For thousands of years,
plants have grown in the Alps, often plain yet very resilient. Forced to resist wind and weather,
many have developed healing powers. For a long time, orthodox medicine suppressed
all knowledge of their effectiveness. However, in medical thinking,
a sea change has begun. Herbalists, scientists,
creative cooks and therapists have joined the search
for new herbal applications, and they're working to make sure
the knowledge of alpine herbs is not lost. Hoopsie Elsanker is a root digger
in the Berchtesgaden Mountains. He supplies the oldest
gentian distillery in Germany. Since the early 17th century, it has held the sole licence
to extract the protected gentian roots. In all this time, the root digger's profession
has scarcely changed. It is indeed practical, having a car. But it’s the only modern element. Everything else is manual labor,
like hundreds of years ago. And that’s... rather special. To find the gentian roots,
he heads up into the high alpine terrain. Above 1,600 meters,
Even Hoopsie has to leave the car behind. It's a one to two-hour hike
up to his place of work. This is white hellebore. When it it’s not in bloom,
it’s often mistaken for gentian. But it’s absolutely toxic. You should not eat it, not dig it out
That could be fatal. Then your liver goes to sleep, your k Finally you go to sleep yourself ―
that’s the end of that. In Berchtesgaden National Park,
nature is protected. Only the gentian digger
touches the plants, authorized by a strict
400-year-old license to dig. The last one
who wants to wipe out the gentian... ...is the root digger. If he did, he’d dig up his own roots
in the truest sense. Hoopsie waits for seven years
before digging into the same spot to give the plants enough time
to re-anchor deep in the ground. This tough job calls for men, of cour ...no boys. Some bits of root stay in the soil. You throw this back, stamp it down ―
for the next generation. This is for the root digger. Moderate but regular digging, that's what
the historical document prescribes. Hoopsie knows exactly
where to apply his hoe. The yellow gentian, which also includes the spotted gentian,
is the largest alpine herb. Normally, alpine plants
make themselves small to give wind and weather
less impact surface. However, the yellow gentian defies storms. It is so bitter,
even the cattle refuse to eat it. Its strong, bitter substances
make it an important folk remedy, especially for stomach,
liver, and heart ailments. Gentian is also used as a general tonic,
not that Hoopsie needs any fortification. These days, hard work is out of favor They do everything by machine
and head for the gym in the evening. Which is something I don’t need. I do a proper day’s work,
so I can flop on the couch later. Hoopsie performs this backbreaking task
from June to October. In the fresh spring water
by the distilling lodge, he washes the soil off the gentian roots. He's convinced that this plant is charged
with the power of the Alps. People always think it’s better elsew
What we have at home is nothing. But when you look at this,
this could just as well be ginseng. People often ask, what’s that.
I say, Alpine ginseng. They say, “No way.”
I say, “Oh, yes. And just as healthy. Some roots reach a length of one meter.
(Gentian distillery) Before being processed into schnapps,
they must be chopped. Chopping releases
the bitter compounds in the gentian. They can even be absorbed
through the skin. They give the schnapps its flavor. To the chopped roots, only yeast
and mountain spring water are added. This mixture, the so-called mash,
begins to ferment and form alcohol. Now, Hoopsie has to stir,
and keep stirring for at least six weeks. Fermentation is different each time. When you think you know exactly how, ...you don’t. Temperature, humidity, moon ―
they all have an effect. It’s a purely natural product. In the next door, the distillation begins. The mash finally yields gentian schnapps,
an old Bavarian specialty. When I’m gone, some guy will take my
Or a woman? Who knows? Someone will do it. For the past 400
someone has always made it. And I don’t think I’m the last. They were all so good that this still
Which is actually super. Hoopsie started root digging 30 years ago. He wants to continue
for as long as he can. After a strenuous day, he enjoys the evening with his friends
from the mountain pasture. For millennia, people in the Alps have known
how to use the healing powers of herbs. In the most remote villages, they often had no choice
but to trust in nature. In Heiligenblut,
in the Austrian High Tauern mountains, the women and children have gathered
to make bouquets of all the herbs that their gardens
and alpine pastures produce. It's mid-August, flowering season. Anni, would you hand me some St. John
from over there? Preparations
for the blessing of the herbs, a pre-Christian custom. It all goes back to the fact that
people lived with and off nature. All herbs are basically suited as tea You can make essences, tinctures,
you make salves from them. It also provided a sort of protection Against storms ― my god,
they didn’t have lighting rods. So they just imagined it helped.
It’s a nice thought. At least seven herbs
should be bound into a bouquet. Apart from that,
the rules vary from one place to the next. Many Catholic parishes
in the Alpine region celebrate the blessing of the herbs. In Heiligenblut,
the custom was long forgotten until it was revived by the women
from the traditional costume group. The next morning, Assumption day. With their bouquets, the women parade to the Catholic Church
to have the herbs blessed. For centuries, the Catholic Church tried to suppress
earth worship as a pagan custom. Finally, it's only option
was to appropriate the custom, combining it with the Marian feast
on the 15th of August. According to legend, Maria's grave
emitted a beneficial herbal fragrance. Then, the villagers take
the blessed herb bouquets home as protection for the house and family. The Edelweiss is surrounded by many myths. An alpine flower
growing at high elevations under even the most difficult conditions endows invulnerability
or even immortality. This was an enduring belief. Since her childhood, Astrid Tonnaer
has been fascinated by the Edelweiss. The druggist and hiking guide
loves the high alpine slopes. She's on an exploration tour of Parc Ela, the largest nature park in Switzerland,
in the Canton of Graubunden. Here, they speak three languages:
German, Italian, and Romansh. Steil’ alva, the edelweiss. Or alv’ etern ― meaning “eternal whit Or steil’ alva, the “white star” in R So lovely, that’s luck. Being rare and hard to reach, it is for that very reason
an extremely popular trophy. However, wild edelweiss
is strictly protected by law. Many people have never seen an edelwe They’re overwhelmed, it’s so mystical An edelweiss can only be fetched
by a beloved ― in mortal peril. I say: “You can sit on them.
Photograph them, so they’ll never wil You’ll have them forever,
but please leave them here.” Astrid Tonnaer grew up
as a farmer's daughter. The alpine pastures of Hauderes remind her of the stories
her mother told her. Astrid spent her summers here
during the hay-making season. Those are the famous edelweiss slopes When their calves had diarrhea,
herders drove them up here. The calves ate the edelweiss,
which contain lots of tannic acid. It tanned their intestines,
so they healed quicker Stomach ache flower
is thus its vernacular name. The druggist's childhood memories
have grown into a serious interest. For years, she's been studying the healing properties
of this white alpine flower. The higher it is, meters above the se
the more active compounds it has. Experts found huge differences between edelweiss
growing at 1600 m and those at 2000 m The municipality of Savognin
is Astrid Tonnaer's home. As is customary in Switzerland, she raises the regional flag
of Graubunden each morning. In the summer,
she visits her mountain cabin each day because of her extraordinary plantation. A field full of edelweiss raised
from wild seed, a pioneering achievement. She processes the plants
into teas, schnapps, and above all, her individually
developed line of cosmetics. Edelweiss is an Alpine plant
on steep mountain flanks. Where the sun blazes all day, or
even in the Inner Alps, with little r It doesn’t perish due to its survival Under a microscope, we see many littl
this woolly ball protects from dehydr This survival strategy protects us to
with its vitamins and substances. So we don’t dehydrate ―
our skin stays firm and pretty. So we age more slowly. The higher the location, the denser and whiter
is the hair on the flowery star. The white points are bracts. The bloom itself
is made up of tiny florets inside, females having yellow
and males greyish florets. The mixed form is widely held
to be the prettiest variety. Astrid Tonnaer takes her handpicked
and quality-selected Edelweiss to the laboratory. The best are steeped,
complete with stems in glycerin. After several weeks,
the active substances are filtered off. The edelweiss extract is then processed
into an emulsion by a lab technician, creating a cream,
purely natural cosmetics. Naturally, I tried it out on myself,
who is over 80, and on our friends. Of course we had set-backs:
The creme separated or was once grayi We had to try it out several times
to get this result. The tannins and vitamins A and E
in the edelweiss are antioxidants and are able to strengthen the skin
and repair minor damage. The facial, foot and hand creams
of this little operation in Savognin have found a loyal clientele
through word of mouth. Come harvest time,
the entire family pitches in. It's midsummer, they must work quickly, for only certain days
are right for the job. We must take care the edelweiss
is in full bloom, and not fading yet. And the previous days must be dry. If we bring them in with water,
they’re hard to dry. But the main thing is that they’re fu Along with her marriage, daughter-in-law Fabienne
found her love for Edelweiss. She chooses the finest
Edelweissblooms for pressing. The dried symbol of Switzerland
is a popular souvenir. Edelweiss is a part of our family. E.g., the table decoration
at our wedding had lots of edelweiss. This plant fascinates so many people. For us, it’s a tremendous pleasure
to bring the plant into people’s home Then it’s no longer just a myth
found in the mountains, if at all. It’s great. We’re getting inquiries
from all over, even Brazil. It does make you proud. Dried, the edelweiss keeps its form
and color for centuries. This tough survivor, the Queen of Alpine Flowers,
was originally indigenous to Central Asia. After the Ice Age, it migrated to Europe, where it now grows at elevations
between 1,500 and 3,000m. For her creams, Astrid Tonnaer buys extra flowers
from organic farmer Motty. His field lies above St. Moritz
at an elevation of 2,200m. However, this year, his harvest is meager. They simply haven’t grown properly.
I don’t know why. Yes, I see several holes. It’s a pity,
but we don’t know why ourselves. - It’s nature..
- Nothing you can do. Many unknown factors
still hamper edelweiss cultivation. The plant with the survival trick
has only been studied scientifically since the beginning of the 21st century. At the Institute for Chemistry
and Biomedicine of the University of Innsbruck, Professor Hermann Stuppner's team
is investigating the active substances of medicinal plants. For years, they've been interested
in the healing powers of the Edelweiss. Their work is grounded
in local traditional knowledge. When we began our research
there was hardly data. Edelweiss is still a protected plant. So research on this plant had to wait until it was cultivatable, large-scal I think we still haven’t seen edelwei
full potential ― there’s more to come The reported anti-inflammatory property
of Edelweissis is now supported by evidence. This is one reason
an increasing number of firms worldwide are interested
in new substances from the plant. Edelweiss is the epitome of whiteness And especially in Asian culture,
white skin is very popular. Thus, many companies are interested
in marketing edelweiss products. Besides the flower, for the first time, the Innsbruck scientists
have studied the Edelweiss root and they found a substance that may revolutionize
the therapy of vascular disease. Leologin, from the Latin
for edelweiss, Leontopodium. For us, this find was a sensation. And in the future, we can expect
to isolate from plants very interesting new active substance
which may be future medicines. This hope is well founded. After all, only ten to 15% of all plants
worldwide have been studied. Surrounded by Austria's Otztal Alps,
and accessible only on foot, lies the lodge Hohenzollern House. It's Christina Valdner's first summer here as innkeeper
of the former mountain refuge. Christina has asked alternative therapist,
Astrid Sismut, to introduce her to the medicinal plants
growing all around. Astrid is a passionate hiker who passes on her herbal expertise
through her books and lectures. Here, she finds a first-aid remedy,
the Alpine Adenostyles or Alpendost. There’s one. The adenostyle is nifty. If you twist your ankle,
you wad it up, good, so juice comes o Would you like to try? Wad it and you can see the moisture,
a sort of water appearing. Then you put it around the sprained f
tightly wrapped, with a bandage. It’s very deswelling for sprains and
for blunt injuries. Besides deswelling,
it’s totally cooling, feel that? Yes, cool, totally pleasant. Isn’t it. Nature holds healing power,
but also numerous dangers, including one plant in particular. With its intense blue flowers, wolfsbane is not only an eye-catcher
but also the most toxic plant in Europe. Just 0.1 milligrams
per kilogram of body weight may prove fatal. Wherever rockslides are quite likely, and in other dangerous locations
that are steep and damp, the blue wolfsbane is often found growing, yet people have always planted it
near their homes as well. According to folk mythology,
it keeps away burglars and evil spirits. Such a big field of wolf’s bane
right under the lodge. What do you do with all the kids?
You have so many at the lodge. Do you tell the children
how poisonous wolf’s bane is? We tell the tourists how toxic the pl We watch out. Many kids have no idea.
