yield for strawberries in the same
eties for indoor growers. system.

Strawberries are best grown from rootstock rather than seed. Vegetative growth (run- In a healthy system, strawberry rootstock will have new growth sprouting up in less
ners) tends to be much faster than sexual reproduction (seeds), so you can cut the than a week. Pinch back the buds for 4-6 weeks to keep the plant’s resources direct-
time from planting to production by months or years by using rootstock. ed towards vegetative growth. This gives the plant the ability for higher yields later on.

Strawberries are prone to pest and diseases like spider mites, pythium, and crown rot. If flowers are allowed to develop, fruit forms and ripens in about 2 weeks. Outdoors,
Use miticides to manage mites, a fungicidal dunk before planting to prevent fungal producers can rely on natural pollinators like bees, flies, and birds to spread pollen
infections, and plant the rootstock correctly to avoid crown rot. from the male parts to the female parts of the strawberry plants. Indoor growers will
either have to hand-pollinate with something like a paintbrush or keep bees.
**Remember: ALWAYS read the label before using a pesticide. It is a legal document, and straying
from instructions is unlawful! **

The crown of the plant is the region where the roots become the stem. Keeping the
crown dry is key to avoiding crown rot. When you plant your root stock, choose the
plants with thicker crowns and talk to the provider about sterilized rootstock or a rec-
ommended fungicide dunk for the rootstock. Plant the rootstocks at an angle so that
the crown of the plant is angled upward. If the plant is planted at a downward angle,
then water can run down the roots and over the crown, creating crown rot problems
down the road.

You’ll see a woody “stalk” or stump near the crown of the plant that looks different
from the other shoots. That is the remains of the runner from which the plant grew. Try
to keep the runner on the top side of the plant.
If you don’t have the space to plant all of your rootstock, you can store it in a fridge
or cooler (depending on the variety, most seed companies will tell you to store the
rootstock at about 32º F) for a limited time. Strawberries prefer lower salt levels (an EC
of 1.2-1.5 is best), long day length, and a pH range of 5.5 to 6.8.

Keep the temperature in the high 60’s and keep the growing facility dry.
 Appendix A -Crop Sets Appendix B -Growth Rates

Crops For Beginners:

HERBS
HERBS SEED -
GERMINATION
GERMINATION-
TRANSPLANT
TRANSPLANT -
HARVEST
Lettuce Kale Fennel
Bok Choy Mint
Genovese Basil 7-10 Days 3-5 Weeks 5 Weeks
Mustard Greens Arugula
Chard Chives
Lime Basil 5-15 Days 3-5 Weeks 5 Weeks
Cool Region Crops:
Cilantro 7-10 Days 3-5 Weeks 5 Weeks
Lettuce Bok Choy Fennel
Arugula Mint Nasturtiums
Kale Cilantro (Coriander) Peppermint Oregano 8-14 Days 5-7 Weeks 8-10 Weeks
Mustard Greens Tarragon

Warm Region Crops: Fennel 7-14 Days 3-5 weeks 6-7 Weeks

Bok Choy Lemongrass

Mint 12-16 Days 4-5 Weeks 6 Weeks
Oregano Spearmint
Basil
Parsley 21-28 Days 3-4 Weeks 5-6 Weeks
Low Region Crops:
Cilantro Sage Nasturtiums
Chives 15-21 Days 4 Weeks 6-8 Weeks
Chives Oregano Peppermint
Tarragon Fennel
Lemon Thyme 8-20 Days 4 Weeks 6-8 Weeks

Lemongrass 10-90 Days 4-5 Weeks 5-6 Weeks

Nasturtiums 7-14 Days 3-4 Weeks 3-4 Weeks

Tarragon 10-14 Days 5-7 Weeks 8-10 Weeks

Chervil 7-10 Days 4-5 Weeks 3-5 Weeks

 Appendix B -Growth Rates Appendix C -pH

CROPS pH EC/PPM
GERMINATION TIME TO TIME TILL SALE
GREENS TIME TRANSPLANT (TURN) Basil 6.2-6.8 6.2-6.8/800-1100

Cilantro 6.5-7.5 .8-1.8/400-900

lettuce 7-14 Days 3-4 Weeks 5 Weeks

6.0-8.0 1.5-2.0-750-1000
Oregano

Fennel 6.0-7.5 1.0-1.4/500-700

Chard 5-7 Days 3-4 Weeks 5-6 Weeks Mint 6.5-7.0 2.2-2.6/1100-1300

Parsley 6.0-7.0 .8-1.8/400-900

Chives 6.1-7.8 1.8-2.2/900-1100

Bok Choy 4-7 Days 3-4 Weeks 4-6 Weeks

Rosemary 5.5-6.0 1.0-1.6/500-800

Lettuce 6.2-6.8 0.8-1.2/400-600

Mustard Greens 4-7 Days 3-4 Weeks 4-6 Weeks
Chard 6.0-7.0 1.8-2.3/900-1150

Bok Choy 6.0-7.5 1.5-2.0/750-1250

Kale 4-7 Days 4-5 Weeks 5-6 Weeks

Mustard Greens 6.0-7.5 1.2-2.4/600-1200

Kale 6.0-7.6 1.8-3.0/900-1500

Arugula 5-7 Days 3-4 Weeks 6-7 Weeks Arugula 6.0-6.8 1.2-1.5/400-600

Cabbage 6.5-7.0 2.5-3.0/1250-1500

Contact Us

1.855.947.4769 info@zipgrow.com

www.zipgrow.com