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1. Valley of Herbs

Last modification: 2025. November. 26. 09:58

Herbs become teas and infused oils, fruits turn into dried snacks and pure juices — all crafted from natural ingredients using modern methods. Step into their “witch’s kitchen” and discover how nature’s gifts are transformed.

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cím: Valley of Herbs
lead: Herbs become teas and infused oils, fruits turn into dried snacks and pure juices — all crafted from natural ingredients using modern methods. Step into their “witch’s kitchen” and discover how nature’s gifts are transformed.
tartalom: + 1 Small-scale organic rarming in Zala Péter Bakos and his wife Zsuzsa left their former careers behind to start farming, building their model farm step by step. Here, they grow and process herbs, fruits, and spices into 100% pure juices, dried fruits, infused oils, essential oils, and floral waters. What makes them unique is their commitment to human-scale, artisanal production.Visitors can tour the workshop, taste natural delicacies, and learn firsthand about the healing power of herbs. Where people, animals, and plants thrive together Drawn to a sustainable, nature-connected lifestyle, Péter and Zsuzsa settled in Zalaszentlászló. Though they once lived in Budapest, their love for nature and interest in herbalism had always been there. When they found their property in the Zala Valley, they quickly realized its potential — wild herbs flourished everywhere. Over time, this blossomed into the Valley of Herbs. Their vision was simple: create a place where nature sets the rhythm, and the family only takes what each season offers. To deepen her knowledge, Zsuzsa completed formal phytotherapy training, gaining a deep understanding of the valley’s medicinal plants. Tradition meets modern processing In their “witch’s kitchen,” Valley of Herbs produces infused oils, dried fruits, pure juices, and herbal teas — all from natural, carefully selected ingredients. Modern pressing technology ensures minimal intervention for juices, while crafting infused oils, drying fruits, and preparing teas remains a hands-on, meticulous process. Every herb, spice, and fruit is sorted by hand before it goes into oils, dehydrators, or drying racks. Unlike industrial producers, Péter and Zsuzsa focus on quality over quantity. They use only their own crops or ingredients from trusted local farmers. Herbs are homegrown or wild-harvested from their land.  Their infused oils are blended with omega-3 rich Hungarian oil and flavored with homegrown basil, garlic, tarragon, and thyme.Dried fruits — apricots, plums, apples, sour cherries — are gently dehydrated at low temperatures to preserve their natural flavor and nutrients. Juices are pressed from seasonal harvests — apples, grapes, rowanberries, currants, beets, and pumpkins — without added sugars or preservatives. A little of everything in one place Their 15-hectare farm is a vibrant mix of wild meadows, orchards, herb gardens, and a fragrant spice patch. Chickens, roosters, and horses are part of daily life, cared for by Zsuzsa with joy. The farm also includes a small on-site shop, where, by appointment, visitors can buy their favorite products, join herb walks, and attend educational workshops.   Product highlights Dried fruits – Local, natural, handcrafted Valley of Herbs dried fruits are made exclusively from local, hand-selected produce. Only the best fruits are used — anything bruised or overripe is carefully excluded to maintain top quality in taste and appearance. Apples, pears, and plums are hand-picked, pitted, sliced, and gently dehydrated using an eco-friendly, small-scale drying system. Dried slowly at low temperatures (45–55°C) over several hours or even days, the fruits retain their color, vitamins, and natural sweetness. No added sugar, no preservatives — just the pure, sun-ripened flavor and aroma of the fruit. Where to buy the products: 8788 Zalaszentlászló, Vörösmajor 0154 Google Maps More information & Contact: Facebook Website Phone: +36 30 952 6024  

The Life-Giving Winds of the Ice Age: How Loess Shaped the Land

Did you know that Transdanubia’s rich, golden soils are actually a gift from the winds of the Ice Age? Loess isn’t just a dry geological term — it’s an ancient natural recipe that gave rise to some of the most fertile soils in the Carpathian Basin. Where vineyards grow today and birds nest in loess cliffs, strong winds once carried yellow dust across the landscape — for thousands of years. Learn how this unique sediment shaped the land and why loess is still essential for sustainable farming today.

What Is Loess and How Did It Form?

The term loess comes from the German word lose, meaning "loose." Loess is a fine-grained, yellowish sediment that was deposited during the Pleistocene epoch (2.58–0.01 million years ago), particularly during glacial periods. It formed in periglacial environments south of the great Scandinavian ice sheet — cold, dry landscapes with little or no vegetation.

The dust was carried by strong Ice Age winds from floodplains and barren steppes, and slowly accumulated over tens of thousands of years. Eventually, calcium carbonate cemented these layers into loess, which developed characteristic vertical fissures.

It’s important to note that the Pleistocene wasn't a single “Ice Age,” but a period that included alternating cold and warm phases — some even warmer than today.

Loess and the Landscape

Loess gave the Carpathian Basin — especially Transdanubia — its distinct terrain.

Steep loess cliffs (sometimes up to 10 meters high), caves that provide nesting sites for bee-eaters and sand martins, centuries-old sunken roads carved into hillsides, and exposed root systems are all part of the landscape’s geological legacy.

Together, they define the unique character of this region — shaped by time, wind, and stone.

Fertility and Water Retention

Loess-rich areas have produced some of the most fertile soils in the region. Many local producers farm on land that sits atop loess. This creates an excellent foundation for agriculture — not just because of the high humus content, but also because loess has outstanding water-holding capacity. Its vertical pores allow moisture to penetrate deeply and remain in the soil, even during dry periods.