They think it’s a pretty plant, but the poison can penetrate the skin
Pick a bouquet of these flowers, real Your hand gets numb, at the very leas The blue wolfsbane,
also named aconitum or monkshood, was the arsenic of ancient Greek
and Roman times and of the Middle Ages. Its poison was involved
in many historical murders, and in the Alps,
people used it to kill prowling wolves. Only the bumblebee gets away unscathed, once it has done its job
pollinating the plant. The name monkshood
is derived from its form. The symptoms of blue wolf’s bane pois numbness in all limbs,
combined with a very strong cold feel And the poisoned feel
a “furry” layer on the skin, very unp That’s why they used to say,
the plant is for turning into a werew because a person seems to
suddenly get a furry covering. Movements slow down, muscles stiffen, the pulse gets slower, slower, slower
It can take up to two days. The awful thing is: The poisoned ― fully conscious, to th
last heavy breath ― know what’s happe A hellish death,
which may be why they said the plant grew from
the slobber of the hell hound. Homoeopathy offers
a beneficial application of wolfsbane in an extremely diluted form. Aconitum is one
of the most important medicines in Astrid Sismut's Outdoor Pharmacy. Aconitum, or wolf’s bane: It’s “big” for panic attacks,
in the mountains, any kind of panic. For the mountain rescuers,
when something really terrible happen But also for the victims,
when they’re simply terrified... Applied properly,
the toxic plant thus becomes medicine. Long ago, monks knew this too. They used wolfsbane in high dilution against the ailments prevalent
within damp monastery walls, febrile infections,
neuralgia and rheumatism. From the Middle Ages on,
monks were in charge of applying and passing down this knowledge of plants
and their healing properties. The Benedictine monastery
of Admont in Styria houses the largest
monastic library in the world. For the members of the order,
studying these books was a daily duty. Writing school was naturally required. Monks and nuns were in charge
of local medical care. Admont holds a store
of valuable documents. These theological,
natural, scientific, medical, and even secret texts
were gathered over centuries and copied by hand. Monasteries have always been
havens of science and education, with an ongoing effort to give
the people education, as well as healing ―
through herbs, through medicine. So naturally they had to study,
in order to make recipes and medicine Experiments and applications
were meticulously documented in countless manuscripts. The monastery treasure
is in jeopardy, though. Vermin are invading
the Baroque library walls. In a huge effort taking months,
conservators clean book after book to preserve this knowledge
for generations to come. This concern is shared upon Seiser Alm,
Europe's largest high alpine pasture in the heart of the Dolomites
in South Tyrol. In the summer, it is transformed
into a colorful sea of countless herbs in full bloom. In the early morning,
Franz Mulzer roams the meadows seeking extraordinary organic ingredients
for his culinary art. Butterwort, ladies mantle, wild thyme, caraway,
and thistles wind up in his basket. The fresh flavors keep inspiring him
to come up with new recipes. We’re going to work all this
into our flower salad. Seiser Alm is my open pantry. I have it at my doorstep every day. I can help myself, to my heart’s deli Franz Mulzer is an alpine chef. He wants to reintroduce the herbs
of the high alpine pastor to his guests. At an elevation of 2,000 meters, he discovers aromas
that no supermarket has to offer. His eye is caught by a little flower
that's very delicate and easy to overlook. It resembles an eye with long lashes
and seems to be gazing into the world. The plant is known as eyebright
or euphrasia and requires, above all, clean air, water, and lots of sunlight. Just what healthy eyes need. My mother steeps it. When her eyes are irritated,
she rinses them with eyebright. It has a soothing effect. Eyebright is mainly used medically. But you can enjoy it too. Born here, Franz has deep roots in the culture
and landscape of South Tyrol. He's worked as a chef
in such award-winning restaurants as Tantris in Munich. When he heard
of the available lodge on Seiser Alm, he leased Gassner Schweiger
without a moment's hesitation. I’ve never regretted leaving the big
and coming back here. It’s simply my home turf. That's eyebright decorating
the yogurt strudel with berry compote, and the 15 herb dumplings are sprinkled
with alpine meadow flowers. My idea is to put the taste
of an alpine pasture onto a plate. Soup made from hay,
an old South Tyrolean dish. Franz Mulzer serves
his original version, in a bread crust. The recipe is secret, and many a hiker
keeps coming back to the lodge for more. Hay has always played
an important role up on Seiser Alm. Only one mowing per year is permitted
to curb the scrub, as well as for the hay baths. This century-old tradition sprang
from the personal experiences of hay mowers. When their work was done,
they often slept in the hay and were amazed
at how energetic they were upon waking. Adapting this, the doctor Joseph Clara
developed hay bathing as a regenerating treatment,
especially for joint pain. Tony is familiar with the benefits,
having worked as a mower since he was 15. It was fun, as a youngster ― a fine t Everyone liked going up to Seiser Alm There, in the fresh hay,
you got nice and warm ― mighty fine. When you had a pretty girl along,
it was even finer. Regular inspections
guarantee the quality of dolomite hay. Fifty square meters of alpine meadow must include a minimum
of 40 different varieties of plants. Among these,
the best-known medicinal herb is arnica. Tousled and untidy, but tough. It grows at high elevations. Arnica, whose vernacular name
can be translated as power rose or alpine health giver. Arnica is used for bruises,
strained muscles, and exhaustion. Neither fertilizer nor herbicides
are allowed on the meadow to preserve plant diversity. The mown grass from the mountain
is brought in and transported to Foltz, where the former
hay bathing station of 1903 has been converted
into the Hay Bath Hotel. The Hotel Barn stores the raw materials
for the guests' bathing applications. David Kompatscher
runs the family operation in the fourth generation. This hay fragrance is typical for our Already when our guests arrive,
they smell it in our hotel lobby. They already feel as if
they were lying in the hay bath. It’s that smell. It comes from a substance
in the hay: coumarin. The plant actually produces it
to protect itself. And for our hay bath,
this coumarin is essential. In contact with the skin, it’s absorb
And the immune system reacts. Hay baths used to be medically prescribed
for rheumatism and back pain, for example. Though hay baths are no longer
taken on prescription, the healthy relaxation
fits a current trend. In earlier times, guests were bedded
only in freshly mown hay, whereas the modern method
is possible year-round. The hay is watered
to start the fermentation process. This generates heat
which releases the herbal essences. Here you go. The hay is ready.
It can begin. Hay bathing has become
a much more comfortable affair. One hundred and twenty years ago, the bath attendant simply packed
relief seekers into a pile of hay. The natural fermentation process
reached temperatures of up to 60 degrees. Today, a water bed
regulates the temperature. The heat allows the body
to absorb the active substances through the pores. The feet are completely packed in, of The aim is intense sweating.
So the feet must be totally covered. Okay, I’m going to lower you into the So you’re floating nicely,
completely surrounded by 42°C water. While the bather sleeps,
the herbs go to work. In Tree Ferns Valley on the south side
of the Alps, quiet rains. Removed from the major streams
of tourists, nature is still unspoiled. The landscape is dominated
by more than 80 peaks above 3,000 meters. Dealing with bad weather and illness in this remote terrain for centuries,
its inhabitants had to help themselves. Thus, ancient recipes and myths
have survived for generations. Analise Aben Koffler
is pursuing these traditions. She seeks contact with the locals,
trying to revive their old knowledge. Seppl, howdy. How are things? The mountain dwellers often take their healing recipes
to their graves fearing ridicule. Analise gathers anything she can learn
about herbal medicine. She grew up in the village inn
and on the family farm. When her father
left the inn to his children, it was on the verge of closing. The region wasn't attracting
enough guests. It was a difficult decision
whether to quit or carry on. The herbs gave her the solution. One inspiration we actually got
from a cow. I was watching the cow by the house,
eating the herbs with relish. It had such a gourmet-like expression I really thought:
I’ve got to go see what it’s eating. That was really the key point
for turning it into a herbal restaura I simply wanted to put
that gourmet-like expression... ...on people’s faces too. Analise followed her inspiration. She converted the village inn
into a nature hotel now known for its creative herbal cuisine. In summer, she visits
the mountain slopes every day, using the gathered plants
for a variety of purposes. This juniper we call... ...incense of the Alps. In former times, when flus were comin
or even during the plague, they used this juniper for smoking
the house and farm, for purification, to kill all the bacteria. We love to use it in our wellness are
for smoke therapy. The aroma, especially, has a calming Juniper,
from relaxation to smoke for the bacon, it offers a variety of possible uses. I let nature inspire me. What’s on the menu or what dish,
depends on what I happen to find. Today, these stone pinecones
will wind up on the menu. Analise is not just looking
for good food, though. Her main focus is a holistic
health concept for body and mind. During her childhood, nobody in the village
was interested in herbs. Poor folks' things, they called it. A book about herbs left behind by guests
was what triggered her passion. Actually, St. John’s wort
is one of my favorite herbs. When you look at it ―
all these delicate feelers in there.. ...already point to our nerves. It is used as an antidepressant. Or, as they used to say,
it drives away demons. Meaning: heavy, dark thoughts. It’s a fantastic light-plant.
It’s meeting the sun goddess in perso When the days are longest,
the St John's wort blossoms. It doesn't like shade. For ages, this sun plant has been used
when nerves were taut, irritated, or even injured internally or externally. From her gathered knowledge, Analise developed what she calls
the alpine teachings. Together with her brother, she runs the hotel
according to these principles. It has always fascinated me:
how people back then healed themselve But especially: how they stayed healt
with these simple herbal remedies. I want to dig up this ancient knowled To make it tangible for everyone,
by applying it to modern reality. Look what I’ve brought today. In the kitchen, they love to experiment. The resiny taste of the stone pine
might go well with a fillet of venison. When she opened
the herb restaurant ten years ago, Analise had to overcome resistance. I was the odd one out, in my own coun What was I thinking ―
cooking herbs or half a meadow? But as more people reconnect
with regional cuisine, they appreciate our things. Including this ancient way of cooking
integrated with herbs: our way of uniting
the health aspect with what’s on the In the winter
there is St John's wort in the spelt soup. To make the herbs suitable
for external use, it requires
a certain method of preparation. Even the timing of its harvest
is essential. Firstly: I make sure I pluck only on with a lot of warmth. The midday hours are best
when the sun is strongest. Also: The buds shouldn’t be fully ope for then it has the most strength. When you rub the bud, this red color
The substance is hypericin. But in folk medicine,
they call it St. John’s blood. The production of St John's wort oil
couldn't be simpler. Find oil, St John's wort,
and plenty of sunbeams. These herbs that grow in summer,
in the greatest heat, they’re what we need half a year late In winter, with the fewest hours of s
then it’s actually the greatest remed To me, St. John’s wort is like vitami
which we urgently need in winter. Steeped in oil, the herb is exposed
to sunlight for six to eight weeks. In the process,
it will take on a deep red hue, hence the name red oil. The Nature Hotel in Raunak offers
neither Ayurveda from India nor Lomi Lomi from Hawaii. Here, they apply resources from the Alps. Silver quartzite from a nearby quarry is combined with juniper
and essences of St John's worts in a ritual
designed to restore inner balance, always to the rhythm of nature. We’ve long moved beyond just herbs. Our basis is the ancient Alpine teach
I’ve gathered in recent years, bit by Including power places,
and springs and water play a role. I think it’s up to our generation
to preserve this old knowledge, to make this old seed sprouts again,
so as to save it for the next generat Old knowledge in a new interpretation, so that the herbs of the Alps
become of sustainable value to our modern world. Adriatic,
just off the coast of Croatia, lies the island of Cres. Here, along a 65-kilometer stretch
of land, two climate zones meet:
moderate and subtropical. As a result, Cres abounds
with around 300 different herbs. Guarino Kousic knows where
the coveted wild herbs grow in abundance. We were born here on the island. We got used to working hard as childr It’s the only way to survive here. We learned to value and love
what the island offers us. The farmer is looking for sage. The weedy dwarf shrubs
poke up among the limestone rocks. When I started harvesting sage,
the others laughed at me: Look at this crazy old man,
what he’s up to again. That was the reaction
of my family and friends. On the island, the sage is exposed
to harsh weather conditions. In the salty sea wind, it can only grow slowly
and doesn't get very tall. The concentration of the essential oils
in its robust leaves is all the more intense. The word "sage" contains
the Latin "salvare," which means to heal. Guarino has known the beneficial effects
of sage oil since he was a child. Sage has many benefits ―
mainly that it heals. I always tear off a spring of sage
and stick it between my teeth. It prevents ailments in my mouth
and helps when I have gingivitis. He can't use harvesting machines
in this terrain. Guarino gathers up to 150 kilos
of sage by hand each day. He used to work on a drilling platform
in the North Sea, until he heard the success stories
about the sage from his home country. Up until the Second World War, the Island of Cres
was known worldwide for its sage oil. A hundred years ago, the barrel maker,
Andrea Lennardic, began to distill sage. He exported the fine extract by ship
all the way to America. Guarino found one last bottle
of Lennardic's product in his parents cellar
and decided to revive their tradition. In recent years
people’s attitudes have changed. They are turning back to nature. This has also revived the value of th People are realizing how useful it is
and how well you can live off it. Guarino bought machines
and invested all his savings. He chops the sage leaves extra finely. This lets the steam extract more oil
from the plant. It all began with a still for hard liquor. Guarino discovered it
in his grandfather's barn. I researched,
struggled to get the best quality. You can never reach perfection... ...but over the years,
I’ve perfected the method. And I think I’ve slowly reached the p To obtain one liter of pure oil, Guarino has to distill
more than 100 kilos of sage. For me quality is what counts,
not the quantity. I try to limit the plucked quantities
so enough sage remains on the island. After all, future generations
should also be able to live off the s Guarino doesn't even throw away
the residue left in the tank. It is used as field manure
or as fodder for farm animals. Meanwhile, Guarino's sage oil
is world-famous, and the island of Cres
has regained a name in the herb trade. Six euros is the price
of the little bottles that Guarino sells all the way to America,
just as Andrea Lennardic once did. The extract is also in demand locally. On Cres, Guarino's best customer
is Inna Storkic, a wellness therapist. Every two weeks,
she needs new oil for her clients. For a long time, the island was in limbo. Tourism and the premium sage oil
have made it attractive. The hotels focus their marketing
on wellness by the sea. Everywhere daily life
is full of work and stress. People come here to regenerate. Here they can relax,
on our island everything is calmer. Inna's treatment begins with aromatherapy. The nice thing about my work
is that we can use products from the Our sage is the mother of all oils.
