Organic Garden
  • The Garden Hotels organic garden arises from the chain owner’s care and love for our environment.  This garden welcomes you to the countryside of our Balearic Islands, it is a sample of what we are about and what has enabled us to prosper and grow to become we are today. This vegetable garden defends local and proximity products, and at Garden Hotels we want to bring the authenticity of our agriculture to all our customers.
  • "Loving the land, defending our local produce, its flavour and seasonality is essential so that those who come to visit us also do the same and so that they can understand why we are like we are."Mr. Miquel Ramis, Chairman of Garden Hotels
Vegetables, herbs and flowers.
  • In our organic vegetable garden, there is a wide variety of vegetables, fruit and flowers, such as those listed below:
Aubergine:
  • The aubergine is a jewel in Balearic agriculture. This vegetable is carefully cultivated on the island, taking advantage of its favourable climate and soil. Its cultivation and use in local cuisine promotes the preservation of indigenous varieties and highlights the agricultural richness of the islands. The sowing season is from March to May and the harvesting season is from July to October.
Cabbage::
  • The three varieties of cabbage - green, red, and kale - are treasured ingredients in Mallorcan cuisine. Each lends a unique taste and crunchy texture to traditional local dishes, and they are held in high regard because of their great nutritional value and antioxidant properties. They are planted between August and September and harvested from December to March.
Courgette:
  • Cultivated with care on the island, courgettes benefit from the Mediterranean climate and fertile soils of the region. Its delicate flavour and smooth texture make it a versatile ingredient in Balearic cuisine. From stews to stir-fries and baked dishes, courgettes add a fresh and elegant touch to traditional island recipes. The sowing season is from March to May and the harvesting season is from June to September.
Lettuce:
  • Rich in nutrients and antioxidants, this versatile vegetable is a staple in salads, sandwiches and wraps, providing a boost of health benefits and an excellent complement to a balanced diet. The sowing season is March to July and harvesting takes place 60 days afterwards.
Pepper:
  • The pepper is a vegetable with a surprising flavour. Opting for local products and practising sustainable agriculture supports a greener diet. The sowing season is from March to May and the harvesting season is from June to September.
Tomato:
  • The tomato is juicy and versatile, ideal for salads and other fresh dishes. Opting for local and seasonal tomatoes helps to reduce the carbon footprint and support more sustainable agricultural practices. The sowing season is from March to May and the harvesting season is from May to September.
Strawberry:
  • With its rounded shape and soft texture, the strawberry is one of the most appreciated fruits in local gastronomy. Its sweet and juicy taste is irresistible, offering a perfect balance between sweetness and acidity. Strawberries are carefully cultivated on the islands, taking advantage of the Mediterranean climate and the region’s fertile soils. In addition to their delicious taste, strawberries are a natural source of antioxidants and vitamin C, providing health benefits. The sowing season is from March to June and the harvesting season is from June to September.
Spearmint:
  • In organic gardens, spearmint is valued for its ability to repel unwanted insects and attract beneficial pollinators, helping to maintain a natural balance in the garden
Mint:
  • Mint is an aromatic plant widely appreciated for its refreshing fragrance and distinctive flavour. Used both in cooking and in infusions, mint adds a special touch to salads, cocktails, desserts and teas. Growing mint in organic gardens can be beneficial, as its scent acts as a natural insect repellent and helps to maintain a balance in the garden ecosystem without the need for synthetic chemicals.
Thyme:
  • Thyme is an aromatic herb with a warm, earthy taste, appreciated in Mediterranean cuisine and with medicinal properties. In organic gardens, its cultivation is beneficial as a natural pest repellent, promoting sustainable and healthy practices.
Rosemary:
  • Rosemary is an aromatic perennial herb, known for its piney taste and medicinal properties.
Lavender:
  • Lavender is an aromatic plant with violet-coloured flowers, known for its relaxing fragrance and ornamental beauty. In addition to its decorative value, lavender is used in the manufacture of essential oils and personal care products due to its calming properties.
Celery:
  • Celery is a crunchy and refreshing vegetable, rich in nutrients such as vitamin K, potassium and antioxidants. Its characteristic flavour makes it a versatile ingredient in salads, soups and stir-fries.
Sage:
  • Sage is an aromatic herb with grey-green leaves and an intense, earthy flavour. Widely used in Mediterranean cuisine and in the preparation of infusions, sage enhances the flavour of dishes such as meat, poultry and pasta.
Sunflower:
  • The sunflower is a beautiful and showy flower known for its characteristic of turning towards the sun. In addition to its visual appeal, the sunflower is a valuable plant in sustainable agriculture because of its ability to improve soil quality and attract beneficial pollinators.
Snapdragon:
  • The snapdragon is a wild plant of the scrofulariaceae family, known for its lip-shaped flowers that resemble an open mouth. This plant is commonly found in hilly areas and roadsides.
Tagete:
  • Tagetes, similar to Marigolds, are colourful, showy flowering plants which belong to the the family Asteraceae. These flowers are prized in gardening for their ornamental appeal and their ability to attract beneficial pollinators such as bees and butterflies.
Marigold:
  • The marigold is a plant with vibrant flowers and warm tones. This beautiful flower is prized in gardening and herbal medicine for its healing and skin-soothing properties.
Zinnia:
  • he Zinnia, sometimes known as the “Rosa Mystica" is a specific variety of rose appreciated for its beautiful flowers. In gardening, this rose can be grown to make the surroundings more beautiful and attract beneficial pollinators. Their presence in the surroundings reminds us of and pays homage to nature’s beauty.
Biodiversity
  • A hotel of insects in an organic garden promotes biodiversity by attracting a wide variety of beneficial insects such as bees, ladybirds and butterflies. These key pollinators increase crop production and favour plant reproduction. They also act as natural pest controllers, reducing the need for pesticides. Insect decomposers present in the hotel for insects, such as beetles and earthworms, improve soil fertility and plant health. The insect hotel also contributes to the conservation of native species and offers a valuable educational tool for learning about the importance of biodiversity and environmental protection.
Garden Experience Activities
  • The Garden Hotels’ organic garden is the main player in the My Eco Garden activity. This activity is aimed both at children and adults and seeks to show what it means for a product to be KM0, and how the planet benefits when locally produced products are consumed locally, as well as explaining what we have planted in the garden, and how to water and care for it.
    Small children will learn how to sow some seeds and how, with the right care, they will have a little plant to take home.
  • During the KM0 Cocktail Workshop activity you can also visit the organic vegetable garden and use the best mint for your most authentic cocktail.
Care and maintenance
  • Maintaining and caring for an organic garden is essential for healthy and environmentally friendly production. With our sustainable approach, we incorporate flowers and aromatic herbs among the vegetable and fruit plants to foster a balanced ecosystem. These plants attract beneficial pollinators such as bees and butterflies, which contributes to increased productivity and diversity in the orchard.
  • Instead of resorting to toxic chemicals, we prefer to use natural methods of pest and disease control. In this way, we avoid contaminating soil and water and protect the health of crops and consumers.
  • In addition, we pride ourselves on using compost generated from organic waste from our hotels, which is collected and treated so it turns into compost that enriches the soil and nourishes plants in a sustainable way.
  • By choosing to care for our organic garden, we are betting on a healthier and more conscious future, where respect for nature is the cornerstone of our agricultural practices.
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