Magazine for Rural Development
Published by: INFONOVA Mitja Tripković s.p. 64 Goriška cesta, 5279 Ajdovščina mitja.infoburja@siol.net, +386 (0)5 36 71 501
Volume 4, November 2014
European Agricultural Fund for Rural Development - Europe Investing in Rural Areas - Project co-funded by the EU
European Agricultural Fund for Rural Development - Europe Investing in Rural Areas - Project co-funded by the EU
The GlasNIK Project is partly financed by the European Union under the European Agricultural Fund for Rural Development, the Leader approach. The Managing Authority of the Rural Development Programme of the Republic of Slovenia for the period 2007-2013 is the Ministry of Agriculture, Forestry and Food. INFONOVA, Mitja Tripković s.p., holds the responsibility for the contents of the GlasNIK magazine.
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BEEKEEPING
Milan Lisjak
Glasnik no.4, 24.11.2014
He has been a beekeeper for the past 35 years, but focused solely on beekeeping after being made redundant seven years ago. The going is far from easy – 150 beehives are not enough to support the family, who have invested a great deal in harvesting and processing equipment and machines. “Honey is renowned for its eternal shelf life; in Greece, for example, archaeologists have found sealed pots of honey dating from ancient times. Although it has lost all its health benefits it has remained preserved in a completely edible form. But not all honey is beneficial to our health. In truth, honey bees always produce nutritious, good honey, it is the beekeepers who can contaminate it during extraction, processing or storage,” says Milan, who is also an active board member of the Ajdovščina - Vipava Beekeepers’ Association. As President of the association’s bee pastures, he is responsible for helping the members to find appropriate forage locations in accordance with applicable legislation.
Milan Lisjak is a licensed beekeeper producing high quality certified Slovene honey and other honey bee products verified by a Protected Geographical Indication (PGI) and registered under the Lisjak Beekeeping Farm trademark.
While in a good season they can harvest up to 5 tonnes of honey, this year there will be hardly any because there is simply no nectar, forcing the beekeeper to feed his honeybees sugar syrup and honey even in the summer. He usually sells his award-winning honey bee products at home, at markets (Ajdovščina and Vipava) and at various events; some products are also sold to the
Slovene honey production company Medex. With the help of his wife, Hijacinta, he produces various types of honey: sage, mint, acacia, wildflowers, forest, linden and fir honey; makes herb, cinnamon, walnut and pine seed creamed honey as well as mead, honey brandy, propolis, beeswax candles, and sells pollen. P. V.
Milan Lisjak 30 Vrtovče 5295 Branik Tel.: +386 (0)5 364 86 04 Mobile phone: +386 (0)31 804 788 Email: lisjak.urška@ gmail.com
BEEKEEPING
Glasnik no.4, 24.11.2014
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Matej Fabjan – Fabjan Beekeeping Farm
beekeepers, he too is worried about the lack of forage this season. If the situation does not improve, there will be no honey this year. He also focuses on propolis extraction – a resinous mixture, collected by the bees from trees and used for sealing unwanted gaps and disinfection in the hive. Matej collects the propolis from the honeycomb frames, adds alcohol and filters it to remove the residue. Although he is considered a novice in this field, he is keen to learn and wants to continue the family tradition. His acacia, linden, chestnut, and wildflower honeys, honeydew and propolis can be purchased in local shops and at his home. P.V.
The winegrower Matej Fabjan discovered his love of beekeeping two years ago, after his late father left behind around 100 hives. He kept only 60 due to lack of time, but he is growing more and more passionate about his new hobby. “It is incredibly relaxing to simply open the hive to hear them buzzing and to smell the distinctive, slightly sweet, earthy smell. I enjoy it immensely. Sometimes I
Matej Fabjan 54 B Kobdilj 6222 Štanjel Tel.: +386 (0)5 769 02 44 Mobile phone: +386 (0)31 370 715 E-mail: fama@planet.si
prefer their company to the work in the vineyard, even though they can sting. You just have to rid yourself of the fear and it becomes really enjoyable.” Some of his beehives are currently located above the village of Kobdilj near Štanjel, while his mobile beehives on a lorry and container are parked between the villages of Kobdilj and Vipava. Like the rest of the
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BEEKEEPING
Anton Sušl
Glasnik no.4, 24.11.2014
adapt to changes in the environment, and to overwinter in smaller numbers of winter bees but build up rapidly in spring. His bees forage on wild flowers like dandelion, wild cherry trees and other fruit trees, but the main honey bee forage in the Vipava Valley is the acacia tree.