And we use it the most often. All it takes is a tiny quantity
to get the relaxing effect. A mixture of clay and ground olive stones
cleanses the skin, a natural peeling treatment. The essential oil of the sage
is absorbed by the body. It stimulates the blood flow
and energizes body and spirit. The interest in wellness
is growing from year to year. I think we’re just at the beginning. May marks the beginning
of the herb season on Cres. For many islanders, it's the main season. Among them is Mladen Dragos Slovic. When the sage begins to bloom, he has one month to earn his income
for the entire year. Mladen is a professional beekeeper,
the only one on the island. He owns more than 300 beehives, which he keeps moving to wherever the sage
happens to be in bloom. He wants to make the best honey
in the Balkans. Through careful observation, he knows which flowers
the bees prefer and when. You see the bee is carrying yellow po
but it’s not sage. Sage pollen is much finer
and has a white color. There is only very little of it. For climatic reasons,
the sage bloom begins down by the sea and rises day by day
up into the mountains. I would call myself a honey hunter. On this island
making quick decisions is important. Especially in beekeeping. If you’re wrong once
you can close up shop. For Mladen, it's a game of chance
with a fairly unreliable partner. You never know exactly
how and when the sage is ripe for har One wind, one heavy rain can suddenly
the work of one year. And then I have to wait another 365 d The sage plants bloom for only a few days. During this period,
the flowers need to be pollinated. It's give-and-take, for without the bees,
the sage couldn't survive. The bees, in turn,
need nectar and pollen for their colony. It's a symbiotic relationship
between plant and insect under great time pressure. With their proboscis, the bees suck up the nectar
and store it in their bodies. Mladen's bees
are particularly long and narrow. This helps them squeeze
into the tiny blossoms. They probably
wouldn't voluntarily choose sage. Its blossom is constructed like a siphon. Entering and exiting is hard on the bees. This effort shortens
their life expectancy. After three weeks at the latest,
Mladen has to take them off the island. Otherwise, they would die of exhaustion. With great effort,
the heavily laden bees reach their hive. During peak blooming season,
they produce five kilos of honey each day. With a sage content of more than 80%, the honey from Mladen's bees
is exceptionally pure. Sage honey is easy to recognize:
It’s light, a bit green... Liquid. Anyone who visits Cres Island
and doesn’t try our sage honey, has truly missed something. Business is good. Mladen's production is sold out
before the harvest begins. What worries him, though, is the future of honey production
on the island. I hope we will find people
interested in beekeeping. The only way to preserve the sage hon
is to train the coming generations. It's uncertain whether Mladen's daughter
will continue the family business. More than 300 different medicinal herbs
grow in the Balkans. For centuries, the knowledge of their use
was passed down only by word of mouth, so much of it has been lost. Yet some of this lore can still be found
in the Macedonian capital of Skopje, in the country's
largest herbal dispensary. Slagjana Stoyanova
is one of the main herbal experts on the Balkan Peninsula. For the plants,
she gave up her job as a journalist. It’s the moment when you feel
the benefit of an herb in yourself. A new world opens up,
which you begin to trust. You begin a friendship. Slagjana offers exclusively
her own products: tea mixtures, tinctures, and creams. In Macedonia,
they're officially approved as medicine. This is what distinguishes us, e.g.,
from merchants, who just sell herbs. We are herbal doctors. We love, respect,
tend, cultivate and sell herbs. Slagjana grows 25 herbs
in her own fields. This Macedonian expert
is even planning a factory for herbal medicines. She dreams of a network
of herbal dispensaries caring for people's needs. However, she prefers to treat
her customers aches and pains herself. And something against nausea. Plantain. Here’s lovage. And mint, definitely. And something for beauty: caci. For the lungs,
against cough and allergies. There, finished. We’re hearing more often about herbs,
reading more about them... I hope that, in the next decade, herbal medicine will become as popula
as classical medicine is today. Slagjana owes her knowledge of herbs to the elderly women
from the surrounding villages. She has conducted countless inquiries,
jotted down nearly forgotten recipes, and systematically tested their effects. I see it as my personal contribution. To me it’s a mission to leave behind
as much knowledge of herbs as possibl Slagjana tests all her herbal products
on herself first. For her recipe books, her husband documents and photographs
each step of the process. Slagjana is convinced natural products
can be of benefit to the local population, particularly in economically weak regions. Macedonia needs a national herbal str A campaign to explain
how we can take from nature, for our So they learn that herbs are benefici For the health and for beauty.
It could save the state a lot of mone She even takes her message
to Macedonian television. Peoples’ attitudes are changing. The more they learn about herbs,
the more receptive they are to their Her regular appearances
on morning TV news shows have made her books bestsellers. There's been a marked rise
in demand for herbs. In Skopje, as in many cities, hollyhock grows almost unnoticed. Though the plant resembles a rose,
it is an herb. Inconspicuous plants
that have conquered a spot between concrete and asphalt
appeal to the artist Eva Josevava. These blossoms immediately fascinated Hollyhock is the raw material
for Eva's art, a never-ending source
from which she keeps drawing. In nature there are no limits. That’s why I use
only natural products for my work. Hollyhock contains medicinal mucilage that is used in a variety
of cough tea mixtures, while Eva transforms it into art objects. Eva studied art. During the drawing process, she had the idea that paper itself
could be a form of artistic expression. The raw material for most paper
is ground wood. However, Eva creates her paper
from the fibers of the hollyhock. It took me a long time
to perfect this technique. But the craft enthused me
from the first moment. Eva must boil the stems for one day to break down the fine fibers
and produce cellulose pulp. The pulp is then mixed
with cotton cellulose. In the process, Eva takes advantage
of the properties of hollyhock. Cotton cellulose consists of short fi
hollyhock has long ones. This gives the paper stability. Hand scooping is one of the oldest forms
of paper production. Long hollyhock fibers make it possible
to lay the paper on objects and then model them. Eva's favorite objects
for this work are stones. The bloom is nature at its loveliest,
but with the briefest duration. That’s why I want to capture it
in my paper. For eternity. Eva's works of art have a message: Macedonia's plant life is in danger. To the artist, the resilient Hollyhock
stands for all the plants that are slowly losing
their natural habitats. The striving for industrial growth
and booming construction threatened to crowd out
Macedonia's sensitive wild vegetation. The global effort for sustainability
is making slow progress in the Balkans, in part because it is hardly promoted
by the government. Eva abducts the herbs from the city, and she finally returns them
to the people as objects of art. Delicate sculptures
are as fragile as nature. With art I want to inspire people
to better protect nature. Bulgaria. Here, 300,000 people work with herbs. In the expansive Rhodope mountains,
we find a place of extraordinary repute. Trigrad is a village
with a population of just under 1,000. People say its inhabitants
are especially fit and healthy. In Bulgaria, it is known
as the village of centenarians. The Trigraders reputed elixir
is an herbal tea. When we drink tea in the morning,
we‘re fresh and chipper for our field My sex life has tripled. They call the tea “viagra of Trigrad” Is that the truth? It’s true. When I was born in 1940,
my mother washed me with this tea. That’s why I’ve never been ill
despite my almost 80 years. The mountain tea
is the big seller in Trigrad. Up on the mountain slopes above the town, the locals cultivate a million plants. At the end of June, the harvest begins. Then, everyone
follows Svetlana Bogdanovic's command. During the coming 20 to 25 days,
we’ll be harvesting the mountain tea. So I wish you good work. And always remember:
Treat the plants with love and respec Harvesting mountain tea isn't just a job. For the women, it's a ritual. We stick together through thick and t
No one gossips about the others’ prob What we tell here stays here. The tea harvest
is a welcome source of income, supplementing their meager pensions. Svetlana and the other villagers
are delighted by the rising demand. The mountain tea
has to be cut while in bloom, when its active substances
are the strongest. You count the blossoms:
one, two, three, four, five. You pluck when there are five blossom
Cut right at the bottom. Exactly. What began as a bit of extra income
has become a real economic factor. I’m pleased that young people are inv
with the mountain tea from our region It gives hope and
an outlook for the future. With our high unemployment,
that’s very important. The workday begins at 9:00 AM
when the dew on the leaves has evaporated. It lasts until late in the evening, by which time the women have harvested
some 30,000 spikelets. Just a few years ago,
mountain tea was practically extinct. The existence of plantations
is primarily due to the efforts
of Michaela Jordanova. It all began
when the biologist came to Trigrad to study the wild herbs in the Rhodopes. The Rhodopes are a mountain range
with great biodiversity. Some of the plants grow nowhere else.
For me, as a biologist, it’s sheer jo The mountain tea
belongs to the family of the Libyerts and prefers a dry environment
with plenty of sun. It grows wild only in the mountains
above 1,300 meters. This mountain tea is a sensitive orga
that needs space in nature. Here it’s protected
and isn’t crowded by tall grasses. On these slopes,
it finds environmental conditions... ...that are unsuitable
for most other plants. The mountain tea is perfectly adapted
to its environment. Its hairy exterior
reflects light in the summer. In the winter,
it warms and protects against freezing. Michaela has performed numerous tests. The substances in the mountain tea
have an antibacterial effect and are said to help
with stomach ailments and kidney stones. The onlt thing her research failed
to find was proof of the tea's
legendary potency-boosting effect. These plants are revered
as wonder medicine. Plants that supposedly cure all ailme This gave rise to many legends
about the effect of mountain tea... ...that aren’t all true. But it started a race,
who could pluck the most tea. It’s even harvested unripe
or just torn out by the roots. Michaela's hope rested
on the strongest and most vital plants she gathered in the mountains. In her garden laboratory, she examined their properties
and crossed various species until the plants were so resilient
that they could be propagated. My aim in protecting the mountain tea
is to show people... ...that species preservation doesn’t
rule out using plants as a resource. Michaela. Come see if we can take the plant out In this project,
she has the villagers' support. The new breed enables them
to grow the valuable herb at home, in their gardens, or in the field. We nearly lost the mountain tea forev I hope I was able to help restore
its future in the Rhodopes. Michaela's dream has come true. Each year, the Trigraders send four tons
of their tea out into the world. Demand is rising. The buyers are pharmaceutical companies
in Germany, but there are also private customers
on every continent. Even the Japanese
order Bulgarian mountain tea. Despite all the scientific evidence, many Trigraders persist
in believing in herbal Viagra. A successful marketing strategy, perhaps. The Balkans are considered
Europe's poorhouse. High unemployment has caused depopulation
in the rural areas. Yet there are people
trying to stem the tide. Nikola Nikolov is a teacher
in the village of Chiprovtsi in the Bulgarian Balkan Mountains. With his pupils,
he's created a school garden for herbs. This work in our school garden
is firstly a way to teach the childre ...about the plants that grow here. Eventually they should
care for them by themselves. One herb is particularly dear to Nikola: Dyer's madder. Its roots make it so valuable. Madder’s botanical name is
rubia tinctorum. All plants used as dyes
are called tinctorum, tinting. Rubia: tinting red. To obtain the Dyer's madder dye,
the pupils need patience and sharp knives. In former times,
the inner part of the root was used throughout Europe
for dyeing wool and silk. Roman uniforms and Turkish headwear
were in the rich red of Dyer's madder. With the discovery
of the first synthetic pigments in the late 1900s, the cultivation of Dyer's madder
came to a halt. Even in Chiprovtsi,
the plant became extinct, although for centuries it had been used
throughout the region to dye wool. Nikola is trying to revive the memory
of the forgotten herb. Meanwhile, my pupils know about plant
parents have never heard of. I hope that something sticks
of what I’ve been doing for 30 years. Chiprovtsi was once
a flourishing weaving center. The villagers mainly produced carpets. The herbal dyes made each rug unique
and were in great demand. Nikola's work with his pupils
has made the village hum. His dyes have revived an old trade. As a youngster,
Svetlana was a professional carpet weaver. She recently took up her craft again. There used to be a loom in every house until the market failed
with the collapse of communist rule. The work was no longer profitable. It takes Svetlana one month
to weave one meter of carpet. None of the youngsters
wanted to continue the hard work. The natural dyes, though,
could revive their interest. Natural dyes are soft,
have a calming effect on the beholder The chemical dyes produce
very intense, uniform colors. With natural dyes the colors are pale And the tints usually vary. That’s what’s lovely about them. This sensibility for sustainable, naturally produced products from Bulgaria
is also welcomed in Western Europe. For Nikola, Dyer's madder
is only the beginning. From seed companies in Germany, he's ordered the seeds of other dye plants
that used to grow in Chiprovtsi. It makes me sad
we’re losing so many plants. Man doesn't value what he owns.
