In our family garden I chose cultivating Lebanese herbs that grow wild in our beautiful country: thyme, basil, coriander, mint, rosemary and of course sumac.

I launched my project in the family home, at 700 meters high, enjoying a microclimate, with daily dew, in the heart of the Lebanese mountains, in Ftouh Kesrouan, a region known in its time for the breeding of silkworms.

Aramoun is a modest village, with beautiful Lebanese houses and we are lucky to work closely with good-willed villagers with mutual respect.

I decided to be eco-responsible while respecting nature and the environment. These natural herbs do not require fertilizers or pesticides. They also allow bees to feed, which in return offer us good fruits (in addition to their honey)

Our plantations are supervised by agronomic engineers who bring their knowledge to refine the quality of these spices.

The herbs are harvested when ripe, dried, shelled, finely ground, and passed through a sieve for better digestion.

I invite you to try, to taste the richness of Lebanon through these herbs.

Jean-Noel Pichon