Anton, who grew up in a beekeeping family, has been an active beekeeper for the past 20 years. He continues his own and his wife’s family tradition and takes care of 90 colonies. These are based near the bridge, crossing the Močilnik stream at the village of Slap, close to his hometown of Vipava, but currently his bees are foraging at the village of Zgornja Branica, where they also spend the winter. He takes great care to pay them regular visits to make sure everything is all right, especially in February when he feeds his bees with honey from his own apiary if necessary. He keeps the native Carniolan winter and summer bees. The former are born at the end of the summer and live throughout the winter, while the latter, the so-called foragers, are born in early spring and have a shorter life span. This ranges from 6 to 8 weeks, depending on the size and type of the foraging area. The Carniolan bee is the general rule among Slovenian apiarists, who prefer this species because of its non-aggressive, gentle character, its ability to quickly
Anton Sušl 18 Gradnikove brigade 5271 Vipava Mobile phone: +386 (0)41 613 595
Like all beekeepers in the Vipava Valley he too is very dissatisfied with this season. In general favourable weather conditions and the state or condition in which the nectar-producing plants and trees enter the springtime play an important role in ensuring a great honey crop. This year the acacia and linden trees were dripping with blossom but had hardly any nectar, puzzling even the most experienced apiarists. Anton, who is a member of the Ajdovščina-
Vipava Beekeeping Association, runs the beekeeping club at Vipava Primary School, and is a field consultant and beekeeping inspector with a national vocational qualification as well as an active certified honey taster who also counsels on apitherapy. The health benefits of honey and other honey bee products is scientifically proven and renowned among the general pub-
lic. However, little is known about the healing properties of bee venom, which is often used in apitherapy to treat rheumatoid arthritis, lower blood pressure, reduce the level of harmful cholesterol, is an ideal treatment for bee allergies, and has several beneficial effects on the human organism in general. Although bee venom is safe for human treatment, it should only be used under the supervision of a qualified health care professional. He makes herbal honey products such as pine buds and hawthorn honey syrup, mead, honey brandy, pollen, propolis, pollen immersed in honey, beeswax and beeswax figures. His products are mostly sold at his home and at Koper market. Polonca Valentinčič
BEEKEEPING
Glasnik no.4, 24.11.2014
Aleš Turk
The village of Erzelj, located in the Vipava Hills south of the Upper Vipava Valley, boasts a rich history. The buildings date mostly from the 18th and 19th centuries, while the fort atop the nearby Tabor hillside dates from the 14th century. It was erected by the patriarchs of Aquileia and later used by the locals as a shelter from the Turkish invaders. The Church of St. Michael at Erzelj, which dates from the 15th century, is richly decorated with beautiful 19th century paintings of St. Michael, St. Florian, and St. Barbara, while the nearby gothic Church of St. Lawrence boasts a richly decorated “golden altar” and 16th century frescoes.
But Erzelj is not only home to historic sights and excellent wine, it is also home to great lovers of nature and friends of bees like Aleš Turk - the President of the Ajdovščina-Vipava Beekeeping Association. The main role of the Association is to inform its 160 members, of which 120 are also members of the Slovenian Beekeepers’ Association, on current treatment recommendations for bee diseases and mite control. The lectures take place mostly from autumn throughout the winter and cover various other subjects, e.g. the extraction of propolis, royal jelly, HACCP (Hazard analysis and critical control points), beekeeping legislation and educating the members on the latest innovations and findings in the field of beekeeping.
At the European scale Slovenian beekeepers, who produce enough honey and other
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honey bee products to cover the national demand and export a small amount, are considered hobbyists, although the hobby is gaining in popularity. “In the past few years the number of women and young beekeepers has risen noticeably,” Aleš points out with a sense of pride. “Beekeeping is beautiful - something you fall in love with. You do it with your heart and feeling.” Aleš takes care of 15 colonies, which are currently foraging on linden and chestnut trees near the village of Kambreško along the Isonzo River, while in spring his bees forage mostly on wildflowers and acacia in Erzelj.