Only once it’s lost ...does he realize the value. His wife, Panca,
helps him archive the plants. A botanical manual
will inform the villagers about the dye plants of Chiprovtsi. Everyone should do a special deed in I want to bring back the lost plants. Nikola's production
can hardly keep up with demand. He's already planning to add more fields
of Dyer's madder together with his pupils. My dream is for Chiprovtsi
to be restored to what it was. Full of young people. The fact that the Balkan countries
are not industrialized also has its advantages. The countryside is free of pollutants, and the Mediterranean climate
helps provide fertile soils. Thus, the trade with medicinal herbs
is growing increasingly lucrative. From the small Macedonian town
of Novo Selo comes a plant extract that gives cancer sufferers new hope. The line between magic potion
and hocus-pocus is, as so often, a fine one. Some call it Wonder Juice
and others a rip-off. Varumin provides a livelihood
for half of the village. It all began with this man,
Doctor Ivan Georgiev. The certified agricultural engineer claims
to have already helped Fidel Castro and former Croatian President Tudjman
in their struggles against cancer. For many villagers,
he's more important than the mayor. Here in the Ogražden mountains,
I know even the tiniest cranny. I know the soils precisely,
which place has which temperature. The quality of the herbs
depends on the soil. Over many years, Georgiev has charted
the wild herbs in the mountains. At an elevation of 1,400 meters, he found the plants
that were his windfall. In our society, we underestimate
the healing properties of plants. That’s why we must prove
that these herbs have special powers. And that the way to health
is through herbs. In these higher regions,
we find large fields of Saint John's wort. The plant is an essential ingredient
in his supposed wonder drug. Before Varumin
can be produced from the herbs, they have to be dried for several weeks. Supposedly, 35,000 customers
have ordered Doctor Georgiev's liquid. Varumin consists of more than 30 herb Part of the herbs
improve the body’s own immune system. The other herbs help the patient
after the first dose of Varumin ...to noticeably regenerate
and visibly regain strength. Ivan Georgiev claims he cured
his own cancer years ago using herbs. Afterward, he began to experiment
and develop Varumin. One must follow the logic found in na Then you know how to use
each active ingredient. The ingredients
of each leaf, each blossom ...benefit a specific organ in the bo
It’s a gift of nature. A three-month course of treatment
with the liquid costs 1,700 euros. Its effectiveness so far remains unproven. June 24th, the day when Bulgarians
celebrate herbs. For this occasion, Ralis Sakaiova
and her girlfriends get up at 3:00 AM. Joy is the most natural emotion.
In nature it’s most intense. Feeling the warmth of sun rays later. ...is something wonderful. To Bulgarians, St. John's Day
is more important than Christmas. They say the sun has nearly reached
the end of its journey into summer. The girls spent the previous evening
weaving wreaths of herb blossoms. Now, they're waiting
for the first rays of dawn. Today the herbs’ power is the stronge
They transfer their power to humans. We can draw from it,
like from a source of energy. The wealth of wild herbs
and medicinal plants holds great potential
for the Balkan countries. Farmers, biologists, and wild plant experts
are beginning to exploit this potential. Future wealth from herbs from the Balkans will depend
on their sustainable management. My wish is that people reflect on the
of herbs, and not lose faith in them. For that is our tradition, and should In the swampy meadows of tropical Kerala,
Brahmi, water hyssop, thrives. The inconspicuous herb is said to improve
the faculties of thought and memory. In India, gathering herbs
is a way for many farmers to gain a bit of extra income. Reports that Brahmi might be effective
against Alzheimer's disease has lifted demand. This prompted Karan's family
to start growing Brahmi as well. You plant a bit, it spreads by itself
and soon you can harvest it. When children are ill, you crush brah
give it to them, with sugar or withou Brahmi makes ill children healthy,
healthy ones don’t get ill. Brahmi makes them big and strong,
and also smart. Karan sells his Brahmi harvest
to a small factory. From Kerala's heartland mountains
come a variety of plants that many Indians
consider essential to everyday health. The boss
receives herb deliveries personally. In his artisanal production, Abdul Jabbar Gurukkal
processes more than 500 medicinal herbs into Ayurvedic medicines. Ayurveda means the science of life. It was long forbidden
under British colonial rule, yet some small producers
preserved their old recipes. We produce 300 different medicines. For ailments that are easy, hard,
or very hard to treat. Some ailments so far cannot be cured. But Ayurvedic medicine knows methods
to at least sooth them. Even for ailments said to be incurabl
medicinal plants probably exist. They just haven’t been discovered. Brahmi is used
in many Ayurvedic medicines. Ten kilos of Brahmi
will fetch Karan about €20. That is a good income
for an Indian farmer. Such herbs as the Asiatic pennywort
are processed directly. In the freshly pressed juice,
the active agents are strongest. The heart of the artisanal operation
is the oil kitchen. Together with clarified butter, the Brahmi juice is added to an oil
already containing other herbs. The herbal mixture then simmers
over a wood fire for three days. Today, interest in Ayurveda
is increasing, around the world. This boosts demand for Ayurvedic medi
It makes us optimistic about the futu Most medicines are mixed
from dried ingredients, including plants
that would be toxic at the wrong dosage. With his scales,
master mixer Abdullah must make no errors. We use dried ginger, bark of
the Indian almond tree, elephant appl Amla, the sour, bitter Indian goosebe
is in many mixtures. Here we store hundreds of plants. We use the roots ― the most vital par
but also stems or leaves, depending. Chyawanprash consists of 36 ingredients. The medicine is said
to preserve youth, raise desire, and fortify the mind and vitality. The demand for Ayurvedic salves
and pills continues to rise, raising demand for the herbs as well. In India, with a population
approaching one and a half billion, the rural population is highly reliant
on comparatively cheap herbal medicine. However,
herb plantations are still scarce, and only a few
of the varieties are cultivated. Businessmen like Abdul Jabbar
face increasing supply problems. It’s getting hard to find wild herbs. Everywhere forests are being cut,
and the medicinal plants vanish. While more people are gathering them. Herbs used to grow everywhere,
but no longer. Abdul Jabbar's family
not only produces medicine, the family business
also includes an Ayurvedic clinic. Against spinal disc pain, an oil mixed with herbal extracts
is rubbed in with the feet. The treatment is meant to not only
relax the mind and musculature, but to mainly affect the flow of energy. The clinic is run
by Abdul Jabbar's brother, Abdul Rahim. Shirodhara treatment involves pouring oil
onto the patient's forehead for 20 minutes. Five thousand years old, Ayurveda is a holistic medicine
that regards body, mind, and spirit together. The pulse tells us the patient’s ailm Does it hop like a frog, creep like a Or does the pulse fly like a bird? Just by feeling the pulse,
I can prescribe the right treatment. Only, of course, due to my experience The oil for this treatment,
requires different herbs. We use this therapy for head injuries
for cerebral hemorrhage, or blood clo But it also helps relieve tension. Which herbs we put in the oil
depends on the patient’s problem. But the procedure is always the same. Nadia Mansoor takes care
of the clinic's female patients. The doctor first detects the doshas, the elements
that each person is born with. Air governs movement, fire and water
govern biochemical processes, and the element earth
stands for firmness in the body. If someone doesn’t feel well,
his doshas are imbalanced. Every person
has his own combination of doshas. So for the same ailment in different
Ayurvedic medicine uses different med I must know his doshas
to prescribe the right medicine. The patient gets the formulation directly
at the clinic's own pharmacy. Some of the ingredients
for Ayurvedic medicines grow only in the mountains
of Northern India. In the state of Himachal Pradesh,
deep within the Himalayas, lies the village of Batar. What the few villagers
don't grow themselves, they find at a small village shop. It is run by Jindu Ram. Even with health problems, the villagers turn
to the merchant for help. Jindu Ram is a substitute
for a village doctor. A neighbor has come with stomach pain. Until 20 years ago,
this village had a healer. When he died,
they couldn't find a successor, so the shop owner decided to get training
from an herbal healer in the next valley. Clinics or even simple health station
are much too far away. It’s difficult for the villagers
to get treatment. We used to have a herbal healer
in each village. Today they are getting scarce. To treat stomach problems, Jindu Ram concocts
a medicine of five herbs. He uses only tiny amounts. Many of the local wild plants
have practically vanished. Finding them in the jungle
is getting harder and harder. For example, this herb:
nard, Indian valerian. They plucked it all,
but nobody ever replanted. Valerian has a stimulating
or calming effect, depending on the dosage. In India, it's a panacea, one that is becoming
difficult to find in nature. The neighbor is to take the mixture
twice a day for four days. Without herbal medicine, these villagers
could no longer afford to get treatment. Jindu Ram regularly hikes
up into the mountains. In the forests and on the alpine meadows, gathering herbs is strictly regulated
or totally forbidden. Not everyone respects this. There's a thriving black market
for wild herbs. After two hours,
Jindu Ram reaches his goal. At 3,500 meters, the Forestry Authority
has planted a small herb garden, a rare feature in the mountains
of the Indian Himalayas. Here he finds kutki, the Indian gentian. Formerly prescribed for leprosy, today, its extremely bitter roots
primarily help asthma sufferers. In the herb garden, we also find Brahmi, named after Brahma,
the Hindu god of creation. Jindu Ram knows three varieties
of Himalayan Brahmi. We use this for open wounds,
cuts and broken bones. I dry the brahmi
and mix it with two other herbs. Meenki brahmi is a type
that I use for stomach problems. The best and most effective brahmi
makes strong ― good for bodybuilders. You dissolve it in milk
and drink it daily. A growing number of medicinal herbs
have become hard to find in nature, like Bankakri, the Himalayan Mayapple
which is said to fight tumors but is also highly toxic
when incorrectly dosed. If this keeps up, the herbs
will vanish in four, five years. We still find a few herbs in gardens But I think it’s going to stop. It’s a loss for the people
and for me personally. What shall I do with so few herbs?
