Daily Pioneer News

Students work with the hydroponic herb garden in the UWP greenhouse.

PLATTEVILLE- University of Wisconsin-Platteville students now have the luxury of having fresh rosemary and basil is some of the food they purchase from UWP Dining Services. The UWP greenhouse is producing rosemary and basil in a state-of-the-art Verti-Gro system and selling it weekly, fresh cut to UWP Dining Services.

The herbs are harvested twice a week and sent within hours to UWP Dining Services. According to Doug Stockli of UWP Dining Services, there is a noticeable taste difference between fresh and dry herbs. "Fresh is always better," he said.

UWP Dining Services uses basil in items such as basil pesto and sun dried tomato basil, which is used on sandwiches. Rosemary is used to marinate items like grilled chicken.

The herbs are grown in a Verti-Gro hydroponic system. Hydroponic means that the plants are grown in a nutrient solution instead of soil. The Verti-Gro system was purchased in order to save floor space. The system features square pots, which are angled opposite each other and stacked vertically. A pole runs down the middle to stabilize the structure.

The system allows four plants to grow in one pot and 36 plants per square foot. Currently, the UWP greenhouse has 13 towers, which supports approximately 500 plants.

UWP greenhouse employees added a microprocessor system, which controls the carbon dioxide levels, lighting and water levels. The advantage of having an automated system is that it saves energy and increases plant value.

The system is especially useful in winter, when carbon dioxide levels are low. The microprocessor pumps carbon dioxide into the air, keeping the levels up to three times more than the levels outside. This keeps the plants actively photosynthesizing all day. Without the system, carbon dioxide levels would remain low and the plants would stop photosynthesizing and thus stop growing for a portion of the day.

The system also saves energy by turning the lights on only when the light intensity is too low. Once the sun comes out again and the intensity increases, the system shuts the lights off. This also allows workers to control day length to meet each type of plants sunlight needs more accurately.

Another advantage is that students gain career applicable experience with hydroponic systems. They mix fertilizer, take pH readings, start new plants, transplant seedlings, help harvest the herbs and monitor nutrient levels. "Working at the greenhouse is a very positive experience. The hydroponic systems are fun to work with and learn about. It is great to know we can produce food on campus for students to enjoy," Luke Wojcik, student greenhouse assistant, said.

"I love working at the greenhouse because it's a constant learning process. Also, the work I do changes with the season so I get a lot of variety," Sarah Ritter another student Greenhouse assistant said. "The experiences I gain from working at the greenhouse will definitely help my future career goals. My major is Ornamental Horticulture and I would really like to pursue a career in landscape design. It is always good to have some experience working at a greenhouse because if you're working with the plants it is so much easier to learn them than if you were just to take a class. I really enjoy working at the Pioneer Greenhouse and I am thankful to have a place on campus where I can get paid to learn more about my future career."

Anyone wanting more information about the herbs being sold to UWP Dining Services may contact Michael Compton, director of the UWP School of Agriculture, at (608) 342-1393 or compton@uwplatt.edu.

Contact: Michael Compton, director, School of Agriculture, (608) 342-1393, compton@uwplatt.edu Written by: Krystle Kurdi, UWP Public Relations, (608) 342-1194, kurdik@uwplatt.edu