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Production
of herbal extracts
The year at Herrens Mark begins in the spring, when we both harvest and sow our dandelions
In early May, our dandelions are lovely and yellow, and the green leaves are crisp and brimming with juice and vitality. Both the flowers and leaves are harvested, while we wait until autumn to harvest the roots. Just like carrots and parsnips, the autumn is also high season for dandelion roots, when they are packed with vitality.
The red clover is harvested midway between the harvest of the dandelion flowers and the dandelion roots. Red clover is most nutrient-rich in the middle of summer when it is just about to blossom.
Finally, small batches of sage, mint and lemon balm are harvested when in season and added to the finished Red Clover Extract.
PRESSING
Immediately after harvesting, the flowers and roots are placed in the 6 x 1.5-metre tank. The large, cylindrical stainless-steel tank was originally made for Dong in connection with COP15 in Copenhagen for the purpose of producing bioethanol. Now it produces litres and litres of extract.
The mass is heated under controlled conditions to extract the liquid. Then everything is sent on to the press. The pressed juice is poured into one of the 15 large 20,000-litre tanks in the refrigerated storage room, while the excess pulp is returned to the fields and ploughed into the soil, providing nourishment for the next batch of crops.
FERMENTATION
One of the most essential processes in the making of the extract takes place in the large tanks. This is where we ferment the extract using lactic acid bacteria. The extract is inoculated with an inoculum of lactic acid bacteria, and the fermentation process slowly begins. Carbonation occurs, and it takes a great deal of experience and knowledge to control the process and ensure that the carbonic acid is evaporated before the extract is finally collected.
During fermentation, the pH of the extract drops to around 4, where no bacteria other than lactic acid bacteria can survive.
Fermentation using lactic acid bacteria therefore has a preservative effect, allowing us to avoid alcohol or other forms of preservatives.
PACKING
Once the extract is fermented and has been stored for long enough, it is piped back to the old farmhouse buildings where the packing room is located.
Here, the extract is poured into airtight bags using a custom-built machine which ensures that no oxygen comes into contact with the extract.
The bag-in-box solution, as it is called, ensures a long shelf life, precisely because the bag prevents oxygen from getting into the extract.
NEW PRODUCTION HALL
Despite Broendegården being a four-winged farm with production in two wings, expansion was necessary in 2017, with the addition of an extra production hall. The new hall covers an area of 750 m2 and it is clad with heat-treated pine, making it blend into the surrounding landscape.