Grow, process (if necessary) and sell fresh, preserved and dried herbs (seeds, parts, plants). Examples are dill, basil, cumin, celery seed and cilantro (coriander).
It is surprising that with so many gardeners and the high prices of herbs on the shelves of the supermarkets, that many more haven’t gotten into the lucrative field of herb growing and processing.
When you in the store for herbs and spices, they are usually expensive — $2.00 per ounce and up. Still many still grow wild! Bay leaves for example are available free by the bushel on bay trees that grow all over the south.
Herbs and spices have been around for centuries — they were used in ancient times to mask “funny” tastes in meats that could not be refrigerated, “people odor” before deodorants were invented and of course, to add a little variety to the same foods eaten day after day, because all that was available was what was in season.