If the bee pastures and the honey bees are healthy, he harvests from 700 to 800 kg of honey per year. Next year he plans to acquire more colonies due to the high demand for honey. He also extracts small amounts of propolis for his personal use. P.V.
Aleš Turk 3 A Erzelj 5271 Vipava Mobile phone: +386 (0)41 724 831
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BEEKEEPING
Glasnik no.4, 24.11.2014
Alojz Vidrih the rest. This left him with 14 out of the 30 colonies, which barely made it through the winter. One colony can build up to 20 honeycombs or as little as five. The behaviour and honey yield generally varies from colony to colony, but each colony consists of a queen, drones and workers. The workers go through various stages in their adult life performing different tasks, starting with cell cleaning before becoming foragers in their final stage. While the workers feed on pollen and honey, the queen is fed solely on royal jelly throughout her life. If she is old, injured or not laying eggs properly, the honey bees will ball her - crowding around the queen, raising their body temperatures until the queen is overheated and dies. The drone’s sole purpose is to mate with the queen and
he dies immediately after the mating is completed, or he is driven from the hive by the workers. The foragers live up to three weeks, while the winter bees live through the winter to brood up in early spring. Alojz feeds his winter honeybees with sugar syrup and sometimes prepares herbal infusions with thyme, wormwood, camomile and sage to get them through winter. Currently his bees are foraging nearby the village of Avče along the Isonzo River, but with as little as 14 feeble colonies left and hardly any pollen and honey available for the bees to forage on; his outlook for harvesting any honey this year is bleak. If the season is good, he can harvest up to 50 kg of acacia and linden honey per hive, as well as honeydew. He has come to love beekeeping and hopes his son-in-law, who is showing an interest,
In the Vipava Hills, on the southern brink of the Upper Vipava Valley, on the road connecting the town of Vipava with the village of Štanjel, is the small, old nuclear village of Goče, surrounded by vineyards. This is where you will find the beekeeper Alojz Vidrih. This season has been extremely unfortunate for the retired and experienced apiarist, who bought his first four colonies in 1979. In mid-April, he lost 16 hives to crooks, who carried off as many of the beehives mounted on a trailer just below Goče as they could and destroyed
will pick up the family trade and continue to look after his honey bees in the future. P.V.
Alojz Vidrih 26 Goče 5271 Vipava Mobile phone: +386 (0)51 252 864
BEEKEEPING
Glasnik no.4, 24.11.2014
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Certified and Protected Karst Honey tions and traditional specialty products. The initiative came from Ivan Atelšek, a member of the Sežana Beekeeping Association, which submitted the application marking the 90th anniversary since its foundation. Only 31 apiarists out of the association’s 110 members have accepted the strict extraction, processing,
The European Commission recently entered Karst honey into the register of products of protected designations of origin, making it one of the 17 Slovenian agricultural products and foodstuffs, along with Bovec cheese, extra virgin olive oil from Slovenian Istria, Kočevje forest honey and Nanos cheese, on the list. Each are labelled with their protected designation of origin, protected geographical indica-
packaging and transportation rules of the Karst Honey Club. These regulations exceed the regular beekeeping norms by far and regulate the type of beehive, the age of combs to be used and the honey to be sold, prohibiting the use of antibiotics and chemical agents in treating the bees, allowing only standard Karst honey pails storage, labelled with Kraški med (Karst Honey) and a traceability label. Because
of the Club’s requirements, their honey is of excellent quality. Rules and regulations are not all that contribute to this culinary specialty. The Karst region, with its ground composition, harsh winters and a combination of dry Mediterranean and continental climates, is home to varied flora and a long beekeeping tradition, making it an ideal location
to produce high quality aromatic, dry honey with outstanding features. Unique trees like mahaleb cherry and wild cherries give exquisite honey. Bees collect nectar also from acacia, meadow sage and wild thyme to produce unique acacia honey, from dry meadows to produce aromatic wildflower honey and from the aromatic Karst winter savoury to produce the exquisite savoury honey. But one of the most peculiar honeys produced in Karst is ivy honey, collected by the bees at the end of September and beginning of October. Although the Karst Honey Club members were severely impaired by the lack of bee forage this season, they look to the future with great optimism. Polonca Valentinčič
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ORGANIC FARM
Glasnik no.4, 24.11.2014
Darja Kravos Organic Farm industrial hemp and Khorasan wheat or kamut on three hectares of land.
ing, making it an excellent nutritious supplement for common wheat.
