Most German pre-cut herb cultures will inevitably disappear from the market by November at the latest. Not so with Böttcher Gartenbau: The herb expert with its seat in Bürstadt in south Hessen offers German chives from its own greenhouse all year round.
"When the open-air season ends in late autumn, the harvest of German chives continues seamlessly here. Our chives are also continuously available from November to the beginning of April, as we have climate-controlled, innovative techniques through our greenhouse systems. This means the daily volumes required by our customers can easily be arranged," explains Stefan Böttcher, managing owner of the company.
View of the greenhouse / Picture: Böttcher Gartenbau
Convincing quality, daily freshness and regionality
The daily fresh harvest, processing and the short distance to the customer are decisive for the preservation of the intensely aromatic taste of the German winter chives. "We harvest according to demand every day. There are no excess quantities, so there is no need for storage. this quality and daily freshness from regional cultivation is also decisive for our customers," explains Stefan Böttcher.
"In particular, the short transport distances speak for themselves - in contrast to the imported, foreign goods that arrive by land or air, our German winter chives are cultivated at our location, prepared according to customer requirements directly after harvesting on site and delivered to the customers on the same day," explains Birgit Hendzel from the Purchasing and Sales Department.
At Böttcher Gartenbau, flexibility regarding individual packaging wishes of the respective customers is needed every day, and this also goes for German winter chives: whether loose, as bundles, in trays, boxes or flowpacks or as an ingredient of the popular 'herbs for green sauce'.