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All our plants come from organically-certified seeds. The transplant of new crops is usually planned for the end of summer and undertaken using mechanical transplanters that have been specifically designed for medicinal herbs. During the year, we’re constantly working the land with mechanised weeding machines and manual hoeing in order to limit the emergence and growth of weeds.
The cutting and harvesting of the herbs is undertaken in the pre-flowering stage for culinary or herbal use and in the full bloom stage for use in distillations. Usually, the best time for harvesting is the one that coincides with the balsamic period, the moment of the plant’s maximum flowering, when it has reached full vegetative stage and has the highest concentration of active ingredients in its leaves.
The harvest is mechanized using mowers
After harvest, the fresh plants are immediately subjected to a conditioning process to limit the natural enzymatic deterioration and preserve the active principles they contain. The drying is performed in a static oven designed and built specifically for the drying of medicinal herbs that ensures a constant temperature and the right level of humidity.