How much medicine can I still make? Must I stop soon? To many, this is just grass. But people with knowledge
realize how important it is. Tamil Nadu, in the south of India, is the land of rice paddies,
sugar palms, and Dravidian temples. Since ancient times, people in India
have been extracting aromas and essences from herbs. In the temples,
they burn incense in honor of the gods and sacrifice holy basil to them. The secret of this herb
was discovered 4,000 years ago during the Harappan civilization. A member of the legume family, this bushy plant thrives in the hot
and humid climate of southern India. Though related to beans and lentils,
its seeds are inedible. It is valuable because of the dye
extracted from its leaves. The ancient Greeks called it indican,
coming from India. From this,
the English derived the word indigo. This artisan operation
was founded under British rule. Today, Balamanikam's family
processes 3,000 tonnes of indigo per year. For many years we made our indigo
for the textile industry. Then companies abroad began using it
for natural cosmetics, and hair dye. That boosted demand enormously. The growing demand for natural products
also sparked the revival of indigo. It takes only ten grams of indigo
to dye one kilo of cloth. When the cloth emerges
from the indigo solution, it's yellow. The air then oxidizes the indigo, and within seconds,
it changes color to green and then blue. Indigo plants contain indica,
a colorless chemical compound. First, the herb is soaked for 18 hours. Fermentation converts the indican
into the yellow substance indoxyl. The water is then run into another tank. The workers toil away. For a full hour,
they must churn the solution, aerating it. This contact with air is what oxidizes
the yellow indoxyl into blue dye. The water is non-toxic
and can be discharged into the fields. The indigo has settled to the basin floor and can be gathered
for further processing. The workers must first heat the dye,
then filter and press it. You need two tons of herb
for five kilos of pure indigo dye. They say indigo was more valuable tha Then synthetic indigo dye was invente The market for natural indigo blue
almost totally collapsed. But our family believed in indigo and Today we’re confident
about advancing the business. It takes the indigo cakes
six weeks to dry. Then they can be sold. Indian cuisine is,
above all, a spice cuisine. Only a few fresh herbs are used,
with the exception of coriander. In the south of India, the markets naturally offer
the leaves of the curry tree. Freshly fried in oil, they are an essential ingredient
of southern Indian cuisine. Another plant
on the southwest coast is vetiver. The plant belongs
to the family of sweet grasses. Its versatility is almost unsurpassed. In India, vetiver is not only used
in medicines and cosmetics, it also flavors foods. By stabilizing the soil,
it even protects against erosion. To determine the ideal time for harvest,
farmer Dasan tests the roots. Only they are processed,
while the grass is fed to the cattle. Formerly, vetiver roots
were primarily made into curtains. Their aroma keeps mosquitoes away. Indira Sathyan and her friend Divya
weave the roots into mats. With cold water, vetiver syrup
is wonderfully refreshing. Soap with vetiver oil smells lovely. From vetiver we fashion fragrant fans
and even shoes. With vetiver shoes, foot problems are
You walk fine in them too. With her mats,
Indira serves a niche market. Today, most Indian vetiver is used
for the production of essential oils. A holy day in Mysore. In southern India's city
of aromas and fragrances, marigolds and jasmine flowers
are being strung into garlands. They are being prepared
for the elephant-headed god Ganesh. His annual festival is celebrated
throughout southern India. In Mysore,
they light a two-meter-tall incense stick in his honor. Arjun Ranga has 300 employees. However, their boss
composes the fragrances himself. To make incense,
especially our specialized incense, we use a whole host of Indian herbs,
such as jatamansi, tulsi, and turmeric. We also have
our traditional vetiver and all of that, which we use the extracts of
in our incense making. Founded in 1950,
the company Cycle leads the Indian market for stick incense. Arjun Ranga runs the family business
in the third generation. In Mysore and the surrounding area, they produce
eight billion incense sticks per year, nearly 22 million per day. Our first successful brand
was called Cycle Sugandha Mallika. This was in 1952, and we've just done
a relaunch of the fragrance, adding more
modern materials to it as well. However, the core of the fragrance remains
the way my grandfather created it. It's 1952, so the fragrance
is almost 70 or 60 years old. The bamboo comes
from the Northeast of India. The sticks are rolled in 25,000 households
and by many contractors. Today, Arjun exports them
all around the world. Post the year 2000, there's been a sudden increase
in incense consumption worldwide. With the advent of Ayurveda,
spirituality, yoga, and all of that, incense sticks,
especially Indian agarbattis as they're called in India, have become an instant connection
with Eastern cultures. You light an incense stick,
and the Eastern ambiance is created. Arjun's sticks burn on house altars
and in temples all across Asia. Some Indians also attribute
healing powers to incense aromas. The foothills of the Indian Himalayas. In the catchment area
of the Beas River lies the town Banjar. At around 9:00,
the merchants open their shops, among whom is Buddhi Singh. Buddhi Singh runs a small shoe shop. In the summer, it's run by his wife, while Buddhi Singh attends to a business
that's more profitable than selling shoes. Now there are few herbs.
But in two, three weeks, my stores wi Then I’ll sell where the prices are b At the markets in Amritsar
or in the capital, Delhi. In two, three weeks business will pic Buddhi Singh has rented a car for the day. He's on the road
in the mountainous landscape of Himachal Pradesh, one of the species'
richest regions in India. Three and a half thousand
different plants grow here, eight hundred of which
are of medicinal use. Buddhi Singh deals in wild herbs
gathered at middle mountain elevations. Even in the most remote hamlets,
the merchant has his middleman. Sishram doesn't gather himself. He buys for Buddhi Singh
whatever the locals bring in from the surrounding forests. In villages like this, gathering wild herbs
provides important extra income for the families. The Forestry Authority issues licenses. An annual 2,500 tonnes of medicinal plants
are gathered and traded in this part of Himachal Pradesh alone. It's worth nearly two million euros. The price depends on the quality. Buddhi Singh checks the herbs,
and then the two discuss them. When dried, many plants look similar,
and not all of them heal. Some of them can be poisonous. It's vital
that the merchant knows the plants. This part of the Himalaya has 165 pla
that are used medicinally. But only nine or ten varieties
are commercially worthwhile. I buy them in mountain villages like The herbs I deal in are helpful
with skin problems and indigestion. They are good for gastritis and gas.
One of these herbs helps diabetics. Another is even said to heal cancer. The most effective
and most valuable medicinal plants cannot be had
by merchants like Buddhi Singh. They are largely gathered illegally
and sold under the counter. The most expensive herbs you won’t fi
below 3,500 to 4,000 meters. Even if you grew those high-mountain
here at ca. 2,500 meters, ...medically they would be less usefu
with fewer active agents. The wild herbs higher up
are simply much stronger. In India, 130 medicinal herbs
are used commercially on a huge scale. More than half of these plants
are endangered. Barely 20 species are cultivated. In the mountains,
Buddhi Singh has a small farm tended by his sons. This merchant knows that wild herbs
won't be able to meet Indian demand for herbal medicine forever. The future lies in their cultivation. Snakeroot, for example,
thrives at this elevation. It's also called as serpentine wood. It stimulates the appetite
and lowers blood sugar. The family garden
now also features Indian valerian. Due to overharvesting in the wild, it is now an endangered species
and accordingly expensive. If I couldn’t sell it,
I’d feed the valerian to my cows. They’d always stay healthy. Of course the herb has fine market va The market for Indian valerian is exc It also loosens the soil, makes it fe Valerian is versatile and valuable. You must let it grow for 3 to 4 years
to fetch the best market price. The roots should look like this!
This makes the best medicine. Whether gathered wild or cultivated,
herbs are dried in countless households in the Indian mountains. Through such merchants as Buddhi Singh,
they find their way to the major markets. Founded during Mughal rule
in the 17th century, at the heart of Delhi's Old Town, Khari Baoli is Asia's biggest market
for dried fruits, spices, and herbs. The walk to his office takes Akeel Galodia
through Tambaku Kata, Tobacco Alley. This leads to an inner courtyard. This is the heart
of the Indian trade in medicinal herbs. For 130 years, the Galodia family
has been in the herb business. He does his business by telephone. Akeel is a wholesale merchant. His inventory includes
more than 500 herbs, with total annual sales
exceeding 300 tons of dried plants only. His customers
are located throughout India. Manufacturers of medicines
and cosmetics rely on Akeel to deliver premium quality. The old people who knew wild jungle h
are no longer around. The young don’t know herbs
and don’t want to collect in the fore That’s why with some plants supply is
And the growing demand is a problem. It is a world all its own. There are no walk-in customers. Those entering the courtyard
are generally in the herb business, or they serve the business,
like the chai wala, who makes the merchants' tea. Indian gentian...costs 15 euros per k
It cleanses the blood. Indian medicinal plant sales
are estimated at an annual €1.5 billion. Akeel's customers primarily trade
in the all-around herbs. This is Indian valerian,
a very important medicinal herb. It helps stop hair loss. You boil it in oil, massage the oil
into the scalp, and hair loss is over That’s why the herb’s in such demand. The annual growth rate
of the Indian market for medicinal herbs is currently 20% and increasing. Day by day, Ayurveda’s popularity is
Everywhere in the world. 10 years ago the herbs we sold
were very high quality and much cheap Today herbs of poorer quality cost mo
In fact, some herbs we can no longer Elsewhere,
they have begun large-scale cultivation of a few select medicinal herbs. Tulsi, holy basil,
also called the incomparable, helps against many ailments. It is said to be effective
against viruses and inflammation, as well as increasing longevity. The harvest is already sold. It goes to Bangalore,
the capital of Karnataka state, to the world's biggest factory
for Ayurvedic medicines. The producer's warehouse
receives daily deliveries of basic ingredients for its medicines, the plant extracts of 166 different herbs. Now, how is it progressing so far? Biochemist Shyam Ramakrishnan
is the head of the research department. Correct. Under his supervision, 200 scientists analyze
the active agents of plants, testing them
for the development of new products. What is the status of these products? They're trying
to grow the rarer plants in vitro. -We are getting 300 plant materials.
-Okay. Woodfordia fruticosa, or the Flamethrower Bush, for example,
finds use in many Ayurvedic medicines. An extract of its flowers
is said to help against herpes. Our attempt has always been
to contemporize Ayurveda. We do the clinical trials,
we perform in vitro biology experiments, and we look at molecular biology. What we are doing
is applying modern technologies and marrying them
with Ayurvedic herbs and science. Ten million pills per day translates
to an annual revenue of €300 million. In more than 90 countries, doctors prescribe Ayurvedic medicines
bearing the Himalaya brand. The key market is India. For this market, a few years ago, the company added
the production of cosmetics. As the nose of the company,
Indira Kumarasen develops new fragrances. Her current project
is a liquid handwash with a basil note. We target the growing (upper) middle
especially the working woman. These days, they don’t have time
for traditional skin care. The products contain
some of the natural ingredients, such as neem, tulsi, and aloe vera. Now the growing trend is also toward
good quality natural ingredients. That's what consumers like, and it's a growing trend
in the Indian market. Himalaya's philosophy
has been wellness in every home through herbal health care and herbals. That is where our forte lies. We research herbals
left, right, and center. We look at herbals
as the centerfold for everything. Herbs are also the basis
of Tibetan medical treatment. Since the Chinese annexed Tibet, this country's more
than 1,000-year-old medical knowledge is being transmitted primarily in India. In the Dhauladhar mountains
lies McLeod Ganj, the seat
of the government of Tibet in exile. After fleeing from the Chinese,
the Dalai Lama settled in McLeod Ganj bringing with him 11,000 people,
most of whom were Tibetans in exile. It's like no other place in the world. McLeod Ganj is a refuge
for Tibetan culture. For this reason, primarily young Tibetans
are drawn to the residence of the Dalai Lama. Tenzin Somo and her friends
have come to McLeod Ganj from afar to study Tibetan medicine. They will be staying for six years. In Tibetan science, Buddhist philosop
is primary. Then comes medicine. Tibetan medicine is a valuable tradit
that allows us to help... ...not only Tibetans,
but people around the world. I hope to contribute a bit
toward preserving this tradition. I want to prove myself capable
and help many people. Tenzin Somo is 23 years old
and in her fourth year of studies. One hundred and twenty-five
young women and men are studying at the Men-Tsee-Khang Institute
of Tibetan Medicine. Founded in the eighth century, it combines elements of Indian Ayurvedic,
Chinese, and Persian medicine. One of the key subjects is herbalism. The exams are approaching. A clinic is attached to Men-Tsee-Khang. The institute also produces
its own medicines. At the end of their studies, up-and-coming doctors like Tenzin Somo
must know 175 Tibetan medicines, some with up to 32 ingredients. They must know how these are made
and from which substances. Although a small number
of medicines also contain minerals, Tibetan healing is based,
like Ayurveda, on herbs. The seminal text on Tibetan medicine, The Four Tantras, from the 8th centur
has the following verse: "There is no substance on earth
without some medicinal value." So once its effect has been identifie
basically any plant can be used as a That’s why herbs are so important to Their training
regularly takes the students high into the mountains. One thousand five hundred meters
must be climbed. At the tree line, we find the greatest diversity
of medicinal herbs. The students learn at what time of year
the active agents of each individual plant reach their peak. Generally speaking,
the roots are usually harvested in autumn, and the leaves and flowers in summer. By the end of their studies, the students must be able to identify
more than 200 medicinal herbs in nature and know their effects. This herb is a sort of forget-me-not.
I identify its donkey ear-shaped leav When I’m asked what ailments
the plant can be used for, I know it helps
with broken bones and heals wounds. Except for the root,
all parts of the plant can be used: leaf, flower, and stem. When they pluck herbs, the students recite the mantra
of the Medicine Buddha, requesting him to permanently heal
the afflicted of this world. The students were given four hours to look at the herbs
in their natural environment. This is followed by
an on-the-spot examination. Tenzin will soon be working as a doctor. The rural population especially
needs affordable and compatible medicine, a medicine based on herbs. These students will only be able
to treat future patients if India can manage to preserve
its great variety of herbs in nature. Lake Titicaca in western Bolivia,
to many, this place is considered holy. According to local legend, it was the birthplace
of the Inca civilization. A medicine man from the nearby Andes, a Kallawaya, and his wife
stopped to rest on the high plain. They have brought herbs,
coca leaves, and sweets. The region
is one of the poorest in Bolivia. Residents in need of medicine
must often turn to nature. Hardly anyone has studied the herbs of South America as extensively
as ethnobotanist Rainer Bussmann. Local herbalists like Juan Serota
show him their tried and tested household remedies,
such as Calendula. This plant,
belonging to the sunflower family, What is it good for?
- It helps against cough. has antiseptic properties. And how do you prepare it?
