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Our Kookfontein Rooibos Journey Continues

As a farmer’s wife, I enjoy sharing my experiences with Rooibos. While many websites discuss its history, few explore daily life on a Rooibos farm.

Rooibos, a herb from the 2,000 species of fynbos in the Cederberg and Northern Cape region, could become the area’s “red gold.” I first visited the farm in 2004, enchanted by its beauty, with my in-laws living about 25km away in Graafwater.

In 2008, I learned that the Rooibos bushes I loved were dying, often due to moles. The Khoisan people historically used Rooibos for various ailments, passing down their knowledge through generations.

As Rooibos gained popularity, profit-sharing disputes emerged between the Khoisan and educated individuals. Eventually, it was registered as an indigenous plant of South Africa.

Kookfontein Rooibos covers 350 hectares, yielding about 40 tons in good years. We switched from organic to natural Rooibos in 2010 due to high certification costs.

The Khoisan have valuable knowledge, including a woman who observed ants hoarding Rooibos seeds, aiding in cultivation.

Types of Rooibos

  • Traditional Rooibos: Fermented and sun-dried, turning from green to amber.
  • Wild Rooibos: Grows naturally in its habitat.
  • Organic Rooibos: Grown without artificial fertilizers or pesticides.
  • Green Rooibos: Unfermented, lighter in color, and rich in polyphenols.

I hope you find these insights into Rooibos intriguing. Feel free to ask if you have any questions!

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