Greenhouses and Undercover
Tunnel growing
Allée Bleue’ s abundant herbs by Carol Posthumus
The beautiful Allée Bleue estate near Franschhoek in the Western Cape is well-known for its wines and olive oils, and increasingly its fresh herbs. In fact, the 200ha Allée Bleue – the name reflecting the estate’ s avenue of picturesque eucalyptus“ bluegum” trees- is one of the Western Cape’ s biggest herb producers. The always-fresh herbs are distinctly branded and are available at retailers including Pick‘ n Pay, Checkers, Woolworths, Fruit and Veg and the Spar. The farm harvest more than 1 ton of herbs every week, year-round, and supplies only the Western Cape.
On a visit to Allée Bleue, the GM, Ansgar Flaatten tells the SABI magazine team that the farm started cultivating herbs some years ago, to diversify the produce from wine and fruit. Allée Bleue is also used as an event venue for weddings and happenings such as the annual Undercover Conference, which will be held here from 11-12 October.
The estate is certainly well worth a visit for a wine tasting, picnic or for accommodation if visiting the winelands – you can even, if you like, overnight here in a Sir Herbert Baker designed cottage.
Allée Bleue, owned by Friedrich- Wilhelm and Elke Dauphin, has wonderful art collections that can be enjoyed by visitors. Herb farming is akin to a fine art here too. You can, indeed, enjoy the Herb Farm Tour with Allée Bleue’ s resident herb grower Lario Moolman, who is passionate and highly knowledgeable about tunnel farming and herbs.
World of herbs
Lario Moolman joined Allée Bleue in 2009 as an Production Assistant and a few years later was promoted to the Production Manager of the Herbs Department at Allée Bleue.
Moolman’ s career is well steeped in herb growing, which she entered after studying Agriculture at Cape Technikon, now CPUT.“ I did my experiential learning at the University of Stellenbosch’ s
Nurturing herbs from seed
Allée Bleue’ s herb farmer Lario Moolman says they grow the herbs directly from seed. The length of time that the herbs are ready for harvest is variant.
Yummy summer rocket – for salads and pizzas – is ready for its first harvest after only 18 days!
“ So you can imagine during those 18 days how many times I will have to check on the plants’ irrigation and adjust the EC on the fertigation and treat it with foliar feeds and plant protection products. In winter it takes about twice as long before harvest but it also takes longer before the crop goes into flower and leaf production stops. So although we have to wait longer before we can harvest, we are able to harvest for a longer period in winter.
Notably, coriander takes about 4 – 5 weeks before first harvest in summer,“ but then you can only harvest once or twice, maybe three experiential farm, Welgevallen. In 2005 I started working as a forewoman on an herb farm called Adelaarsvlugt and this was where I got my first taste in growing herbs on a commercial scale. The owner, Leslie McGregor, a formidable farmer and woman, introduced me to the world of herbs and for the next four years I managed her greenhouse grown herbs,” Moolman tells us.
Moolman muses that she loves being outdoors all day,“ I love seeing the plants develop from tiny seed into beautiful lush green plants.”
And beautiful green plants they definitely are in Allee Bleue’ s tunnels. Herbs like coriander,
times if you’ re lucky, before it bolts.” In winter, coriander is harvested for the first time after a waiting period of 8 – 9 weeks“ but then you’ ll be able to get up to 7 cuts out of it before it bolts.
Another aspect worth keeping in mind, says Moolman, is the amount of days that pass between harvests. With coriander, for example, it takes almost exactly 7 days between harvests in summer, but in winter, with comparison, it can take 14 to 21 days before it has grown out again to be harvested.
Open field takes much longer before the crop can be harvested. Allée Bleue has some open
Lario Moolman
rocket, dill and mint are flourishing and green here- they look to be growing vividly in the tunnels on the farm.
Allée Bleue started growing its herbs in around 2000 for the essential oil markets and for drying as well as edible flowers and mushrooms. With time, culinary herbs became the prime focus.
Allée Bleue is looking at expanding their tunnel production, especially to make provision for the winter months, when the herbs tend to grow much slower. This will also to help with supply during the peak seasons.
Moreover, the estate is going to launch an exciting new herb line in spring – Mum is still the word, but Moolman says:“ I can’ t give out any more details, but I can tell you the foodies and health junkies out there are going to love it!”( Watch this space!)
field crops, which they have trialled. The hardier herbs such as rosemary, sage, oregano, thyme and lemon grass don’ t need as much protection as leafy herbs.
“ We planted them in the open field first as a trial to see how well they would do in the soil before we invested too much in the project. They are doing very well and we plan to put a shade net over them to give them some protection against the sun and wind, and to help them grow. We are also doing trials with leafy crops such as coriander and parsley to help with supply during peak seasons”
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SABI | AUGUST / SEPTEMBER 2016