The family grows industrial hemp for crop rotation and for the extraction of seed oils, while the remains of the seeds are finely ground to make hemp seed flour with high protein content. The flour is best mixed with other flours for its high nutrient value, while hemp oil should be used as a dietary supplement, best taken before breakfast on an empty stomach.
The family, who live in the village of Male Žablje, also grow old varieties of corn and garlic, generally producing their own seed for the next year’s crop. As is typical in organic farming, they rely on crop rotation and fertilize their crops strictly with their own horse manure, spraying only their grapevines with naturally derived copper.
Like Khorasan wheat or kamut, the relict crop spelt is an ancient type of grain, ideally suited for organic farming. Contrary to cross-bred “modern” wheat, spelt does not require spraying or fertilizers, although it yields less than common wheat. Kamut, a larger type of grain, does not require hull-
The eco-conscious farmers mill fresh corn and spelt flour in their own mill for customers, who usually place their orders by phone, delivering it if necessary, but usually sell all their organic foodstuffs at the farm.
The Kravos family started farming organic grains in 1999, making it one of the first to grow and produce foodstuffs labelled with the Demeter biodynamic certificate in Slovenia. Today they grow spelt, corn,
Darja Kravos 10 B Male Žablje 5263 Dobravlje Tel: +386 (0)5 364 60 71 Mobile phone: +386 (0)51 313 310
P. V.
Glasnik no.4, 24.11.2014
Jež Organic Farm well as raise cattle and breed riding horses, pigs, chickens and turkeys. Their fruit, vegetables, meat and other foodstuffs like flour, eggs and wine can be bought every Sunday at Ljubljana market and at the
ORGANIC FARM
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ularly practice crop rotation; first sowing wheat, and then, after harvesting barley and planting clover, they let the soil rest for two years. The same goes for vegetables. In this way, they promote healthy
The Jež Organic Farm is located on the outskirts of the village of Slap, close to the town of Vipava. They have been selling their crops and fruit under the sole Slovenian registered trademark for organic foods, Biodar, since 2006. On 30 hectares of land they grow grapes, grains, seasonal vegetables and fruit, as soil, cutting down on plant disease while at the same time improving the soil’s fertility, without the use of artificial fertilizers. The constantly growing number of satisfied regular customers means all their hard work pays off, making the self-sufficient Jež Organic Farm a prime example of good practice. Polonca Valentinčič
market in Naklo, or by prior arrangement directly at their farm.
Iztok Jež 95 Slap 5271 Vipava Tel: + 386 (0)5 364 57 11 Mobile phone: +386 (0)41 558 250
The hard work on the farm requires whole-hearted diligence from the entire family. The three daughters are responsible for organising the sale of their crops in the markets across Slovenia. While their mother, Nives, who also holds a full time job, keeps the farm’s accounts, her husband, Iztok, organizes the work and works on the farm, their son-in-law, a baker by profession, mills fresh corn and wheat flour in their own mill, and bakes homemade bread usually sold still warm. As is common in organic farming they reg-
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Glasnik no.4, 24.11.2014
Brinjevka Organic Farm They invested a great deal in setting up the farm. In 2013, they set up a heated greenhouse to ensure a growing season in winter and early spring, equipped it with a bumblebee nest box for pollination, set up hail protection netting in their orchards, and covered their growing area with plastic sheeting to help prevent weeds. The seven hardworking employees, of which two hold vulnerable social group status, work with immense creativity and enthusiasm, commonly working past their 8-hour shift.
The certified Brinjevka Organic Farm is a social enterprise growing organic crops on three hectares of land in the village of Mali Dol near Komen in the heart of the Karst region. The enterprise, which was established in 2012 to support social inclusion by providing work to people with mental disabilities, is partly state-funded but mostly depends on its own resources, generating income by constantly adapting to the market. Their aim is to generate profit and reinvest their income into further development, complementary and processing activities, and retail, providing adults with special needs with productive work.