A Modern Echo — Dust from the Sahara

Interestingly, the fine Saharan dust that now reaches Central Europe more frequently can be seen as a modern counterpart to loess-forming material. It’s a reminder that the powerful natural forces that shaped the land long ago are still at work today — just on a different scale.

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title: Valley of Herbs
description: Herbs become teas and infused oils, fruits turn into dried snacks and pure juices — all crafted from natural ingredients using modern methods. Step into their “witch’s kitchen” and discover how nature’s gifts are transformed.
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2. Osgyán Mustard

Last modification: 2025. November. 26. 10:38

Bold flavors, daring spices — mustard like you’ve never tasted before.

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megtalálta: szöveg (1)  | összesen: 1 pont
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cím: Osgyán Mustard
lead: Bold flavors, daring spices — mustard like you’ve never tasted before.
tartalom: + 1 A symphony of flavors in every jar Handcrafted mustard, grown in Hungary In Hungary, only a handful of producers make mustard from locally grown seeds. Osgyán Mustard is special because its key ingredient — mustard seed — comes from Hungarian soil. But it’s not just about the origin. Osgyán László’s small-batch mustards offer more than twenty unique flavor combinations, blending bold creativity with the soul of Hungarian cuisine. If you love trying new, exciting flavors, these small jars of golden goodness are made for you. A new beginning — One mustard at a time László began his mustard journey after leaving a career in pharmaceutical development. Seeking to break free from routine, he turned a long-time passion into his life’s work. Inspired by French, English, German, and Transylvanian mustards, he studied recipes from Roman times to Jamie Oliver, mixing tradition with his own creative twist. This fusion became the signature taste of Osgyán Mustard. Every mustard is unique Each variety has its own carefully developed recipe and process. Whether spicy or mild, every mustard starts with the same three ingredients: mustard seeds, vinegar, and 100% grape juice. László grinds the mustard seeds fresh for every batch. Flavors are added during cooking, not after, ensuring rich, integrated aromas. Precise temperature control is key: spicy mustards are handled differently than milder ones to perfect the balance of heat and flavor. Local ingredients, honest taste Osgyán Mustard contains no preservatives, artificial colors, or flavor enhancers. Natural ingredients are non-negotiable. László sources pears, onions, horseradish, and pumpkins from local Zala County farmers whenever possible. Some specialty ingredients, like anchovies, are imported but chosen with strict quality standards. Part of the mustard seed supply comes from László’s own fields in Szolnok, Eastern Hungary — the perfect environment for growing mustard. He uses a traditional Hungarian yellow mustard variety for an authentic taste.   Product highlights Osgyán Mustard – Over 20 flavors to explore The collection now includes more than twenty flavors, with some staples available year-round and others appearing seasonally. Best-sellers include caramelized onion, parmesan, chili, whiskey, and fig mustards. Autumn brings pumpkin mustard, while Christmas features festive blends like ginger-cardamom or star anise. You’ll also find gluten-free, lactose-free, and sugar-free options — with clear, transparent labeling. While László grows his own mustard seeds in Szolnok, other ingredients like pears and onions are sourced locally. The 100% grape juice, a key element of his recipes, comes from Dobosi Winery in Szentantalfa. Osgyán Mustard isn’t just a condiment — it’s a culinary experience. Enjoy it on meats, cheeses, or simply on fresh bread. Where to buy Hévíz Farmers’ Market More information & Contact: Website Phone: +36 30 912 5541

About 10,000 years ago, rapid climate warming triggered a cascade of natural responses: torrential floods, landslides, and intense rock weathering. The landscape we walk on today was not shaped over mere centuries, but by the dramatic forces of climate and water, working together. Did you know that the Zala Valley floor is made up of sediments deposited by a kind of "river of time"? Discover how the Earth’s surface became one of the most sensitive indicators of climate change.

Climate Change: Not Just a Modern Phenomenon

We often associate climate change with contemporary issues, but Earth’s climate has shifted many times throughout its history — sometimes quite rapidly. Within large-scale climatic cycles, alternating periods of warming and cooling have long been part of the planet’s natural rhythm.

When Climate Changes, Everything Reacts

A change in climate sets off a chain reaction of environmental processes. It’s not just animals and plants that respond — so does the landscape itself.

Around 10,000 years ago, as the climate warmed significantly, rainfall became more intense.

More rain meant more erosion: stormwater began washing away sediment from hills and valleys into riverbeds. The rivers, now carrying more water and more sediment, flooded more often and spread these materials across the landscape.

Shaping the Terrain

This had a major impact on topography: the land surface became more fragmented and dynamic. Warming temperatures also sped up chemical and physical weathering, breaking down bedrock and helping fertile soil layers to develop.
 In short, natural geological processes that had long been underway suddenly accelerated — and reshaped the surface of the land.

Young Sediments at the Base of the Slopes

Today, in many areas of the region, the lower slopes and valley edges are coated with sediment — debris washed down from higher ground, largely within the last 10,000–20,000 years. In the Zala Valley, for instance, these deposits have spread so far that they now reach the center of the valley floor.

The original bedrock source of these sediments varies: in Zala, it’s typically Pannonian sand (Somló Formation), while in the Keszthely Hills, marine-origin carbonates dominate — mostly dolomite, with some limestone. These sediments now appear as fine gravel, pebbles, or coarse sand, quietly recording the environmental changes of the recent past.

[galeria]
title: Osgyán Mustard
description: Bold flavors, daring spices — mustard like you’ve never tasted before.
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