Wolwedans chefs are thrilled to now offer guests fresh, organic salad greens and herbs.
Cultivated in our new greenhouses that are operated with drip irrigation, this initiative not only helps us to improve freshness and quality, but also reduce our carbon footprint.
Gone are the days when salad ingredients were a few days old before reaching Wolwedans kitchens. Since October ‘09, five varieties of lettuce, a selection of herbs and spinach are harvested, every morning, for our kitchens.
Plans are underway to construct a new greenhouse, to facilitate our increased planting programme, with a view to be able to supply the bulk of our herbs, salad greens and vegetables directly from our organic, on-site greenhouses.
