Parsley: the story behind our sustainable herb cultivation

At Verstegen, we've been committed to sustainable cultivation for years, not only for pepper, but also for parsley. Parsley grows close to home. This refined herb is cultivated on the Saalland farm, where Marga Klein Swormink and Wim Stegeman, along with their children, represent the second generation of growers. Marga grew up on the farm, which was originally established by her parents, early polder pioneers. Their family business is known not only for its high-quality product but also for its commitment to sustainable cultivation methods.

Collaboration with Verstegen

The collaboration between Saalland and Verstegen began through the Agroforestry PPP, in which both the farm and Verstegen are members. What began with a conversation about Szechuan pepper grew into a full-fledged partnership focused on parsley cultivation. The transition from flat-leaf to curly-leaf parsley, combined with regenerative cultivation methods, makes this project a prime example of how sustainability and craftsmanship go hand in hand.

This collaboration is based on a shared vision: a sustainable approach that increases biodiversity and improves soil health. This strengthens the cultivation system against the impact of climate change and reduces the risk of crop failure, strengthening farmers' financial position. Together, we work on the tastiest herbs and spices, grown using sustainable agriculture. Biodiversity is essential, not only for our planet but also for the quality of the herbs we produce. We are committed to promoting, preserving, and restoring this biodiversity.

In conversation with the Klein Swormink / Stegeman family

How do you ensure sustainable parsley cultivation with minimal impact on nature?

Two key pillars of their business are sustainability and biodiversity, which is reflected in, among other things, minimizing the negative impact on nature. Marga and Wim have chosen to let nature thrive by doing less. They no longer plow the land and don't use artificial fertilizers or chemical pesticides. This is a conscious commitment to regenerative agriculture, where soil health is central. "We try to care for the soil as best we can, because resilient soil is essential for healthy crops," says Wim.

What innovative techniques do you use to ensure the quality of your parsley?

Besides sustainable choices, Marga and Wim use modern technologies to ensure the quality of their parsley. For example, by using GPS techniques, they can hoe weeds with 2-cm accuracy without disturbing the crop. The result is a vigorous parsley plant that grows at its own pace, nourished by healthy soil.

What is the added value of growing parsley in the Netherlands?

Growing parsley in the Netherlands offers significant advantages. It's a local product that fits well within a circular economy. It connects consumers directly with growers and reduces the ecological footprint through reduced transport. The Dutch climate, with its mild summers and ample rainfall, creates ideal conditions for parsley growth. These natural advantages result in a slow-growing plant with an intense flavor.

What are the biggest challenges in growing parsley and how do you tackle them?

Parsley has a long growth cycle, which gives weeds ample opportunity to develop. The Klein Swormink/Stegeman family must constantly consider nature's whims. They therefore carefully choose their plots, sow later in the season for faster growth, and control weeds with precise timing of harrowing and hoeing. Early hand-cultivation helps keep the crop weed-free.

Fungal diseases pose another challenge, especially during wet periods. These can severely damage the crop in a short time. Sowing parsley in rows creates a microclimate that prevents mold growth and keeps the crop healthy for longer.

How do you contribute to preserving biodiversity on the land where parsley is grown?

At Saalland Farm, they actively contribute to biodiversity conservation by applying various sustainable agricultural practices on their land. They rotate crops through crop rotation, growing around 15 different varieties to keep the soil healthy. In addition, the soil remains covered year-round with unharvested crops. These nourish soil life and improve soil quality.

They also created field margins along the ditches and the plot path, bird fields, and winter feeding grounds, as well as ponds and native plantings around the property. These measures not only promote biodiversity but also strengthen the local ecosystem. In 2024, they established an agroforestry pilot project to investigate how woody crops can contribute to a more robust arable farming system.

The road from sowing to reaping

The parsley production process begins around May 1st, when the seeds are sown in fertilized soil. Afterward, the crop's development is closely monitored. Shortly before emergence, small weeds are burned away, and as soon as the rows are visible, hoeing and hand weeding begins. The first harvest takes place within ten weeks, when a special harvester is used to cut the parsley and blow it directly into containers. The parsley is then processed and dried. It's a labor-intensive process, but the result is a high-quality herb that can be harvested several times a year.