- You pour on boiling water. You steep it for 8―10 minutes. Within a week,
the cough slowly goes away. The number of Bolivians like Juan with this knowledge
of Andean medicinal culture is dwindling. Juan learned almost everything
from his grandfather. Key is: being connected to
local traditional knowledge. Only the locals know where plants
should be gathered and when, ...how they work,
which ailment they can directly treat Which herbs are best for stomach pain
or headache is common knowledge. For complicated ailments, though,
people seek out a Kallawaya. Blessings and sacrifices
are essential parts of any treatment. In many traditional medical systems,
rituals are extremely important. The patient must understand
that he can truly be healed, Here, this “self-healing” is essentia Without ritual, many herbs wouldn’t w So it’s important to document this as ...and pass it on to other generation
Or we’d actually lose the healing eff The Kallawaya believe that the burning
of gifts appeases the Andean gods. The smoke from burning herbs
purifies and heals patients. Traditionally,
the healers are paid in kind. The kallawaya have a very long tradit
They were the doctors of the Incas. They’re the best-known herbal healers
in South America. They tour the entire region:
Bolivia, Ecuador, some go to Chile. So when someone is sick,
he wishes to be treated by a kallaway These itinerant healers
gather their herbs in the wilderness. The muña, for example,
contains essential oils and helps with digestive problems. This is muña. Notice the smell. Smells good! In other regions, muñas look differen How often can it be taken? Daily? Sure. It’s not chemical,
which could harm you. It’s pure natur It’s hard to isolate medicine from pl
This muña probably has 10,000 compone If we isolate the main substance,
it’s either not active alone... ...or it’s toxic,
or we can’t get it into the body. What makes natural medicine so import
is the interaction of the components. While herbs remain the primary element of medical care
in many parts of South America, the continent's medicinal plants
are encountering growing global demand. The hunt
for the most valuable active agents leads their purveyors
to the most remote places. The south of Peru is known
for its harsh, arid climate and desert-like landscape. Hours ago, José Ingamani
and his family set out on foot. In the wilderness of the Andean foothills,
the look for a sheltered campsite. For the next few days,
they will live and work here. We always bring our own water. From o In this area we’re going to harvest, ...according to a certain procedure. A rather plain plant
flourishes in this area, rhatany. The plant usually grows near big cactuses. José and his people
aren't after the flowers or leaves. They need the roots.
These have antibacterial properties. It takes seven years for a rhatany
to produce roots ripe for harvest. Just pulling them out would, therefore,
quickly jeopardize the population. José follows a routine. This is the root. Here we have a very young shoot. This seed ― all we do is put it in. Then cover it with dirt. Finished. We must take care not to harm it
or tear it out by accident. Finally we cover
the young seedling with these branche Protected from the burning sun, it ca Rhatany cannot be cultivated. That's why the buyer of the roots,
a Swiss natural cosmetics manufacturer, hired botanist Fatima Casares to design
a method to protect their supply. From clearly specified plots,
Jose harvests only one in five plants while precisely documenting
the gathered roots. In Peru, rhatany was endangered. For each harvested plant,
20 seeds must be sown, to yield at least two growing plants. This is how we achieve sustainability José and his family know
they can only keep harvesting each ye if they keep sowing new seeds. The anti-bacterial effect
of the rattan root has long been known in southern Peru. We also use rhatany in the village,
for kidney ailments. If someone is ill, we give him some,
people are grateful for it. The working days
in the wilderness are locked. After two weeks, the root gatherers returned
to their village, Chucky Bamba. Out of 3000 villagers, the Ingamanis are the only ones
with a license to harvest rhatany. The cleaning and drying
of the shredded roots is also a group effort. For us the rhatany harvest
is a financial help. It pays the expenses of my family,
which is very big. I have 10 children. We all work together. For José and his family, the rhatany project
provides a guaranteed constant income. They deliver directly to the buyer
with no middleman. The demand is considerable. The Ingamanis ship a ton per year
to the production site in southern Germany. The Chucky Bamba Harvest project
secures a supply of sustainably gathered roots. Rhatany contains a reddish,
astringent acid, reducing oral inflammation
and strengthening the gums. It is a tested ingredient
for the production of toothpaste. In this way, healing substances
from the foot of the Andes find their way around the world. Buenos Aires, the capital of Argentina, bears a strong imprint
of European immigrants. Much here comes from Europe, even such kitchen herbs
as rosemary or oregano. The special lure of Pura Tierra is ingredients
from all over South America. Ingredients are unknown
to many of its diners. With this culinary concept, star chef Martin Molteni regularly ranks
among the continent's 50 best restaurants. A restaurant is the place where
we tell our guests stories about our Cooking is a craft of discovery,
because the journey never ends. Whether I find a new herb,
a small mushroom, or a farmer ― ...it’s a journey of discovery. Today, he is experimenting
with oxalis valdiviensis, a false shamrock,
indigenous to Chile and Argentina. Of the oxalis, I use the leaves and s Just as the indigenous peoples used t
to refreshen their potatoes... ...when they cooked them on the groun In many parts of Patagonia,
wild rabbits are pests Martin candies the tender meat, refining it
with crispy fried potato strips and indigenous tomatoes. From the leaves of the sorrel,
he makes a cream, which, along with the flowers,
gives the dish a tardy, fruity note. For his recipes, Martin seeks out herbs
that have existed in the country for ages, but which have been ignored
by modern Argentine cuisine. He discovers these specialties
on his tours of the outlining provinces. Then, he gets his wholesalers
to cultivate them. This is nice.
- Is that amancay? Yes, and check out this oxalis. I’ll try it and come back for more.
- Perfect. I’m expecting you. The roots of the almond kai,
also called the lily of the Incas, are known to contain much starch. The Mapuche indios used these rhizome
both as medicine and food. Legend has it that a condor
abducted the girl, Armand Chi, as she went out
to pick medicinal herbs in the Andes. His claws injured Armand Chi, and in each spot
where her blood dripped onto the ground, an herb with flecked flowers grew. These now enhance Martin's menu. Everything in my dishes is an ingredi
there is no decoration. Each ingredient has a function ― maki
sour or crunchy, giving it a particul This is a quinoa salad with indigenou
strawberries and fried radish. From the amancay: the roots and the f
― rounded off with a strawberry dress Martin's successful style of cooking
is modern, yet also a celebration of the culinary traditions
of the Aboriginals of Argentina. Misiones Province in northern Argentina
is largely covered with rainforest. Here, the Guarani tribe
has lived for thousands of years. Isabel Aquino is one of them. Around her house grow
more than 140 different herbs and medicinal plants,
many of which she planted herself. This is an ambay tree,
a plant with great cleansing power. It cleanses everything
connected to our emotions. The tree gives me much energy and hea It connects me with Mother Earth,
with my roots and my essence. After plucking, I thank the plant
for its generosity. And I thank the sun. The Guarani have no word for ailment. They refer to conditions that can be influenced
also with the aid of herbs. From ambi leaves, Isabel makes a tincture
to treat the respiratory system. All the plants help us get better. This preparation has been around
since my childhood. My mother, my aunts, the neighbors... ...put herbs in liquor
and then drank or applied it. Isabel uses herbs to treat people
who have become imbalanced. Gabriela has blood pressure problems
and dizzy spells for which she has no explanation. Isabel always begins a treatment
with a ritual. I pass the plants and smoke
to let it show me... ...where in the organism
the energy and resistance needs raisi Then across here... ...to connect Gabriela with the plant ...that she herself chooses
to get better and regain her well-bei Gabriela has chosen stevia,
which the Guarani call sweet herb. It dilates the blood vessels
and lowers blood pressure. Her dose is the exact amount
that fits between the lines on her palm. We now thank the herbs that accompany
and our ancestors who help us. Thank you for your confidence. This land used to be a gem mine. After the mine closed 25 years ago, property was cheap,
but the area looked like a trash dump. The new owners helped each other
make the area livable. Later, they built a school
and a first aid station. Vegetables, lettuce and herbs. Isabelle taught her neighbors
how to grow them. A small, vibrant community evolved. Betty and Munich
belong to a group of women cultivating rare medicinal plants
under Isabel's supervision. Actually, a great deal more is involved. Working with Isabel, and the herbs helped Betty get
through a deep existential crisis. To me Isa is a brilliant teacher. In a way, when I met her I got my lif She’s my teacher, my therapist, my id Finding Isa made me find my roots,
my knowledge of plants. Just as I was helped, we want to pass
this knowledge to others. But it’s work. To Isabel, healing means allowing others
to benefit from her strength. Isabel's birthplace is located
in Iguazu National Park, famous for its waterfalls. The Guarani populated this area
for some thousand years until the 1970s when the Argentine government
prohibited all human settlements in the park. Each visit
is emotionally difficult for Isabel. We moved away, 8 kilometers from the They said we couldn’t stay. But I remember swimming here,
it was a place of great freedom and p We were like a big family, with the p
the animals, the water, and the wind. In her work as an herbal healer, Isabel
has often benefited from her childhood in the natural Paradise by the Iguazu. What I have learned,
the knowledge of my ancestors ― ...especially of the plants ―
has largely been lost on the way. But I believe,
there’s slowly a new awareness: ...that life is given for other life. Preserving an age-old knowledge of herbs,
even in La Paz in Bolivia, it's an ongoing challenge. The core of Rainer Bussmann's
research work. He regularly visits the markets
and speaks with merchants, for he knows
when herbal knowledge is lost, things can become dangerous for patients. For example, when two herbs look
as similar as horsetail and ephedra. Horsetail is used for kidney ailments Ephedra is a stimulant, and for uteru Now here in La Paz
both are being sold as horsetail. The big problem is: Men take horsetai
when they have prostate problems. So if you take ephedra for the prosta
you’re taking an herb that causes thi You can see here:
The dried horsetail is much less gree And the horsetail falls apart easier. To prevent these mistakes, Bussmann and his Bolivian colleagues
provide education. Their herb manual, published in collaboration
with the Health Ministry, is distributed free of charge. Herbs also play an important role
on the 1st of August, when Bolivians celebrate
their biggest holiday, Pachamama, in honor of Mother Earth. In many places around the country,
sacrifices are made in her honor. Blessings are performed
by special priests. The gifts are normally different herb
with silver paper, with lots of sugar Mother Earth likes sweets. The main gift is a llama ― either a l
or a llama that died before birth. Because the llama is traditionally
the main working animal. So you give Mother Earth
the most valuable animal you have. People ask the Pachamama
for luck and love, or success at work, but also for a protective hand
over the new car. The blessing is always with alcohol,
usually beer. By afternoon, those in late need of a
often get stuck in traffic. Next problem: By afternoon,
all the priests are basically drunk. So come in the morning and you have
a better chance of getting a good ble After the arrival
of the Spanish in South America, Catholic missionaries
tried to replace the Heathen Earth Mother with the Virgin Mary. Yet many of the traditional Pachamama
rituals are practiced to this day. In the north of Argentina,
the ruins at Misiones serve as a reminder of the days
when Jesuit missionaries strove to convert the Guarani
to the Catholic faith. In the masonry,
the monks also left a stone memorial to the flowers of the murty plant. The monks got the herb from the Guarani,
who used it to prepare tea. Marty flourishes
in the dark red soil of Misiones, where we find the greatest acreage
under Marty in Argentina. The demand is huge. Ninety Percent of Argentines
drink the bitter herbal tea, with a cup of Marty
and a thermos jug constantly at hand. Roberto Seminyak celebrates
the shared brew as a ritual of communion. For my family, it’s very important: Having these moments to sit down,
with my wife and daughter. Taking this time to drink mate,
to chat and discuss things. Mate’s important, the tea unites us. Roberto is a Marty producer. He grows the evergreen shrubs
on his plantation. His daughter Gabriela joins him
in the fields as often as possible. Marty is a sensitive plant requiring
relatively constant temperatures. It needs four years
before the first harvest. The taste is in the leaves
and in the stems. For best aroma, the twig can’t be gra
it must be green. Like we see here. The team bundles the Marty
into sacks weighing about 80 kilos. In the field, Roberto employs a total
of ten workers from the neighborhood. Twice a day, they bring their harvest
to Roberto's farm. The diesel engine from the 1920s still drives all the machines
needed to process the Marty, including the conveyor belts
that transport the twigs and leaves to the drying drum. In minutes, the heat draws the moisture
out of the Marty. For me this machine is life, it’s pas It’s years of effort,
struggling to get ahead with my famil From this stage on, Roberto's processing
differs from industrial mass production. He uses the traditional barbacoa method. Here, the tea is smoked
for 12 hours in a drying house over a eucalyptus wood fire. Once the fire is burning properly, we close the two openings
and the heat can gather inside. In the drying house, the temperature
reaches about 90 degrees Celsius. Tati is Roberto's stalker. His job is to churn
the branches regularly. He has to keep checking the flow of heat
and smoke all night. The smoking process
lends the Marty its special aroma. Tea drinkers
throughout Argentina appreciate it. That wasn't always the case. Right after the turn of the millennium,
barbacoa Marty went out of style. Prices fell drastically. For the smaller Marty farmers, it was no longer worth
the time and effort. I have been working
in the drying house since I was a chi But as time passed, in 2006... ...to my disappointment,
I had to give up the barbacúa method. It wasn’t profitable. For several years, Roberto
made ends meet with odd jobs. Finally, the regional Marty farmers
sat down together at the initiative
of two agricultural engineers. They founded a cooperative. If one of us suffers damage
― e.g. we have seen a drying house bu ...that person can use
the facility of another member. So there’s a spirit of cooperation,
a solidarity that didn’t use to exist We’ve united to gain strength and a v
against authorities, to achieve somet Unity makes the difference. The men in the co-op have been able
to reactivate 16 shutdown ovens, and the Barber Qua T has restored
a secure income to them and their families. Trujillo in northern Peru is one
of the South American herb trade hubs. Since early times, many trade routes
have intersected in this seaport. Ethnobiologist Rainer Bussmann
began visiting local markets 15 years ago, exploring the huge range
of herbs for sale. Initially, we took inventory of all t
just to see what’s on the market. We came home with more than
500 different types of herbs. That’s extreme ― in Germany,
we have maybe 2500 types of plants. Here there’s 20% of that number,
just at this market. The diversity is incredible and
incomparable anywhere in South Americ In his botanical field research, Rainer Bussmann
relies heavily on firsthand knowledge. Over the years, he's built up
a valuable network of specialists. In Northern Peru,
the healer Julio Calderon and her herb trader help him categorize
the different types of plants. After decades, we still
haven’t managed to identify all the h This is pucho, right?
