The quality and freshness of our herbs follow the principles of organic farming and derive from controlled cultivations in the Swiss territory. Officinal plants are the heart of all Erbe Ticino products.
The medicinal plants
CULTIVATION
The quality and freshness of our herbs follow the principles of organic farming and derive from controlled cultivations in the Swiss territory. Officinal plants are the heart of all Erbe Ticino products.
Our farmers work together to obtain high quality medicinal herbs, according to the organic agricultural standards. The processing is largely still hand made.
In the organic production of aromatic herbs, the most important phase of the work is in soil preparation, in seedlings planting and in weeds treatment during the season. A lot of effort is required for the harvest too. While for fertilizing or irrigation, most of the herbs cultivated in Ticino do not have great needs.
PROCESSING
Harvest
Each plant has an ideal period to be harvested when the presence of essential oils is greater. It is important to gather herbs at the right time in order to preserve the organoleptic qualities.
Drying
The drying takes place at the Orto il Gelso in Melano, owned by the San Gottardo Foundation. It deals not only with the cultivation of a large quantity of herbs, but also with the drying out of all the “Erbe Ticino” herbs. The Melano plant wants to become the main drying implant for all the producers of medicinal herbs. The Orto il Gelso has in fact the only professional dryer active in Ticino area.
Cutting
The dried product undergoes the “cut”, i.e. it is reduced to the right size (for herbal tea, powder, etc.) depending on the final use. Thanks to this operation you can prepare mixtures of several different herbs, achieving synergy from their therapeutic properties.
Mixing
To obtain a good blend of medicinal herbs it is necessary to use synergistic plants to strengthen the effectiveness of their therapeutic properties. It is also important to include in the mixture some aromatic herbs to adjust the taste and to make the product palatable.
KNOW THE HERBS
Achillea Millefolium
It is a herbaceous, perennial and aromatic plant. Its dried flowers are used in many preparations for their antispasmodic (relaxing baths), astringent, cicatrizing and anti-inflammatory properties. It can be used instead of chamomile as it contains azulene and in digestive disorders.
Calendula officinalis
In the medical field the flowers of Calendula officials are used for their antispasmodic and cicatrizing effects. In dermocosmetics, the calendula is widely used, especially as a nourishing and protective inflammatory for the skin, and for its anti acne effect.
Cyanus segetum
In the pharmaceutical industry cornflower is mainly used in eye care: distilled water has astringent and inflammatory properties and can be used for rinses and eye drops. The bright blue color of cornflower-based products is able to positively influence the customers and is probably related to the success of this use.
Gentiana Lutea
It is considered an eupeptic: it stimulates appetite and aids digestion. You can use only the roots. Thanks to its bitter but fragrant taste and its digestive properties it is widely used in liquor, especially amaros.
Lippia citriodora
The infusion is used as a digestive, carminative and antispasmodic. It contains a high amount of melatonin, a substance used as a natural relaxant that promotes nocturnal sleep. Young leaves and flowering tops used in infusion are collected twice a year, in late spring and early fall.
Melissa officinalis
It is known for its medicinal properties and is also very popular as an aromatic herb and for the preparation of refreshing herbal tea characterized by a citrus aroma. It is currently used as a sedative. Lemon balm is appreciated as an aromatic herb: its fresh leaves are used to flavor many foods.
Mentha citrata
The plant has a characteristic lemon scent and the leaves have a refreshing smell. Mentha citrata is used to make a tea that tastes like lemonade.
Mentha piperita
Characterized by an intense flavor, the essence is mainly used in the preparation of beverages and confectionery products. It is an effective expectorant, analgesic and antiseptic.
Monarda citriodora
The Monarda citriodora aromatic herb is native to North America and is characterized by a pleasant citrus taste. Both small leaves and flowers can be used as a aromatic herb. It is a very good flavor for seafood and meat dishes.
Mendrisiotto Chili Pepper
The Mendrisiotto is the region in which grows a very unique product: the Ticinese Chili Pepper. It’s cultivated according to natural methods in the Mezzera Agricultural Company. The chili pepper develops its characteristic flavor thanks to the slow ripening in the warm sun of southern Ticino.
Rosmarinus officinalis
Rosemary is an aromatic perennial plant. The twigs and leaves have aromatic properties which stimulate appetite and digestion. Moreover they has carminative, tonic and stimulating functions for the nervous system, the liver and the gallbladder.
Salvia officinalis
Sage has been used in the kitchen since ancient times, as an aromatic plant. Among the main effects, sage has antiseptic efficacy and is also digestive and calming.
Thimus vulgaris
The thyme is used as an aroma or as a herbal tea. The flowers and leaves are used to flavor soups and meats. This plant has different properties: antiseptic, antispasmodic, carminative, deodorant, diaphoretic, disinfectant, expectorant, sedative, tonic.