Yes, growing Rooibos follows a fairly standard path—most websites will tell you the same: plant, grow, harvest, process. But what you won’t find everywhere is the heartbeat behind the process. The little lessons from the land, the humour of farming life, and the quiet way nature teaches you… if you're paying attention.

Every farm adds its own kind of magic. At Kookfontein, we’ve found ways that honour tradition while also keeping things real—practical, cost-effective, and grounded in nature. No fluff, just honest Rooibos farming.

I’m not a scientist, but I try to be factually correct in everything I share. Still, this page is more than just education—it’s a peek into the wonder of Rooibos through someone who’s utterly fascinated by the way everything works together: the sand, the sun, the ants, the people, the plants. Most of the time, we don’t even realise how beautifully connected it all is.

So if you came here looking for the usual Rooibos production steps—you’ll find them. But you’ll also find stories, surprises, and a few muddy bootprints from life on the land.

Welcome to Kookfontein. Let’s walk through the Rooibos cycle—together.

“It may look like sand and sunshine—but this is Rooibos treasure hunting.”

Rooibos seeds are tiny, rare, and sometimes nearly as valuable as gold. But here at Kookfontein, we don’t collect our own seeds. We leave that to the experts—tough, quiet seed collectors and commercial growers who’ve made it their mission to find and supply the best.

We believe everyone has their place in the Rooibos life cycle. Ours is to grow and nurture the crop. Theirs is to uncover the hidden treasures buried deep in the Sandveld—seeds no bigger than grains of pepper, hiding in beach-fine sand.

There’s even a well-known legend—a KhoiSan woman once watched ants carrying Rooibos seeds into their hill. When she cracked it open, she found a secret stash. Since then, many have followed the ants, hoping for a lucky scoop.

While we may not gather seeds ourselves, we deeply respect the hands that do. Each batch we buy carries the promise of the next harvest, and we plant it with gratitude.

“Some seeds need a little tough love to grow…”

Rooibos seeds are tiny, stubborn things—about the size of a grain of rice, wrapped in a hard shell that keeps them from sprouting naturally. In the wild, it takes the heat of a veld fire to crack that shell open. After the flames pass, Rooibos seeds often burst to life—like nature’s way of saying, “Start again.”

Some time ago, we conducted a small experiment—planting purchased Rooibos seeds in a prepared seedbed. It was exciting to see those first sprouts appear, but we soon realised: it’s a full-time job. With just the two of us—Karin and Norman—running the farm and handling everything else, we couldn’t give the seedlings the daily care they needed.

These days, we buy our seedlings from trusted neighbours and commercial growers with the right tools, teams, and time. Everyone plays a part in the Rooibos life cycle—and this part belongs to them.

Many commercial growers use chemical treatments to soften the seed shell and speed up germination. While we prefer traditional methods, we can’t always be sure how the seeds were treated before they reached us. That’s why our Rooibos doesn’t carry an organic label. We grow as close to nature as possible, with sustainability at the core of what we do.

After germination, the seedlings spend at least three months growing in prepared soil. These little ones are watched closely—watered, weeded, and protected like babies. They’ll only move to the open veld when they’re good and strong.

Living in the heart of the Fynbos biome, where Rooibos is one of the wild treasures, we can't just make a field wherever we want. Before planting anything, we need official permission from the Fauna and Flora authorities.

Thankfully, when we arrived, the land had already been damaged by fire, so our request was approved quickly. But that didn’t mean it was easy.

Making lands is risky at best, especially in the blistering heat. Before planting, we often need to burn off leftover weeds and invasive plants. These could draw pests or compete with Rooibos, keeping the young plants from thriving.

We also agreed to follow strict sustainable growing rules—to prevent soil erosion, protect young Rooibos from harsh winds, and keep strips of natural Fynbos nearby. These wild patches attract good insects and help maintain balance on the land.

Even though our Rooibos isn't registered as organic, we grow it with the same respect. We simply don’t have the capital or team to manage the paperwork and inspections. But the way we farm—slow, hands-on, and kind to the earth—stays true to the heart of organic.

When the winter rains soften the earth, it’s time. With the help of a tracker spike (a heavy tool that punches holes in the soil), each plant is gently tucked into place by hand—one by one.

The land here at Kookfontein is perfect for Rooibos—sandy, well-drained, and sun-kissed. Norman always says, “If the soil’s happy, the plants will sing.” And they do.

Every morning during harvest season starts with the same question:
“How’s the weather?”
“Does it look fine?”
“Are we clear for cutting?”

Rooibos needs 2 to 3 days of solid sunshine from field to fermentation. That’s why farmers watch the skies like hawks. One cloud can delay the whole process.

Thankfully, the West Coast is known for its heat—and when it hits, it hits hard. Perfect drying weather, but we’ll take an ice-cold Rooibos tea with extra ice, thank you very much.

When the Rooibos is ready, we head out early—again—and work through the heat. Long rows are cut by hand or machine, then carefully bundled and brought in by late afternoon. Tomorrow, the next stage begins.

The day after harvest, the real magic begins. We loosen the bundles and line them up for the cutting machine. At Kookfontein, we produce a fine cut—ideal for full flavour and even drying.

This is also where the first oxidation starts. And the smell? It’s not exactly the sweet, soothing Rooibos you’re used to. The freshly cut aroma is sharp and earthy—something wild in the air that lets you know the process is alive and moving.

Once cut, the Rooibos is piled into long heaps on the cement court. Next, our tractor comes in. Its large wheels bruise the leaves just enough to release the oils and kickstart fermentation. We then add water, letting it soak in like a long drink after a hot day's work.

Then comes the rotavator, turning the heap and drawing in air. This adds oxygen, essential for the next step—the sweating process. This is where Rooibos gets its deep amber colour and signature earthy taste.

Now we rest—and so does the Rooibos.
Overnight, the heap warms itself from the inside—rising to around 40°C, like the Rooibos is breathing out its wild energy. By early morning, the court is wrapped in a deep, familiar scent—a rich, earthy aroma hanging like a thick blanket over the land. That smell tells us the transformation has begun.

Then it’s time for a Cederberg sunbath. The Rooibos is spread out across the drying court and gently turned by hand throughout the day. This prevents clumping and helps every strand dry just right.

Once dry and glowing, it’s collected into bags and stored until we have enough to begin the sifting process—the final step done here at Kookfontein.

From there, our Rooibos heads off for pasteurization and marketing—ready to be enjoyed in kitchens, markets, or horse paddocks near and far.

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