ECOLOGY
Organic cultivation of seasonal herbs
Organic farming is a step in the right direction in many aspects. Among other things, it brings about a quality improvement in our products because this cultivation method comes with some healthy benefits. The plants have to struggle for nutrients and survival in a completely different way compared to conventional farming. They grow more slowly and, as a result, have higher levels of dry matter and essential oils in the plant. This gives our herbs a richer taste and a more vibrant color.
So yes, we are quite proud of our products and hope that they both surprise and exceed your expectations when you serve them to your guests, family, and friends.
ORGANIC CULTIVATION METHOD
We have developed a new unique organic cultivation method that results in far more durable herbs than what is available in the rest of the market. This increases shelf life and thus reduces food waste. When you hold the product in your hand, you should know that nothing is left to chance.
Everything you see is carefully planned (with respect for the natural development method) to provide you with the highest quality on all parameters. We comply with all national and international regulations for organic production.
The unique organic cultivation method we are employing, results in significantly more durable herbs with a somewhat higher dry-matter content and essential oil content. This provides our herbs with a much richer flavour and a more vibrant color.
COMPOST
We obtain our peat from a peat bog. There probably aren’t many people who know that peat is essentially a plant that grows about 1 cm per year, so it’s not as if that by doing so you necessarily deplete the bog. If not overexploited, over a considerable period of years, you could indeed get peat again. However, the challenge with peat is that in just a few years, the planet will almost double its demand, and a significant amount of CO2 is released during its extraction. To compensate for this, we add 25-30% composted willow chips/bark (which have absorbed a lot of CO2 during their growth). There will soon be even more products on the market, so we expect to achieve a 50% reduction of peat consumption within a few years. This means a 50% reduction in the CO2 footprint in the pot. To obtain the finished compost, we additionally add: water, organic fertilizer, nematodes (microscopic beneficial organisms), and bacteria that inhibit fungal diseases and certain pests. Our compost contains neither soil nor harmful bacteria. Analyses show either completely clean or equivalent to the surface of a cheese.
SOWING
We use untreated certified seeds from the largest and most reputable seed companies in Europe. Instead of undergoing heat treatment, the seeds are processed in a way that avoids the most severe fungal diseases. Furthermore, the seeds are continuously refined to develop natural resistance against specific fungal diseases and pests.
FERTILIZER WATER
We do NOT use rainwater, as we simply fear external substances such as PFAS, heavy metals, pesticide residues, bacteria, and similar pollutants that can come down from the sky. So, here we do not compromise on food safety. On the other hand, we are very careful with the water we do use and therefore operate in closed loops. This applies both to organic fertilizer water and even the floor flushing water, which is collected, purified, and reused over and over again.
PEST CONTROL
We cultivate everything according to sound organic principles and follow nature’s path with the help of beneficial organisms that attack pests such as aphids. Likewise, benevolent bacteria and other clever tactics are employed in this battle.
