“We are what we eat”
…also on vacation

We grow all our vegetables organically:

1. Biodiversity: Having different plants and animals near each other promotes balance in the ecosystem. We also cultivate older varieties of fruits, vegetables and cereals, to recover and not to forget their true flavours.
2. Compost: The recycling of plant material renews the land, fortifying and fertilizing the soil. To accelerate the process we use Humofix, produced by the Sisters of the Fulda Abbey in Germany.
3. Crop rotation: Rotating our crops and alternating where in the garden we let them grow,it is important for the success of the harvest. The crops are optimally nourished and able to resist parasites.
4. Use of vegetable extracts: The regular use of liquids extracted from plant shoots such as nettles, Comfrey and horsetail  activate microorganisms in the soil, which fortify the plants and prevent pest infestation.
5. Association of plants: Different plants and crops stimulate each other to grow, especially when helped by nearby flowers such as Marigolds, (which kill nematodes and fend off destructive insects), Calendula which attracts pollinators and beneficial insects, and Nasturtium which is edible and protectively covers the ground.
6. Mulching: Plant material not only protects and fertilizes the ground between the vegetables, but also maintains the moisture of the soil and prevents the growth of weeds.

All that we do in our garden, we do primarily by hand so as not to compact the ground or to disturb the microorganisms.