The hay of autumn

It smells wonderfully spicy and is the farmer's gold: hay. If you take it very seriously, only the very first cut of grass in the year is called hay, all the others are called "gruamet". With one small exception: the last cut bears the peculiar name "Boufl".

And it is precisely this boufl that we have been busy with over the last few days. In painstaking and sometimes sweaty manual labour we have "brought home", as they say, the sun-dried grasses, flowers and herbs from our own alpine meadow on the Alpe di Siusi. It is our greatest treasure. After all, a handful of hay contains up to 50 different plant species and more than a thousand different active and healing substances. 

By the way, the secondary plant substance coumarin, which has been said to have an anti-inflammatory and calming effect since great-grandmother's times, is responsible for the incomparably good smell. And while we're on the subject of Mrs Granny: She knew very well that hay not only tastes good to animals, but is also good for us humans: as a spicy hay soup or as a so-called hay flower sack, which people used to put on their stomachs when they had stomach and intestinal complaints. 

Our hay from the Alpe di Siusi can do much more, in our wellness department you can convince yourself of the wonderfully beneficial effect. Because the oils, substances and trace elements contained in the hay can also be absorbed by the body through the respiratory tract and the skin.