Sustainable greenhouse production

Herbs grown in the middle of winter requires artificial light and heat. Legro does it — sustainably!

Usually we’re told that veggies grown in greenhouses are of poorer quality, have a negative impact on the environment and/or aren’t as natural as those grown outside, under open sky. And that is true sometimes and to some extent. But Legro horticulture (dk: gartneri) proves this assumption wrong!

Image of a large sustainable greenhouse production

Legro grows fresh, organic herbs of high quality under the ceiling of a giant glass greenhouse! In rows and rows are thousands of pots with different herbs in them. The fragrance is spectacular there, the light is dim and the temperature is perfect for those green sprouts to unfold.

They care a lot about the environment at Legro, and their primary environmental initiatives help them achieve their goals towards lowering food waste and running a sustainable production.

What they do are letting the plants grow and evolve slower than in conventional horticulture, which means that the herbs contain less nitrate and therefore taste more and better and keep a stronger leaf structure. Furthermore, Legro has developed an organic cultivation method that results in more durable herbs that last longer in the shelfs of the supermarked and thus reduces food waste.

If that does not sound green enough for you, here is the next good thing about Legro: they use energy from wind turbine and biogas, soon to be carbon-neutral, and they have an eco-friendly closed water system. This means that their greenhouse practice is not hurting the environment, and soon does not leave any traces on the CO2-account.

And the last best thing about Legro is that they also have a really nice website with recipes, guides and even a blog. They give you advice on how to freeze and preserve fresh herbs, how to use your leftovers and many mouth-watering recipes with herbs — of course! Check it out here.

/Article written by Simone

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