The mountain herbs grow at elevations of 500-900m in the gently rolling foothills of the alps, far from industry and major highways. Herbs have flourished here since the 13th century, and have long been cultivated using traditional methods. The herbs grow in small fields according to organic standards and completely without the use of chemicals.
Cultivation is largely only possible by hand, and the harvest is performed in part by hand and in part with machinery. Due to the climatic conditions, irrigation is not necessary. Within 1-2 hours after harvest, the herbs are gently dried in a cabinet dryer at 40°C for 12-24 hours. Thereafter the herbs are roughly cut and packaged. The dried herbs are not sprayed, light-treated, or processed further.
The climatic conditions of the region strongly influence the quality of the herbs. The main factors affecting the growth of the herbs are the mild summers with cool nights and harsh winters, which are accompanied by consistent precipitation and humidity all year round. The careful selection of herbs, an advantageous location with granite soil, gentle processing, as well as strict standards all ensure that the produce from these farms is of top quality. The resulting herbs are incredibly rich in taste, nutritious, and contain a high concentration of essential oils as well as phytochemicals.