They grow wheat and various seasonal vegetables, e.g. various types of lettuce, tomatoes, cucumbers, courgettes, aubergines, peppers, carrots, beetroot, cabbage, spring cabbage, cauliflower, broccoli, celery, onions, garlic, potatoes, beans, and French beans. This year the vegetable surplus was processed, in cooperation with Postojna kindergarten, to produce organic tomato sauce and sauerkraut, while the aubergines and peppers were slow-roasted and preserved in olive oil. Their produce is sold weekly to kindergartens, schools, retirement homes, and public institutions in the field of education and social security in the area between the towns of Koper, Ilirska Bistrica and Postojna. Customers can also buy their produce at Sežana market, or directly at the farm in Mali Dol, preferably by calling beforehand.
they receive from their customers. In the future they would like to increase their offer on the premises with guided tours by specialists in the fields of science and education. Polonca Valentinčič
All their hard work and investments are paid off by the extremely positive feedback
Brinjevka Organic Farm 4 Mali Dol 6223 Komen Tel.: +386 (0)5 901 65 85, +386 (0)5 99 66 023 Mobile phone: +386 (0)41 980 871 E-Mail: kmetija.brinjevka@ gmail.com
Glasnik no.4, 24.11.2014
Primož Batagelj
VEGETABLE PRODUCTION
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Next to winter chicory, which takes up the largest portion of vegetable fields (five hectares), they also grow other seasonal vegetables: kale, peppers, tomatoes, courgettes, aubergines, garlic, onions, spinach, beets and asparagus. Their crops are mostly sold through the Viva Institute, which aims to raise food self-sufficiency in Slovenia by promoting and developing farmer-consumer partnerships, and at Sežana and Komen markets. Some of their crops are also sold through the “From Garden to Work” Project, which promotes the placing of orders via e-mail and collection of the order on the customers’ way home.
The Batagelj family, who live in the village of Kamnje and started farming more intensely 20 year ago, cultivate vineyards, orchards and vegetable fields on 25 hectares of land. Depending on the level of irrigation need, they grow their crops in the villages of Kamnje, Šempeter and Vrtojba, where they have irrigation systems at disposal for plants with high water requirements. Not so long ago they also bred cattle, but now they focus on breeding Mangalica pigs, selling fresh meat as well as smoked and cured meat products. They grow various fruits typical for the Vipava Valley, also grapes, which are primarily sold fresh or used for the production of wine vinegar or turnips pickled in grape skins, typically found in this region. In the near future, they plan to organise lectures on biodynamic approach to farming. P. V.
Primož Batagelj 9 Kamnje 5263 Dobravlje Mobile phone: +386 (0)40 296 956
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VEGETABLE PRODUCTION
Glasnik no.4, 24.11.2014
Buntovi Farm
certificate, they expanded their range of products with herbal infusions, tinctures, balms and herbal soaps, this year adding lavender essential oils and lavender water products to their assortment. Now they grow more than 30 different herbs, such as common mallow, chamomile, lemon balm, lavender, marigold, winter savory, thyme, lady’s mantle, echinacea, oregano, peppermint, goldenrod, St. John’s wort, hops, artichokes and even oats and grey buckwheat. Many herbs, like wild Karst winter savory, lilac, linden, nettle, wild thyme, raspberry, blackberry, wild strawberry, birch, horse chestnut, and dandelion are also collected in the wild. Most herbs, spices and condiments are harvested just before full bloom, at the
Next to herbal infusions sold under the “Buntovi” trademark, they also produce herb salt with wild Karst winter savory – a great substitute for pepper, suitable for meat dishes; Teran wine soap and juniper soap and oil of St John’s wort for treating bruises, scrapes, inflammation, and muscle pain. Their products are mostly sold at Ljubljana market, at various events, e.g. at Lavender Festival in Ivanji Grad, and once a month at the Mercator supermarket in the town of Nova Gorica. Customers are also welcome to visit the farm, where they will be well supplied with the family’s wine, herbal products and the surplus of their seasonal vegetables. These are very popular among their regular customers, due to their full taste, resulting from the harsh, dry Karst climate, the soil and the heritage seed varieties. The family prefers the old varieties to modern hybrid seeds because of their durability and taste, although they are hard to come by.
