A Day In Järvikylä’s Herb Heaven

This post is an informative journalistic coverage of a PR event with editorial & reportage elements that do not aim to promote any business, organisation, product or service.

Today - on the day of publication- I am a member of Ruokatoimittajat ry (Finnish Food Writers' Association), and attended this PR event as a food writer (not as an influencer).

05 June 2025 - Juva & Järvikylä

The alarm rang at a time when only bakery workers would dare running their ovens, but this is what made it possible that at 7:00 sharp, I boarded a bus full of herb-enthusiastic food writers in the heart of Helsinki. Smoothie and sandwich in one hand, camera in the other, we had one mission: to spend the day exploring the roots, leaves, and legends behind one of Finland’s most iconic fresh food producers - Järvikylä.

As Helsinki faded behind us and the countryside crept in, we warmed up with a blind herb tasting. Some flavour guesses were wild (a liquorice-tasting leaf turned out to be Asian mint), and the online quiz stirred up a healthy dose of competition while teaching us plenty about both the herbs and their producer. Laughs, stunning Nordic landscapes, and a coach full of twitching noses - honestly, not a bad way to kick off a three-hour road trip.

In the late ’80s, fresh herbs were barely a whisper in Finnish kitchens, but Järvikylä changed that. First with potted plants like chive and dill, then by helping herbs like basil and coriander become pantry staples. Their early partnerships with Finnish retailers brought these flavours into homes across the country, and a steady focus on flavour, freshness, and food education kept them there.

Today, Järvikylä grows and sells over 40 varieties of herbs, salads, and specialty greens - from familiar favourites like parsley and dill to Nordic rarities and trending picks like shiso, lemon balm, and wasabi arugula. Their green shelves have become a trusted, year-round fixture in Finnish supermarkets.

Our first stop: Juva’s towering vertical farming facility - one of the largest in Europe. Inside, shelf after shelf of herbs thrived under LED lights in a soil-free, climate-controlled environment designed to maximise yield and minimise waste. We suited up in protective overalls and full PPE, head to toe - an essential measure for hygiene, and a great excuse for fun group selfies. An endless sea of pea plants, sorrel, spinach and other greens stood upright like well-behaved students in a futuristic greenhouse. Sensors tracked every variable, so nothing is left to chance. While the world wrestles with food insecurity, this place is scaling solutions and stacking them up tray-by-tray.

Photo by © Reka Csulak - Three Pod Studio

Next, we arrived at 'Punainen Tupa', the red cottage beside Järvikylä Manor - the iconic building seen in the brand’s logo, standing on the property which had belonged to the same family since 1674. There, a beautifully curated lunch buffet awaited, showcasing a symphony of Järvikylä herbs.

The setting was both intimate and historic. Rustic yet refined dishes filled our plates - herbed potatoes, all kinds of salads, hot-smoked salmon, and the airiest focaccia bread served with herb-infused spreads. Every bite offered a glimpse of what Famifarm Oy has nurtured since 1987: not just food, but habits, palates, and seasonal rituals across Finland. I had the honour of sitting across from Albert Grotenfelt (Co-Owner), who shared that this particular site enjoys a rare microclimate and stands on sandy soil - unlike the rockier farmland nearby. Even the ancient oak trees around the manor seem to thrive thanks to this natural advantage.

Photo by © Reka Csulak - Three Pod Studio

Hi-vis vests on, cameras ready - we headed into the production greenhouses close to the venue. From the first signs of germination to the final seal on the packaging line, we saw the full journey of Järvikylä herbs and salads.

What stood out was the precision. Every step from seed to shelf is choreographed for freshness. Every decision is shaped to preserve flavour, reduce waste, and meet daily demand, while staying rooted in sustainability.

Photo by © Reka Csulak - Three Pod Studio

On the way home, we paused at Kenkävero in Mikkeli for a dinner buffet with more herbs, edible flowers, salads that looked too pretty to mix. The lakeside view didn’t hurt either.

The journey home was a bit quieter with full bellies and camera rolls. And even though as a horticultural engineer by degree, I knew how much effort it takes to grow these plants, with today's insights I have even more appreciation for the greens I place into my shopping basket - because when it comes to historically good, sustainably grown Finnish herbs, you can always "leaf it" to Järvikylä.

Thank you so much to Mari Cadaut and Hertta Rantanen for inviting me to this event and for efficiently organising this PR field-trip.

I also appreciate the opportunity to meet and learn directly from Albert Grotenfelt - Co-owner of Famifarm Oy & CEO of the Famigro Oy holding company, Jussi Loimusalo - CEO, Kati Kortelahti - Marketing Manager, Jarkko Elola - Sales Director, Henna Vainio-Roodt - Herbs & Salads Category Manager and Joona Savonlehto - Cultivation Specialist, who presented Famifarm Oy at Juva and Järvikylä today.

You can read more about the brand here + see more insights and photos on my Instagram.

DISCLOSURE

The organiser has not set any special criteria and has not initiated any financial/alternative compensation that would require the creation of any written or visual content related to this PR event nor the promotion of any products/services in exchange for attendance - but I decided to share my experience anyway as I think you'd enjoy exclusive insights from my recent gastro adventure. Any PR products/samples/food, drink/services/raffle prizes handed out by the organisers, other participants or exhibitors (if applicable) were not a form of compensation, nor part of an exchange agreement.