- No, this is ashango. In Chiclayo they called it pucho.
- No, pucho is this one. This is called espingo! Julio Calderon is an herbal healer. Unlike the Kallawaya,
the itinerant healers in Bolivia, the healers in Peru
usually pursue their trade part-time. Julia lives
and works in a suburb of Trujillo. Her husband runs a small restaurant there. However, this brew,
which Julia cooks twice a week, isn't on his menu. This is a herbal decoction
of very potent plants. They come from the Holy Lakes
and from the mountains. I use this to cleanse people who are,
as they say, bewitched or hexed. Healers like Julia, who inherited
her knowledge from her father, worked not only with herbs but also use a collection of objects
and substances such as shells and perfumes
that are inscrutable to outsiders. We healers must protect ourselves
from bad people. That’s what this dagger is for. This is a brew containing liquor. It’s made from more than 50 herbs.
― used to “open” patients. It’s very good ― a marvelous thing. This alone makes some people feel bet Carlos is often troubled by nightmares,
and he has problems at work. An acquaintance recommended
that he visit Julia. With her incantations, Julia
asks the gods, animals, and other healers for assistance. In the cigarette smoke, she believes she has discovered
the cause of Carlos's problems. Take heed.
Do you have problems with a woman? Yes, sometimes. Julia finishes
with some parting advice to her client. You mustn’t take anything from this w Not even a caramel. Never let her touch your hair. It makes me happy and contented
when people feel good. When they’re h When they’re in good spirits. At home, in their family, and overall For her patience, Julia is a doctor,
psychologist, and priest rolled into one. They believe in her herbal magic. Patagonia,
the sparsely populated landscape shared by Argentina and Chile
is a region full of contrasts. The steppe-like landscape seems barren, but the diversity of its plant life
is extraordinary. For more than 30 years,
pharmacologist Silvia Gonzalez has studied the
indigenous plants of Patagonia. One herb has particularly impressed her. It flourishes even in the snow. Paramela is unusually robust.
It adapts to all kinds of harsh weath After a volcanic eruption in Chile,
on a car trip, I saw it. Totally covered, it emerged from the
― that’s sort of a strong metaphor. To me, it’s a very symbolic plant,
I strongly identify with it. Because of its strength. As if they believe that whatever resists
the cold is good against a cold. The people around the town of Ischgl
often use paramila for winter inhalations. In her laboratory at the local university, Silvia is investigating
a different property of Europe. This fragrance is very pleasant,
sweet and warm. Although I’ve distilled it 100s of ti
I’m always pleased to smell it. No one knows Paramila better than Sylvia. She has been working with the herb
since her student days. Among other basic facts, Silvia found that the paramila
stores its essential oil in tiny glands. Later, in her doctoral paramila research, she discovered, among its more
than 100 fragrance-defining components, an unknown molecule. It is now internationally known,
thanks to Sylvia, as Esquelenona. When you discover a new molecule,
you’re allowed to name it. I chose this place here, Esquel,
where I found most of the paramela. The ending "enona"
refers to the chemical structure. The pleasing fragrance
of paramila's essential oils caught the attention
of a big perfume manufacturer who used the herb
to make a successful scent. Within no time, many Patagonian slopes
were harvested clean and their paramila populations
were nearly lost forever. For this reason,
Sylvia and her colleagues in Ischgl are working
on large-scale production methods that won't endanger
wild paramila populations. Cultivation isn't easy. The young plants, in particular,
require a great deal of attention. Paramela has great potential, but pla
and studying suitable conditions take We need to learn this now. So we’ll b
for cultivation, once demand is large Every few weeks, Sylvia takes La Cheetah,
the once legendary Patagonia Express. She gets off the narrow gauge railway
at the station Narwhal Pan. There, her friend Patricia sells herbs. Patricia's tribe, the Mapuche,
a tribute, a particular power to paramila, whose name in English means lift me up. Many people don’t know paramela,
but the name arouses interest. Why?
- Because the name is peculiar. The old say, paramela is a strong aph That’s why guys always come and ask:
"Have you got something for men, for I smile because I understand what he
I say, “Yes, this it. We call it para With its wide range of effects,
this herb still poses many questions. They will accompany Sylvia
on her journey of discovery. Patagonia is magic. I have a
deep spiritual connection with this l Patagonia is full of mystery. As for science, its herbs hold much
to discover. They taught me a lot. July in Provence is the peak
of lavender harvesting season. In the Northwest near Sorgues, lies one
of the three main growing regions. The valleys are alive
with the rattling of harvesting tractors. It is quiet only
in Sylvie Bourgeois' field. One wheel turns forward,
the other toward the rear. It’s a quick repair. I called my husband. There he comes. The lavender farmer took over
the family business when her parents retired. At my first job,
I did layout in advertising. None of this stuff. It’s good he’s around,
otherwise it wouldn’t go as well. We never have any time. We work eleven months,
raising the plant for harvest. Then we harvest for one month.
During that month, we’re always in a We have no choice. Only true lavender from select regions
receives the AOP Seal of Approval, a certificate of quality. The plant itself doesn't create
its fragrant oil for human pleasure, however. The plant makes essential oil due to
of water. It is stressed by dehydrati So it produces essential oil to survi On 110 acres, Sylvie Bourgeois exclusively grows
lavender. Her father did mixed agriculture
but then switched to lavender. Today,
an entire industry is based on this plant. My parents had to specialize to survi Cattle was too labor-intensive,
that’s why they sold it. The distillery of 1947 is one
of the oldest in Provence. Steam extracts the lavender essence
from the flowers. Today, it's time
for the final load of real lavender. Nearly three-quarters
of the Provencal harvest, though, consists of lavender, across between fine lavender
and spiked lavender. True lavender has one single stalk
with only one flower. Lavandin consists of three stalks a big stem with a very big flower
and two side stems. The lavandin flowers contain camphor
and smell sharper. Their oil is in demand
for use in laundry detergents. When distilled, lavandin produces up to six times
as much essence as the finer lavender. The oil of fine lavender
has antiseptic and relaxing properties. It is a basic ingredient of the pharmaceutical
and perfume industries. It takes about 150 kilos of the plant to produce one kilo
of fine lavender essence. For the producer, Liz fetches €180,
eight times the price of lavandin oil. The leached lavender straw provides fuel
to fire the steel. Today, there are about 20 different
lavender varieties on the market. Each one has its benefits. I prefer true lavender,
its scent is more subtle. There’s a reason why perfumers use it The trade with the purple blossom began
in Provence around 1900. Monastery dispensaries, though, had been using its healing powers
since medieval times. The region has long been known
for its unique wealth of plant life. In Luberon, the Lourmarin Castle Gardens today still preserve the ancient knowledge
of local plants and their powers. Some 250 plants cultivated here are used
in medicines and cosmetics. In addition, they provide pigments
for artists and for coloring food. During the First World War, for example,
the French soldiers' uniforms were stained with alizarin
from the dyer's madder route. The plant actually develops the sap
as a defense against fungus in the soil. Other plants produce agents
to withstand the heat or to fend off insects. In Provence,
the 300 days of annual sunshine also produce deliciously aromatic field
and meadow flowers. Though they are often disdained as weeds. Patrick Jenney, a beekeeper near Avignon,
makes honey from their nectar. When you visit someone, you ring the
With bees, it’s the same thing. I blow smoke into the combs
to announce my visit. Patrick Jenney keeps 300 beehives
distributed across the country. Chestnut trees in the seven,
lavender in the dome region, rosemary in Narbonne. His most aromatic honey came about
by accident. To bees, there are no weeds ― just he
and they choose what they like. Perio This is a spring mixture.
The bees went out and gathered ...hairy canary clover,
scabiosa, and tamarisk ...southern plants that grow around h Forty thousand workers suck
the meadow blossoms dry for Patrick. I steal their reserves. They’ve worked all spring to store it
for the winter. And I take it away. I’m a honey thief. Four tons of honey
are the beekeepers' summer harvest. For one leader, a colony of bees puts
in 10,000 hours of flight. These are the fruity honeys
that the customers love. They don‘t know the plants,
but they taste: This is honey from he Meadow herbs give the honey
its exotic note. A beekeeper needs an inquiring mind to figure out
what gives the honey its specific flavor. We taste the honey,
but first we look where the bees were We see which plants are in bloom
and then we know. This is hare’s ear,
this year its bloom is profuse. Its honey has a peculiarity:
At first it tastes of chocolate. Unfortunately that note
vanishes very quickly. A funny thing:
The highway authority planted this he Everyone knew it without knowing the
It was hard to pronounce. Even for us But when I let people taste the honey
they liked it. Suddenly its name was everywhere:
Ah, “hare’s ear”. In early summer, some 150 nectar-bearing flowers unfurl
all their charms. This is pitch trefoil,
you can smell pitch. Yes, really: asphalt. It’s a strong s Everyone knows the smell from somewhe The “asphalt” comes from transformati
in the earth ― it‘s natural chemistry Fortunately it’s not in the taste, which is actually fruity. More than 20 years ago, this beekeeper from Limoges settled here
because of the numerous fruit orchards. Now, not even a quarter of them are left. This used to be an apricot orchard,
you can still see the dead trees. For 10 years, the field has been unte Nature has taken it back. For the bees it’s a good deal. Although Provence is known particularly
for its agricultural products, today,
a mere four percent of the population makes a living in this sector. More than 2,000 crop plants grow here, more than in any other region
in the country. Inextricably linked with Southern France
is the art of perfumery. One billion dollars perfume industry
has thrived in the hinterland of the Côte d'Azur. It, too, owes its success to the climate, which allows the fragrant ingredients
to grow directly on its doorstep. Lenny or the nose's is what the French affectionately call people
like Delphine Thierry. She is one
of only 1,000 perfumers active worldwide. My approach to the world
is directly through smell. Before I see or touch something, I sm It’s from the animal domain:
Everything around us leaves a trace. It’s something very instinctive. The 44-year-old creates
individual fragrances for wealthy clients. The owners of an exclusive guesthouse
have commissioned a room fragrance. They want a composition
that will represent the Cote d'Azur. This is the old oil mill. I love the smell of the stones. Delphine Thierry captures
the characteristic aspects of the site. It’s a mineral place, ...because there is much stone
and many things of metal. How does one create
the typical Cote d'Azur fragrance? Which plants dominate? This research forms the basis
of the creative process. Nature is where
our fragrance expert search begins. Around the Mont Alban fortress in Nice, there are many
typical Mediterranean plants. This is a mastix shrub,
it smells both green and spicy. On one hand, it’s peppery,
with a woody note, slightly fruity... Mastix has many facets. Plants growing in such dry places
and in such heat... ...have a vigor, something very power They have their feet in these rocks,
the sun is ultra-hot. They truly want to be here. During her training at the renowned
Paris Perfumers School, ISIPCA, Delphine Thierry learned not only to distinguish
between 3,000 different aromas, but to name them as well. The Cote d’Azur smells of... ...the sea, and hot winds
blowing through the underbrush, ...gathering the fragrance of plants
and stones ― dry, slightly sandy note All mixed with the fragrance of thyme
cypresses, and the other plants. In her studio, Delphine works
with the components of the perfume. Drawing on a repertoire of hundreds
of synthetic and natural raw ingredients, she sets subtle accents. Nobody wants to smell
like a rosemary or lavender shrub. The perfumer’s work is
to combine the basic ingredients, ...mixed with other fragrance aspects
to create a harmony. Delphine prefers pure natural materials that unfold their effects
at the different stages of the fragrance. Sage essence, its effervescent molecu
unfold mainly in the head of the perf Whereas sage paste plays in the heart
base notes. So it’s interesting to combine the tw Most of her creations develop
their fragrance on skin contact. A room fragrance presents Delphine
with different challenges. It must be extremely subtle. So it won’t bother
the occupants of the room. Everyone has their own taste. Creating a fragrance everyone likes
is the most difficult task. Delphine's fine perfume is finished. She presents it as part of an object. The client smells it for the first time. And the perfume is in there? May I? I can say the fragrance reminds me
of home. It smells of here. This perfume also has
a touch of summer heat. Those notes rising from very dry soil
I tried to convey that atmosphere. An exquisite object for which the client has paid
a small fortune. In Provence,
the sun defines the natural environment. From spring until the peak of summer, it exposes plants and animals
to constantly rising temperatures. The heat gradually paralyzes nature, forcing some animals up
into the old Provence mountains. Early morning near Sisteron
in the Northeast, Shepherd Michelle Pallister is trying
to get his herd moving. For generations,
at the start of each summer, the Pallisters have driven their sheep up
to the high plateau. My grandfather already
called the sheep this way. Each family has its own way
of calling the herd. No later than June, the shepherds are ready
for the trans humans. Their sheep drive up into the mountains. By then, the valley meadows are parched and the sheep
are no longer able to find forage. I started when I was 18. My father had 300 sheep.