The village of Škrbina, located on the brink of the Karst Plateau, is home to the Cotič family also known as the Buntovi. Until a few years ago the Buntovi Farm mostly focused on cultivating vineyards for the production of wine. After attending an intensive course run by the practised herbalist, Jože Majes, at the Plavica Organic Herb Farm and obtaining a herbalists’
Polonca Valentinčič
time when the essential oils in the herbs are the most concentrated. The herbs are either sold separately or mixed to produce herbal teas for relaxation and natural sleep aids or cleansing and ‘detox’ teas. Grey buckwheat, for example, is excellent for improving circulation and preventing varicose veins, while oat straw is a powerful herbal diuretic, good for managing diabetes and detoxes. Bean hulls are also processed into herbal infusions, and due to their blood sugar lowering properties they are excellent for controlling diabetes, while Echinacea tincture, also produced at the farm, is scientifically proven to boost immunity.
Bogdan Cotič 62 Škrbina 6223 Komen Tel.: +386 (0)5 766 70 25 Mobile phone: +386 (0)31 867 632, +386 (0)51 341 467
Glasnik no.4, 24.11.2014
Čuk Farm
VEGETABLE PRODUCTION but now they produce and sell their own wine as the cooperatives’ demand has dropped in the past few years. In a normal season, they can produce up to 50 or 60 thousand litres of wine. Up to 40 tonnes of peaches were formerly sold annually to
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due to bankruptcy and economic crisis, these vegetables sold under the “Sončno – sočno” trademark (Sunny – Juicy) at markets or taken to the Lower Carniola region to be sold to regular customers. Although they still work with some canteens, the
The Čuk Farm, located in the village of Velike Žablje, not only cultivates 1,000 peach trees and 60 persimmon trees and 6 hectares of vineyards, but also grows a wide range of fresh seasonal vegetables: iceberg lettuce, courgettes, cucumbers, tomatoes, peppers, and aubergines, in four plastic greenhouses, protecting their crop against heavy rain and hail. All their orchards and greenhouses are located close to the Vipava River due to irrigation requirements. The head of the family, Primož, has been a farmer all his life. His parents owned a small farm in Velike Žablje, where he grew up and later upgraded his knowledge at the Agriculture School and continued the family tradition. In the past almost all their grapes were sold to the local winemaking cooperative,
the local fruit processing plant Fructal, but lately the plant’s offer for the purchase of fruit from the local farmers is too low to cover the costs of fruit production. The majority of the vegetables used to be sold to large local companies like Primorje and Fructal to supply their canteens in the towns of Vipava and Ajdovščina. However,
amount of vegetables sold is significantly lower. Certain amount of their vegetables and fruit is also purchased by the Fama grocery company. In addition, almost all their persimmons is sold to individual customers, directly on the farm. In the past, they collaborated with the Agricultural Institute, testing the seeds of various seed producers and keeping records. In this way, they determined which variety works best in this region, keeping the most suitable.
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HERBALISM
Glasnik no.4, 24.11.2014
Lavender Festival in Ivanji Grad The Lavender Festival held in Ivanji Grad on the Karst Plateau at the end of June is a colourful and lively event, where one can taste, smell and find out everything there is to know about lavender. The Festival, which outgrew its local character in 2013, hosted between 4,000 and 5,000 visitors in 2014 and was organized already the fifth year in a row. The Festival comprises a number of activities held at different locations. Among others, the
a sensory theatre. The latter is a form of theatre enabling the visitors to experience lavender with all his senses. This aromatic plant with a number of cultivars has been known to grow in this part of Slovenia for centuries, but little was known of its characteristics other than that it repels moths and insects. In the past the hybrid lavender, Lavandula intermedia was a common sight in the Mediterranean. It differs from the variety
can be used for the preparation of herbal infusions and for seasoning.
organizers stage a mechanical and manual harvesting of lavender, demonstrate the distillation and separation of lavender essential oils and floral water, run various workshops including the making of bouquets, wreaths, braids, natural cosmetics and soap manufacturing, hold lectures on organic farming and aromatherapy, display various films, play music and stage
Ekotera d.o.o. 3 Ivanji Grad 6223 Komen Mobile phone: +386 (0)41 387 830 E-Mail: tanja@ekotera.si
popular today, Lavandula angustifolia, in that it produces sterile seeds and is grown for its essential oils, commonly used in aromatherapy and as a repellent. Lavandula angustifolia, on the other hand, is grown for its healing and antiseptic abilities and its use in the perfume industry. While the former is not edible, the latter
The Festival is the brainchild of the Ekotera company, which is the largest lavender cultivator in Slovenia and a producer of a number of top-quality organic lavender products, such as creams, lip balms, shower gels, refreshing toning lotions, massage oils, lavender water, aromatic body peelings, and bath oils. These products are sold at TuĹĄ cosmetics shops under the Krasna trademark. The Festival is traditionally held at harvest time and it immensely contributes to the growing popularity of lavender in the Karst region, raising awareness among both the local population and the general public Polonca ValentinÄ?iÄ?
