Plant cultivation in vertical format
Hesse presents an unusual herb bed, the best of local berries and delicacies from prime beef.
The A-shaped shelf in Hall 6.2 is brightly lit, with herbs such as chervil, cress and sorrel growing in a nutrient solution on several levels. “Of course, we have all seven herbs needed to make green sauce,” says Dr. Julia Dubowy, COO and co-founder of Pflanzentheke, alluding to the Hessian specialty that is served with potatoes and eggs. And here in the Hessen-Halle too. The young company from Lorsch took second place in the Startup Awards at last year's Grüne Woche. Now it has returned as an exhibitor. “Growing plants on shelves has various advantages: it saves space, conserves resources and prevents fertilizers from getting into the soil,” explains Julia Dubowy in the Hessen-Halle. Weeds and pests have a hard time, not even snails make it up to the herbs.
From the field to the jar
The spices, oils, teas and fruit products from Hof BodenGut in Gernsheim come from the farm's own fields. Its brand “8B - Acht Botaniker” has, for example, the tea “Minze Dreierlei” in its range. It consists exclusively of regional mint varieties and is free from additives or flavorings. The perfect barbecue marinade is made from the company's own spice blends and cooking oils based on rapeseed and sunflower. And because blackberries grow well in southern Hesse, the farm also offers fruit spreads and liqueurs, which it sells at more than 700 markets as well as via its own online store.
Meat from the region
Anyone who has always wanted to try the fine meat of Wagyu beef, also known as Kobe beef in Japan, can get it at the Marienhof Organic Farming stand. The farm from Selters in the Taunus region has been rearing these noble animals since 2018, and Managing Director Dirk Krämer raves about their tender meat. “That's because of the intramuscular fat,” he says, holding up a shrink-wrapped fillet with impressive marbling. But the organic producer also ventures into unusual recipes such as a liver sausage made from Wagyu beef. Spicy vegetable dips are made from his own pumpkins. In addition to cattle and pigs, the farm is also home to water buffalo. Visitors can sample their meat as salami. Dirk Krämer produces fine buffalo mozzarella from the milk. Garnished with iced tomatoes from his own farm, the delicacy is served at the counter in the Hessen-Halle.
