New research from the University of Southampton 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...
Read more Reducing The Use Of Irrigation Water During Herb Production
Tuesday 5 August 2014
Reducing The Use Of Irrigation Water During Herb Production
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