The arrival of autumn marks the beginning of the dried herb season at Les Herbes du Roussillon, producer of aromatic herbs in Argelès-sur-Mer. According to Anthony Lepage, head of business development at the company, the situation on the market is very positive. “French aromatic herbs are very popular in France and abroad.”
The dried herbs of Les Herbes du Roussillon are available in several different formats: mini-bouquet “pot-au-feu”, bouquet “huilerie”, bouquet thyme/bay leaves or bay leaves or thyme in 20g or 30g. The company also makes specific bouquets on demand for some clients.
All the bouquets are available in conventional and organic. According to Anthony, the demand for organic herbs remains sustained but more stable. “In recent years, the demand has increased a lot, but we have the feeling that the organic demand is not taking off, probably due to the higher prices.”
In order to meet the growing demand for dried aromatic herbs, the company recently acquired new plots in order to double its production within two years.
Dried herbs are much easier to export than fresh herbs, because they keep for several years. “Some of our clients export them. However, most are packers who resell them to French supermarkets. It is a very scrupulous and demanding clientele in terms of quality and compliance with the highest standards during the manufacturing, drying and packing process. In order to meet this demand, our company is certified Global Gap and IFS Food.”
Currently, Les Herbes du Roussillon focuses on adapting its packaging. “We are strongly reducing the plastic packaging in order to transition fully to ecological recyclable packaging or no packaging at all.”