Our gherkins go from field into jar in 11 steps. Read more about the process here.
GROWN ON GOOD
GROUND. FOR A
Spreewald gherkins used by Spreewaldhof grow in the Spreewald region: on good ground with good soil, in a sunny and warm climate, with ideal water conditions. Embedded, protected from the wind, and surrounded by the Spreewald forest. All gherkins are grown in compliance with the regulations on controlled integrated cultivation that are set out by the German State of Brandenburg. The goal is to produce extremely high quality products, whilst preserving the environment at the same time. All our contract farming partners undertake disclosure of their business operations and practices and allow their farming methods and products to be inspected by independent bodies.
ALL GHERKINS ARE GREEN.
BUT ONLY SPECIAL GHERKINS
ARE REAL ”SPREEWÄLDER” ONES.
So what requirements do real Spreewald gherkins need to meet? They must be grown and processed exclusively in the region, and we only enhance them using original recipes containing fresh dill and fresh onions. The ratio of a little acetic acid and plenty of delicious herbs in the jar give our gherkins an exceptional, perfectly seasoned taste.
OUR GHERKINS HAVE GOOD
NEIGHBOURS. SUCH AS
FRESH DILL, FOR INSTANCE.
Our dill is grown on fields in the Spreewald region. It is harvested using a harvester binder; smaller quantities are also cut by hand with a scythe. Because gherkins and dill grow at different rates, we need to plan the planting schedule precisely. Planting them at different times ensures that there is always enough fresh dill available when the gherkins are harvested.
WE HARVEST OUR GHERKINS
BY HAND. AND MANY OTHER
The soil in the Spreewald region is so good that not only gherkins thrive here: fine nutty-tasting pumpkins grow particularly well, and wholesome red cabbage becomes nice and crisp, developing a deep purple colour. That is why these two vegetables are also farmed in the Spreewald region – and harvested by hand.