Parsley: the story behind our sustainable herb cultivation

At Verstegen, we have been committed to sustainable cultivation for years, not only for pepper, but also for parsley. Parsley grows close to home. This refined herb is grown at the Saalland farm, where Marga Klein Swormink and Wim Stegeman, together with their children, form the second generation of growers. Marga grew up on the farm, which was once established by her parents, pioneers of the polder from the very beginning. Their family business is not only known 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 PPS Agroforestry, in which both the farm and Verstegen are affiliated. What started with a conversation about Szechuan pepper grew into a full-fledged collaboration around the cultivation of parsley. The transition from flat-leaf to curly parsley, combined with regenerative cultivation methods, makes this project a fine 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 makes the soil healthier. This strengthens the cultivation system against the impact of climate change and reduces the risk of crop failures, making farmers financially stronger. Together, we work on the most delicious herbs and spices, grown with future-proof agriculture. Biodiversity is essential, not only for our planet, but also for the quality of the herbs we produce. We are committed to promoting, maintaining and restoring this biodiversity.

Interview with the Klein Swormink / Stegeman family

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

Two important pillars of their business are sustainability and biodiversity, which is expressed, among other things, in minimizing the negative impact on nature. Marga and Wim have chosen to let nature take its course, by doing less. They no longer plow the land and do not use artificial fertilizer or chemical crop protection agents. This is a conscious pursuit of regenerative agriculture, where soil health is central. "We try to take care of the soil as well as possible, because resilient soil is essential for healthy crops," says Wim.

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

In addition to sustainable choices, Marga and Wim use modern technologies to guarantee the quality of their parsley. For example, by using GPS techniques, they can hoe weeds with an accuracy of 2 cm, without disturbing the crop. The result is a vital 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 brings great benefits. It is a local product that fits well within a circular economy. It connects the consumer directly with the grower and reduces the ecological footprint through less transport. The Dutch climate, with its mild summers and sufficient rainfall, creates ideal conditions for the growth of parsley. These natural advantages ensure a slowly developed plant with an intense flavor.

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

Parsley has a long growth cycle, which gives weeds a chance to develop. The Klein Swormink / Stegeman family must constantly take into account the whims of nature. They therefore carefully choose their plot and sow later in the season for faster growth and control weeds with precise timing of harrowing and hoeing. Early manual work helps keep the crop weed-free.

Fungal diseases are another challenge, especially during wet periods. These can severely affect the crop in a short time. By sowing parsley in rows, they create a microclimate that prevents fungal growth and keeps the crop healthy longer.

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

At Saalland farm, they actively contribute to the preservation of biodiversity by applying various sustainable agricultural practices on their land. They rotate crops through crop rotation, growing about 15 different types to keep the soil vital. In addition, the soil remains covered all year round with crops that are not harvested. These nourish the soil life and improve the quality of the soil.

Furthermore, they have created field margins along the ditches and the plot path, bird fields and winter food fields, as well as ponds and indigenous planting around the farm. These measures not only promote biodiversity, but also strengthen the local ecosystem. In 2024, they set up an agroforestry trial garden to investigate how woody crops can contribute to a more robust arable farming system.

The path from sowing to harvesting

The parsley production process begins around May 1st, when the seeds are sown in the fertilized soil. After that, the development of the crop is closely monitored. Shortly before emergence, small weeds are burned away, and as soon as the rows are visible, hoeing and manual weeding begin. Within ten weeks, the first harvest takes place, using a special harvesting machine to mow the parsley and blow it directly into containers. The parsley is then processed and dried. It is a labor-intensive process, but the result is a high-quality herb that can be harvested multiple times a year.