Herbalists since 1919

The Herbaria company was founded in 1919 as a herbalist company for manufacturing medicinal herbs. Herbaria’s branded products in the medicinal sector, such as the “6er Tee nach Eva Aschenbrenner”, a vast range of medicinal herbal teas, and products from the Herbasana Naturdrogerie are thus based on a long tradition and a wealth of experience and can be found in all health food shops.

Herbaria – organic pioneer

Herbaria began supplying health food stores as a specialist in ecologically grown teas, herbs and spices in 1981. In 1987 the company became committed and active founding member of the first Bundesverband Naturkost Naturwaren e. V. (BNN) [Association of Specialised Organic Processors, Wholesalers and Retailers] and continues to play a role in the development of this association today. The shared aim is: “Healthy, high-quality and natural foodstuffs”. The association’s extremely strict guidelines apply not only to ecologically sound farming but also to the environmentally sustainable, low-impact and minimal processing of raw materials.

Herbaria is growing

With the steadily growing demand for Herbaria’s familiar, tried and tested organic products the company eventually needed more space at its Schliersee site in Upper Bavaria. The move to Fischbachau in the foothills of the Wendelstein Mountain, into the larger premises of a former bread factory, finally took place in 2000.

Tried and tested quality and organic innovations

With their excellent, consistent quality, Herbaria’s natural products are now a set feature in the health food product range. In the herbal tea sector, in particular, the wealth of choice provided by Herbaria Rooibos Teas makes them among the most important products on the shelf. And discerning connoisseurs, who had previously avoided the organic market because of its "muesli" image, are now able to obtain 100 per cent organic quality from Herbaria as one of the few firms to offer gourmet products: we have developed the "Organic Gourmet" spice range hand in hand with top chef Konrad Geiger.