The annual seasonal transition is currently taking place in the cut herbs sector. "Except for thyme, which we can offer all year round from German cultivation, by the beginning of December we have also switched to imported goods for the last crops, including parsley," says Thomas Herrmann, managing director of the Neuss-based herb company, which has 1,300 hectares of its own cultivation in Germany. The company is run by the Herrmann family – Willi and Marion Herrmann in the third generation and Guido and Thomas Herrmann in the fourth (pictured below). In Spain, Italy, and France, Herrmann Kräuter relies on a combination of its own land and cooperation with long-standing producer partners. "The first half of the season in Germany was characterized by wet and rainy conditions, but towards the end of the season, the weather was very nice, which particularly benefited our outdoor crops. This enabled us to largely compensate for the delayed start to the season in Spain due to the weather," Thomas Herrmann continues.
Shortage of chives
The areas in Spain where the Herrmann company cultivates its crops are mainly located in the Murcia region, away from the area flooded by Storm Dana. "In this respect, we have come through unscathed." In terms of marketing, classic winter herbs such as rosemary, thyme, and mugwort are currently in demand. The same applies to chives, which are currently mainly sourced from Morocco. "Due to the high demand and the limited availability of quantities, there has been a shortage of this item for several weeks." The herb specialist explains that the somewhat more sensitive varieties, such as marjoram, oregano, and the like, which require a constantly warmer climate, are mainly procured from Morocco. In addition to Spain, Italy, and Morocco, the company also sources air freight from East Africa, either Ethiopia or Kenya, as required.
Cut herbs are trendy
The trend towards large bunches (100-200 g depending on the product) continues, Herrmann adds. Dishes from ethnic cuisines, such as tabbouleh, Greek farmer's salad, Thai curries, and many more, in which herbs are a main ingredient, are becoming increasingly popular. "Herbs are suitable for every diet, whether vegan, vegetarian, or a diet with fish and meat. In particular, the younger generation is once again much more fond of cut herbs, although the more unusual varieties are also attracting increasing attention. The customer is becoming more 'convenient' and is increasingly turning to cut herbs that can be processed quickly. At the same time, inflation and the associated price sensitivity are also having an impact on herb sales. Herbs are still seen by end consumers as an add-on or additional item. We have found that both commercial kitchens and end consumers are most likely to do without items such as herbs in times of a reduced budget or a general increase in the cost of living."
All in all, the management of the growing company is looking positively to the near future. Herrmann: "Climate change remains an important factor. Here it is important to differentiate: on the one hand in geographical terms, by strategically planning our production areas several kilometres apart if possible. We are also testing a wide range of robust, more resilient varieties in cultivation to minimize risks accordingly. In terms of cultivation, I believe in a hybrid solution in which open-field cultivation will continue to account for the largest share in the future."
Photo credit: Herrmann frische feine Kräuter
For more information:
Thomas Herrmann
Herrmann frische feine Kräuter
Blindeisenweg 12
41468 Neuss
Phone +49 2131 - 7621600
[email protected]
www.herrmann-kraeuter.de