Today I’ve got 2200, but I’m tired. The herds have grown substantially.
Today forage needs are very important That’s why
we’re obliged to change pastures. We’ve got to move on. If we rest for more than 10 minutes,
stuck here. The heat gets overwhelmin A herd this size grazes off 2.5 acres
of herbal meadow each day. The sheep roam following the plant growth. This is quality clover, full of prote
The alpine meadows are rich in nutrie Birdsfoot trefoil is an enormous sour
of protein for our herd. The energy is stored in the small see Our animals are thus nourished
even in great heat. We go up in several stages. In May the valley is already too hot,
but there aren’t enough herbs higher The flowers must be in bloom
when the sheep arrive. Sophie Chatelet, an herbalist from Nice,
has joined the sheep drive. At an elevation of 2,000 meters, she finds wild herbs
that are also beneficial to humans. This herb is full of vitamins. Almost all the plants
you see here are edible: ...sage, viper‘s bugloss,
agrimony, and knapweed. The Provence has 80% of the French fl It’s the perfect place
to work among plants. This native of Brittany has settled
in the South of France, where she finds
the freshest medicinal plants for her wellness products. Actually it’s chicory. It tastes bitter
and detoxifies liver and gall bladder The sheep fortify themselves
with mountain herbs for the cold season. Then, it will be time
for the herd to multiply. It has both a seasonal and a magic as ...all these sheep traversing the mou
from one level to the other. There’s something joyfully festive
and timeless about it. Human beings have been doing it
for centuries, for millennia even. For the animals, it's an eight-hour trek
to their summer quarter. One practical side effect
of the sheep drive is that it gives Michelle the opportunity
to count his largest herd. We count 1599. Plus the shepherd makes 1600. Michelle's lambs bear
the sister's seal of quality. Fragrant mountaineers make their meat,
especially aromatic. Stinging nettle is a fine plant,
full of mineral salts and vitamins. The herb is short,
you think there’s none here. But if you look,
the herbs appear like jewels. The sheep have come at the right time
I think it’s going to be a good seaso A few hundred meters lower down
is the Valensole Plateau, the largest lavender-growing area
in Provence. The scented herb
is a major economic factor, keeping more than 12,000 people employed, but their livelihood is being threatened
by a tiny insect. Lavender monoculture farming
has become a recipe for disaster. The field is in full bloom
and looks fine at first sight. Yet its yield is reduced
by at least sixty percent. It’s the work of the leafhopper. Here, there are still four. Over there you see:
1, 2, 3, 4, 5, 6, 7, 8, 9... ...wasting away. Some years, farmer Gerard Blanc loses
a quarter of his harvest. The symptoms: you have shorter flower
puny plants ― much smaller. Dead parts. Here: more than dead. The leafhopper, a miniature cicada,
loves herbaceous lavender plants. During its meals, it transmits a bacterium
that hollows out the stem. The plant starves from the inside. It’s a true pest. For us it’s dramati In this climate, with the sun and hea ...on this sloping terrain full of ro
we can’t raise anything else. If we don’t do the perfume plant,
we’re finished. If I look at these plants too long,
I could just cry. They really aren’t pretty, it’s a pit Each summer,
there are new gaps between the plants. Barely two millimeters long, the bug has knocked France
from its market position as the world's top producer. The lavender disease has been known
for 45 years, but monoculture has depleted the soil
and made the plant vulnerable. The leafhopper has an accomplice, too, the heat. The hotter and drier it gets,
the better the bug can multiply. The epidemic began in 2005 after it had hardly rained
for two summers. We‘re among the first
victims of climate change. Because few plants can withstand... ...temperatures above
41 degrees in the shade. Nature is stronger than us.
She’s in command, not us. It’s a total disaster. At the still,
we see the extent of the devastation. In five years, France's lavender oil production
has been cut in half. This has hit small family operations
the hardest. The farmers have been hoping
in vain so far for the discovery
of a resistant variety of lavender. Meanwhile, Gerard Blanc is taking part
in a rescue attempt by planting wheat to provide shade. Lavender grown in the shade
is less susceptible to disease than when it grows in the blazing sun. Wheat makes the soil greener. The soil heats up less, and the leafh
is less drawn to the lavender. The height is also a physical barrier It stops the leafhopper, which flies
very low, from hitting young plantati It’s a lot of extra work,
but I think it’s worth the result. That’s the Provence
in all its beauty and roughness. That’s the ambiguity of the landscape ...magnificent and hard, all at once. So far, each measure against the leafhopper
has been just a drop in the ocean. Unless a remedy is found, the characteristic face of Provence
could vanish within a few years. While the indigenous flora is threatened, the European market for natural cosmetics
has been growing in recent years. Second only to Germany, France is a top European market
for organic skincare products. Back in Nice,
phytotherapist Sophie Chatelet evaluates the yield from the sheep drive. Stored in her studio, she has more than 100 twigs,
flowers, and tubers from the hinterland of Nice. Each variety gently dried. This is nettle, it stings. Sage has a bluish sheen. The properti
and powers of the plants are preserve ...up to the last moment. Sophie Chatelet has worked with herbs ever since her news agency job
became more than she could handle. Each day was encounter-based.
Very hectic, activities with lots of There were murderous meetings
and lots of pressure. It drove me totally crazy. That’s why I’m so tuned in to how to return to the earth, for new r to regain stability and well-being,
and find oneself. I could well use some of that now. After gaining her medicinal herbs diploma,
the 36-year-old opened a practice in Nice and soon received
the Regional Innovation Award. She finds her best products
through experimentation. I noticed: Women buy a special cream
for each part of their face: ...one for the eyes, one for the mout
for day, for night ― incredible. I used to be a victim of that. It really isn’t necessary, I think. So I decided to make a universal crea
one that helps everywhere. The anti-marketing cream. Sophie uses the Internet to sell the products
from her 11 natural cosmetic lines. On hot days in downtown Nice, she sells refreshing creams, floral water,
and tinctures directly to customers. Want to try? It helps those
without problems stay slender and pre It’s fine to stay as you are. Sophie belongs
to a new generation of herbalists. In France,
the natural cosmetics industry generates about €400 million of revenue annually. At the same time,
it also reinforces the image of a wild Provence in tune with nature. The market is growing
due to new innovative ideas. Here, in this field near Roussillon,
a classic Provencal herb is thriving in an exciting range of new varieties. I have two, no, three favorites: Marseille basil because it’s..., wow,
and cinnamon basil is marvellous. And then lemon basil,
because it tastes so fresh, so pleasa We use it to mix mojitos, actually. Worldwide,
there are 160 varieties of basil, and 60 of them are growing
in Catherine Pearson's garden. They bear such names as Magic Michael,
Red Robin, Spice, or Thai Siam Queen. Basil originally came from Asia. Alexander the Great brought
the culinary herb to Europe. When I was little, in summer by the s
we would eat two or three basil soups It was an important family moment. When I discovered the range of basils
...I began to collect and couldn’t st It’s unhealable. Hallo Francois, alles klar. I’ll get them ready for you. What was that? I didn’t hurt you? It’s a praying mantis.
She eats her mate’s head. Horrible! But otherwise, it’s very nice. Francois Scaramouche is one
of her regular customers. The gourmet ice cream manufacturer uses
all organic products. I make basil sorbet. By mixing the le
water, heating and adding sugar. And it’s very, very good. I like the slight base note of lemon. The large-leafed basil is too much
like tomato mozzarella salad. For my use, that is. Thank you, see you soon. Southern Provence has a reputation
as a gourmet region. Several drivers
of dining innovation are located here, including La Pioline Castle. Chef de cuisine, Pierre Rubel is one
of the wild bunch of young cooks who are perking up the culinary trade
in Provence. For my restaurant recipes,
I use all the herbes de Provence: rosemary, sage, thyme
and lemon thyme, basil, estragon ...every possible herb. So for my cuisine,
I can harvest them fresh each morning Rabaul is a pioneer of molecular cuisine. He takes lettuce leaves and extracts,
and then gelatinousness their juice, serving the resulting
decorative salad garden to his diners. He playfully reinvents
the classic elde Provence. Since I was small,
I’ve been doing nonsense. I want to go on with nonsense,
to stay a kid for as long as possible Molecular cuisine is ruled
by chemical processes. Rabaul separates all the ingredients
into their components, frozen, dehydrated, melted, or vacuumized. They change their texture. The 40-year-old tries out
one new dish every day. The ingredients for the red beet base with oregano simmer
for one hour at 70 degrees before the liquid nitrogen freezes them
down to minus 196 degrees. This is anise schnapps snow with oreg There must be magic in the diner’s mo hot/cold,
it must fizz, crackle, smoke... To give people ― beyond good dining ―
an evening of spectacle. We shouldn’t wait
too long with the baiser. The raspberries with oregano ... We’re lucky, it’s good. It’s super fresh. We have fun testing
whether lemon goes with licorice, ...or marjoram with a sweet dessert.
That’s what’s interesting. Rabaul has been cooking
ever since he was 14. He learned the trade
in top Parisian restaurants, but gradually grew bored
with traditional cuisine. Then Ferran Adrià,
the guru of molecular cuisine, invited the cook to Spain. I’ve been working on this bubble
for 7 years, Ferran Adria inspired me Today I got this superfine skin injec
with oyster juice, without leaking. When it bursts in the diner’s mouth,
it feels like plunging into the sea. To me, taste is the most important th Rabaul surprises even the Provence by revealing hidden aspects
of their classic herbs. Before the landscape was cultivated, wild lavender, the original herb,
grew everywhere in Provence. Today, the plains are dominated
by various monocultures. In the mountains, it's a different story, a slope in the Provencal dome mountains,
1,000 meters up. This is where the realm
of wild lavender begins. Claire Chaston is busy harvesting. One mustn’t think about the job ahead
the millions of flowers left to cut. Just think about what you’re doing handful by handful, minute by minute,
it adds up to a lot of cut lavender. Wild lavender is a niche product in demand with connoisseurs
of premium essential oils, the luxury perfumery. It's also called true lavender. The shrubs and flowers aren't uniform
in contrast to their cultivated cousins. It’s a more subtle perfume. Each plan There’s great variety of color,
smaller flowers, bigger flowers. The sum of these differences makes fo
a unique, more sophisticated perfume. In the three weeks of harvest, they collect flowers
for about 15 kilos of wild lavender oil. The laborious harvest makes it twice
as expensive as fine lavender oil. Claire's husband, Jean-Marie, still remembers the golden age
of wild lavender. Just call us turtles. During the 1960s,
the plants covered the entire mountain. Everyone up here lived off wild lavender. Jean-Marie's grandfather set the pace. He was even faster, a real maniac. It had to be spick and span ―
you got scolded if you missed a stem. It wasn’t wooded like today. Fearing soil erosion, the Provence planted conifers
on all the mountain slopes. Each year, the wooded area increased, and the lavender vanished
due to lack of sunlight. When the Chaston began clearing the pines,
they discovered something. Here’s typical: Once we reopen the sp
suddenly, the lavender’s back and thr It’s the natural cycle:
Provide light and the lavender comes. The wild lavender has retaken
its natural environment. Up here,
they're regaining a worthwhile harvest. While down in the valley,
the leafhopper is ruining the business. Fortunately, wild lavender
fights back naturally. It seeds itself naturally.
In a population, one plant produces s So if one dies, the next survives.
An endless cycle. The French referred to wild lavender
as the soul of old Provence. You feel like you’re gathering
something precious. It’s very evocative. Wild lavender,
one of the oldest indigenous herbs, is back, and by adapting
to environmentally sound production, future farmers may succeed in preserving the herbal riches
of Provence.
