- Our Herbs
- Drying process
- The laboratory
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Piante Officinali San Marco is a Ccpb di Bologna organically-certificated agricultural company that specialises in the cultivation, processing and transformation of not only aromatic and medicinal plants, but also cereals, legumes and oilseeds in the heart of the Crete Senesi in Tuscany, only 15km from Siena.
– stretches across 17 hectares, of which 7 hectares are dedicated to the cultivation of medicinal plants and 10 hectares dedicated to extensive aromatic crops like fennel and flaxseed, in addition to the traditional rotation of crops: barley (einkorn and emmer), whites oats, Alexandrian (Beerseem) clover and vicia fabia.
– operates specialist machines for working the terrain and harvesting medical plants.
– is a member of “F.I.P.P.O”, the Italian Association of Producers of Medicinal Plants, and has obtained the status of ‘Guardian Grower’ from the Tuscan Regional government for the conservation of the Florentine iris, a species at risk of genetic extinction. This recognition is part of the Tuscan Rural Development Plan 2007/2013- act 214.b2 “Conservation of genetic plant resources for the preservation of biodiversity” (Regulation of implementation of Regional Law 64/2004) http://germoplasma.arsia.toscana.it/Germo
Sage, hyssop, thyme, oregano, lavender, helichrysum, St. John’s wort, saffron, Florentine iris and iris pallida are our dried herbs available for sale.
All our dried herbs can be requested in different types of cuts (herbal tea, leaves, filters etc…) according to the needs of the buyer and the intended use of the product.
The aromatic herbs are grown directly on our land with organic farming techniques that protect the environment, and are selected and processed in our laboratory using specialist and innovative machinery following all the HACCP principles* to guarantee a dried product that is perfectly homogeneous in its organoleptic properties, free of impurities and ready to be used in many different sectors.
*L’HACCP (Hazard Analysis and Critical Control Point) is a food safety system based on the control of the production and distribution of food items according to the principles laid down by Regulation No. 852/2004/EC of the European Parliament and the Council on the Hygiene of Foodstuffs.