In some months it is difficult to obtain certain herbs. This has everything to do with the natural growth process of herbs. Let us explain. For herbs, it is spring from mid-April to late June. The best time for perennial crops like thyme, rosemary, marjoram, oregano and sage to reproduce by producing flowers. During this process, all energy goes to the flower and the energy supply of the plant is negligible. Result: quality and shelf life sometimes is below acceptable level, causing lower supply you are used to.

Which techniques are used?
However, our supplier makes every effort to maintain the availability, quality and shelf life of thyme, rosemary, marjoram, oregano and sage during this period of the year. How? There are various techniques for this, for example a technical cut;

  1. If the plant threatens to bloom, it will be harvested immediately.
  2. Let the plant bloom slightly and then cut it off completely.

With this technique, the plant thinks that reproduction is over and all energy can go back to the plant.

That's it?
No absolutely not. A lot of attention is paid to the growth process and there is a lot to steer through food, water and sunlight. For example, when there are very hot or very cold periods, the growth process is disrupted and the herb plant will produce a flower, a natural reaction to reproduce itself. This process is closely monitored and adjusted where necessary. When the living conditions of the plant are kept in the same conditions all year round, this gives the best result for the quality and taste of the herbs. Which is precisely why the cultivation of herbs takes place around the equator. In addition to these "controllable" factors, varieties are also selected with the right properties in terms of taste, shelf life and therefore flowering.