At the end of this year, Kruiden Claus, one of Belgium's largest herb farms, celebrates its 125th anniversary. The company has a range of hundreds of types of herbs and supplies garden centers and the Belgian, Dutch, and French hospitality sectors; even Michelin-starred restaurants. "This diversity means we receive special requests from many countries because we can access all kinds of herbs," says Lode Claus, the family business' fourth generation.
Kruiden Claus' history began in 1900 with Lode's great-grandfather. He worked in the castle gardens in France to learn more about growing herbs. Upon his return to Belgium, he set up a herb nursery. "He always had a passion for edible plants." The company evolved from cultivating a wide range of products to focusing on herbs, edible flowers, forgotten vegetables, and rare strawberry varieties. "That's mainly due to my father, who moved the company 35 years ago and started growing a wide variety of herbs," says Lode.
He took over in 2009, after a challenging year in which he completed his master's in commercial sciences while learning the business ropes. "I have no regrets. I've been involved in the 'herb world' for 16 years. Apparently, you can't deny what's in your blood."
350 varieties to various buyers
The company supplies diverse markets, and their preferences vary greatly. "For example, there's a noticeably significant interest in Asian herbs in the Netherlands. And they love everything with an anise flavor. In Belgium, the more classic varieties are more popular in the garden centers, but we also have various customers who supply to Michelin-starred restaurants," Lode explains.
"Those are growers who purchase plants from us. They're always looking for something new because restaurants must increasingly distinguish themselves. I think we have 350 different types of herbs, all of which find their way to consumers through various sales channels."
Kruiden Claus gets unusual requests, too, like from an Italian buyer who wanted more salicornia or a grower who grew chervil plants for the Swiss company Ricola. "These are special orders for which others may lack the knowledge. That's the advantage of having the support of three generations," says Claus.
Growing and cooking
The company has also published five books about growing and cooking with herbs. "The last two were innovative as they combined growing and cooking. We want to remove the barrier to growing and using new varieties in the kitchen."
The family already has a new generation. "We're still tremendously passionate about herbs. I have two daughters, aged 6 and 2. If they want to get involved, we'll certainly encourage that," Lode concludes. The company keeps innovating and expanding and wants to continue to do so for many years to come.
For more information:
Lode Claus
Kruiden Claus
Beerstraat 1
9770 Kruishoutem, België
+32 (0)498 106 733
info@kruidenclaus.be
www.kruidenclaus.be