Fäilimoos Farm: Family Matters
Simon and Monika Duppenthaler are the second generation to run the Fäilimoos farm in Melchnau. Herb cultivation aligns perfectly with their family-driven, diversified farming concept.
The Fäilimoos farm is surrounded by orchards and elder trees, spacious garden beds and smaller plantations. The Duppenthaler family not only lives alongside nature, but also lives from it – and in harmony with it. “Planting, weeding and harvesting determine our annual routine. When it's time to harvest our herbs, we can be out in the fields for more than 12 hours per day,” explains Simon Duppenthaler.
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More flexibility, more freedom
Simon Duppenthaler took over the Fäilimoos farm from his father but runs it very differently. Diversification is key to his approach. Herb farming is one of his activities. The others are cattle and pig farming as well as growing specialty vegetables. He is also a co-owner of a communal barn for a hundred cows. This kind of joint venture also fits into his new approach. “Running a cattle farm as a joint venture gives us more freedom and flexibility to grow herbs,” says Simon. “We no longer have to tend to the cows every day — as co-owners, we share the work.”
Long term commitment
The Fäilimoos farm exclusively grows thyme, mint and burnet for Ricola. Herb cultivation has been a reliable source of income throughout the years. Simon’s father started growing herbs as a way to increase the farm’s productivity. For around 20 years, all of the Duppenthaler's herbal treasures have been sold to Ricola. “Herbs are labour-intensive, but they also offer an attractive yield,” explains Simon. “Above all, Ricola’s long-term commitment as a trustworthy business partner is what matters most to us.”
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The tradition continues
The Fäilimoos farm is a family-run operation in every sense. Simon isn’t alone in the fields – without his wife Monika, the herb business wouldn’t function. Simon's parents are also actively helping out. When needed, the three children of Simon and Monika get involved as well. “Our kids grew up among the herbs,” says Monika. “They understand that farming isn't always a solo job. When the weather turns or conditions change, it sometimes takes teamwork.” The eldest son is about to finish his farming apprenticeship and follow in the footsteps of his father and grandfather. “That makes us proud,” Monika adds with a smile.
Demanding dedication
No chemical pesticides or fungicides – that is the principle at Duppenthaler’s farm. This also means that the weeding is mainly done by hand, although machines are used where possible. Around ninety percent of the work in the herb fields is done manually. The herbs sometimes need careful watering, which is manual labour as well. Then there’s the thriving mint, which tends to spread. Simon uses a rotary tiller to keep its roots from invading other beds. Finally, after weeks of dedication, the harvest begins, usually with three cuts per season. Every three to four years, the herb crops must be replanted to maintain high quality.
Gifts of nature
Herbs aren’t Simon’s only passion. As president of the “Dorfchäsi Melchnau”, one of Switzerland’s oldest cheese cooperatives still in existence, he also champions traditional Emmental cheese. “That's the reward and pleasure of farming,” he sums it up. “In some ways, we feel as if we are part of nature. Growing herbs, cultivating specialty vegetables, preserving traditions, and promoting a good, wholesome life. Our land is the foundation for it all.”
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