Meet Stephen Wachira, a 40-year-old communication engineer who has defied professional boundaries to delve into the world of herb farming.
Armed with a passion for agriculture and an investment of just Sh15,000, Wachira has transformed his modest venture into a thriving herb farming enterprise.
His focus? Parsley, a humble herb that has found its way into the culinary heart of the hospitality industry.
Wachira’s journey began with a desire to move beyond subsistence farming, to explore more productive and profitable avenues.
Inspired by a vision to contribute significantly to the local economy, he meticulously researched various herbs, eventually settling on parsley due to its versatility and high demand.
“Parsley is a plant that its leaves are commonly used by hotels to garnish food. Most of the parsley is for export since local usage is small, but it is growing with time. Parsley is also used for its health benefits since it is among the plants rich in vitamin K,” explains the farmer.
Wachira recognized this demand and set out to understand the intricacies of parsley farming.
He embarked on a learning journey, seeking insights from experienced herb farmers.
One of the critical lessons Wachira learned was the importance of high-quality seeds.
He invested in the best Italian parsley seeds, ranging from Sh1,000 to Sh4,000 per package, ensuring a robust foundation for his farming endeavor.
Unlike conventional farming, Wachira opted for organic methods, utilizing nutrient-rich chicken and goat manure to cultivate his herbs.
His half-acre farm became a canvas for his agricultural aspirations. With careful planning, dedication, and meticulous care, Wachira nurtured his parsley plants.
Regular weeding and attention to detail were the hallmarks of his success. Within just three months, parsley plants matured, ready for harvest.
What sets parsley apart is its unique ability to regenerate after being cut, allowing for continuous harvesting over six months.
“Local demand is growing with time, and some is used by herbal juice makers and hotel industry for food garnishing. Most of parsley is exported for international markets,” explains Wachira, who can manage to make between Sh100,000 and Sh150,000 when he sells 1,000 kilos of the herbs at a price of between Sh100 and 150 per kilo.
Wachira’s success is not confined to parsley alone.
His vision extends to exploring other herbs like chamomile and sage, which hold promise not only in the local market but also in international trade.
Chamomile, renowned for its calming properties, is particularly in demand for making chamomile tea, a beverage associated with relaxation and well-being.
In his journey, Wachira emphasizes the importance of contracts, ensuring a steady market for his produce.
He advocates for soil testing, professional guidance, and access to quality seeds as essential elements for successful farming ventures.
Water, a precious resource, remains a vital component of his agricultural activities, underscoring the need for sustainable water management in farming.
Looking ahead, Wachira’s ambitions are boundless. He plans to expand his acreage, further increasing his herb production.
Moreover, he is actively seeking export markets, aiming to showcase the quality of Kenyan herbs to the world.
