Regional Spicesfrom Saxony

From field to packaging – caraway, anise and coriander in the highest quality. Ecologically sound, sustainably produced.

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Current Highlights

Our Special Offers

High-quality agricultural products and feed from regional production

Offer

Koriander Ernte 2025

Getrocknet und gereinigt. Korngrösse ca. 3 mm. Beste Qualität aus heimischer Ernte.

Unit

t

Price

1.250,00 €

Regional • Sustainable
Buchweizen Ernte 2024
Offer

Buchweizen Ernte 2024

Als Zwischenfruchtsaat geeignet. Nicht zum Verzehr!

Unit

t

Price

250,00 €

Regional • Sustainable
Heu (Rundballen ca. 420 kg, 1,60 m)
Offer

Heu (Rundballen ca. 420 kg, 1,60 m)

Große Heurundballen für landwirtschaftliche Betriebe

Unit

1 Stck

Price

40,00 €

Regional • Sustainable
Discover All Offers

Over 13 different products available

About LWB Landehre

We are an agricultural business in Saxony specializing in the cultivation and processing of high-quality spices. Our philosophy: economically sustainable farming, guaranteed short supply chains and control of the complete value chain – from cultivation on our fields to finished packaging.

Sustainable

Ecologically sound management with responsibility for nature and region

Regional

100% from Saxony – short transport routes and full transparency

Quality

Our own processing chain guarantees the highest quality standards

Our Spices

We specialize in three classic spices that are in high demand in the German bread and bakery industry as well as gastronomy.

Caraway

Classic bread spice with intense aroma. Perfect for traditional baked goods and hearty dishes.

Regionally grown • Highest quality

Anise

Sweet-aromatic with characteristic taste. Ideal for pastries, bread and spirits.

Regionally grown • Highest quality

Coriander

Versatile spice with fresh, citrusy aroma. Popular in international cuisine.

Regionally grown • Highest quality

Our Farm in Numbers

126
Hectares Cultivation Area
As of 2025
46
Hectares Spice Cultivation
Caraway, Anise, Coriander
100%
Value Chain
From Field to Packaging
2026
New Production Halls
+ 1 MWp Photovoltaic

Our Target Groups

Our goal is to supply various market segments with our high-quality spices

Bakery Chains

Supplying bakeries with high-quality caraway, anise and coriander for traditional and modern baked goods.

Spice Manufacturers

Partnership with leading manufacturers such as Fuchs, Just Spices and DF World of Spices.

Retail & Gastronomy

Direct marketing to retail, gastronomy and organic private labels.

Contact Us

Interested in our products? We look forward to hearing from you.

* Pflichtfelder

Frequently Asked Questions

Everything you need to know about growing coriander, anise, caraway and cumin in Germany and Saxony

Caraway, anise and coriander thrive best in temperate climates with sufficient sunlight. In Germany and especially in Saxony, the mild summers and moderate rainfall provide ideal conditions. Important are permeable, loamy soils with good drainage and temperatures between 15-25°C during the growing phase.
Sowing typically takes place in spring between March and May, once there is no more risk of frost. Caraway is often sown as early as April, while coriander and anise follow a little later. In Saxony, we use the stable spring temperatures from mid-April for optimal germination conditions.
Cumin comes from warmer regions and requires higher temperatures than native caraway. While regular caraway is biennial and thrives well in Saxony, cumin is annual and heat-loving. In Germany, cumin cultivation is experimental, while caraway is traditionally grown successfully.
Optimal are loamy to sandy loam soils with a pH value between 6.0 and 7.5. The soils should be deep, well-aerated and permeable to water. In Saxony, we benefit from the nutrient-rich loess soils, which provide excellent conditions for aromatic spice plants.
Coriander as an annual plant is ready to harvest after 90-120 days. Anise needs about 120-140 days until seed maturity. Caraway is biennial and is only harvested in the second year, about 14-16 months after sowing. Harvesting in Saxony typically takes place between July and September.
Main challenges are late spring frosts that can damage young plants, as well as irregular summer rainfall. In addition, spice plants require precise water management. We address these challenges through optimized sowing dates, irrigation systems and crop rotation planning.
After harvest, gentle drying takes place at controlled temperatures below 40°C to preserve essential oils. The seeds are then cleaned, sorted and tested for moisture, purity and aroma intensity. Our own processing chain guarantees seamless quality control from field to packaging.
We rely on integrated plant protection concepts with minimal pesticide use. Through wide crop rotations, mechanical weed control and natural pest regulation, we significantly reduce chemical plant protection. Our spices are certified according to strict residue controls.
Regional cultivation avoids long transport routes from Asia or the Mediterranean and thus drastically reduces CO2 emissions. In addition, we promote biodiversity, create regional added value and guarantee transparent, controlled production conditions without child labor or unfair trade practices.
Demand for regionally, sustainably produced spices is continuously increasing. With our new production hall and photovoltaic system (2026), we are expanding capacities. In addition, we are researching other spice varieties such as fennel and mustard to expand the regional range and establish Saxony as a spice region.

Have more questions? Feel free to contact us!

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