HERBALISM
Glasnik no.4, 24.11.2014
Villa Lavanda
The idyllic Villa Lavanda, located above the village of Lokavec and surrounded by flowerbeds and herbs, is home to a variety of organic lavender and various other herbal products, which can be bought at a small shop at the Villa and at various fairs.
Urška and Sebastijan Šušterič use a small water-and-steam still to extract the essential oils at home. While the herbs must be harvested before dawn, lavender and lavendin can be harvested throughout the whole day and are distilled during harvest time.
The limestone earth and warm, sunny climate of the Vipava Valley form perfect conditions for organic growing of lavandin, marigold, sage, immortelle, peppermint, and many varieties of Damask roses. Lavender, used for seasoning and herbal infusions, is grown on the Nanos Plateau.
The 150-litre tank is filled with water and 15 to 20 kilograms of lavendin in full bloom to produce 2.5 to 3 decilitres of essential oil. The amount of distillate – lavendin water – collected in the separator is much greater and extremely usable by itself. It is poured into spray bottles to be used as a mosquito repellent, for soothing mosquito
Vila lavanda s.p. Sebastijan & Urška Šušterič 202 D Lokavec 5270 Ajdovščina Mobile phone: +386 (0)31 526 362, +386 (0)31 843 890 E-Mail: bas.13@hotmail.com
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bites, as a facial tonic, makeup remover, and in combination with vinegar it makes a wonderful hair rinse. The lavendin essential oils can be used in aromatherapy, and combined with other essential oils, such as walnut, form an excellent remedy for tired muscles due to its relaxing and stress-relieving properties. While Urška has dreamed of becoming a herbalist since childhood, producing natural perfumes and essential oils, it was Sebastijan, who made the dream a reality. Together they have managed to set up a wonderful haven for all those seeking a quiet getaway from the everyday troubles of life. P. V.
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HERBALISM
Glasnik no.4, 24.11.2014
National Vocational Training in Herbalism
ply gain understanding in theory, but also valuable experience through practical demonstrations, excursions and straightforward conversations with experts in this field, who offer first-hand advice and answer many questions. Much emphasis is also placed on networking and collaboration with practicing herbalists, like Miran Kalan – the initiator of the National Vocational Qualification for herbalism.
In 2014 the Ajdovščina Adult Education Centre successfully carried out the third vocational training course in herbalism. This educational training course provides applicants with competences and skills to increase their employment prospects in the field of herbalism. It covers a range of subjects: the indoor and outdoor cultivation of herbs, harvesting and drying procedures, the identification and collection of herbs in the wild, herb processing and production, and last but not least marketing. Students may choose to brush up in a particular field or undergo the whole course in order to obtain the National
Helena Furlan Course Organiser Ajdovščina Adult Education Centre 14 Cesta 5. maja 5270 Ajdovščina Tel.: +386 (0)5 36 64 753 Mobile phone: +386 (0)41 437 785 Website: www.lu-ajdovscina.si
Vocational Certificate, which recognizes skills acquired through informal learning. The majority of herbalist students is referred by the Employment Service, but anyone who wishes to obtain or simply upgrade his or her knowledge is welcome to enrol. Applicants may later decide to apply for the National Vocational Certificate, issued by the Centre after the candidate has proven that he has the competence to carry out their job to the required standard. The instructors do their best to guide and support the participants throughout the entire course, enabling them to not sim-
The Centre ran the course again in September 2014, expecting applicants from all around Slovenia due to its varied and in-depth educational programme. This provides applicants with knowledge of herbalism in its broadest sense. Focusing on the production, processing and marketing of herbal products, it aims at developing this field to increase employment and help farms expand their offer as well as markets. The herbalists who participated in this course were generally very satisfied with its organisation and implementation. Some decided to take the National Vocation Qualification test to obtain a certificate in herbalism, while others learnt they need to gain more practice and insight, but all are eager to put the acquired knowledge into practice. P. V.