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MARCH
1. ROSEMARY DISTILLATION
Best Season: Autumn (March–April)
- Why Autumn?
Rosemary grown in New Zealand’s Bay of Plenty and Canterbury regions reaches peak oil content in late summer to early autumn. Cooler night temperatures slow growth, concentrating aromatic compounds in the leaves. Harvesting in March–April avoids summer heat stress and ensures maximum potency.
- Harvest Window: Mid-March to early April
- Hand-harvested in early morning when dew has dried but leaves remain cool
- Only top 1/3 of stems are cut to support regrowth
- Sourced from certified organic gardens in Tauranga and Ashburton
- Distillation Timeline: April
- Steam distilled within 24 hours of harvest to preserve freshness
- Low-temperature process (100°C) for 3–4 hours produces clear, crisp essential oil
- Used in April’s Natural Balance Collection and Ngahere Ninja Body Bar
JANUARY
2. KAWAKAWA OIL INFUSION
Best Season: Summer (January–February)
- Why Summer?
Kawakawa (Piper excelsum) thrives in warm, humid coastal conditions – leaves and berries mature fully in mid to late summer. Berries ripen to deep purple-black in February, while leaves contain highest levels of active compounds.
- Harvest Window: Late January to mid-February
- Foraged from sustainable wild sites in Raglan and Tainui lands
- Guided by Māori kaitiaki to ensure no over-harvesting
- Leaves and berries harvested separately to optimize infusion results
- Infusion Timeline: February–March
- Cold infusion process takes 6 weeks (completed by early March)
- Infused in organic jojoba oil for skin compatibility
- Featured in February’s Vitality Harvest Set and Forager Pulse Oil
JUNE & JANUARY
3. MĀNUKA HARVESTING & HONEY SOURCING
Best Seasons: Summer (December–January) + Winter (June–July)
Mānuka Leaf Harvesting
- Best Season: Late Summer–Early Autumn (February–March)
Leaves harvested from Waikato and Pirongia regions when plants have finished flowering, concentrating protective compounds. Used for distillation and leaf extracts in March’s Black Sand Detox Set.
Mānuka Honey Sourcing
- Summer Harvest (December–January):
Northern regions (Port Waikato) – warm, dry conditions support early nectar flow. Produces lighter, floral honey used in December’s festive products.
- Winter Harvest (June–July):
Central plateau (Taupō, Ruapehu) – cooler temperatures slow nectar collection, creating darker, richer honey with higher UMF® ratings. Used in July’s Winter Warmth Collection and August’s Matariki sets.
- Sourcing Details:
Partnered with Māori-owned Waitahanui Apiaries; honey tested for UMF® certification and purity before blending.
OCTOBER
4. KĀNUKA FORMULATION
Best Season: Spring–Early Summer (October–December)
- Why Spring–Early Summer?
Kānuka (Kunzea ericoides) flowers from October to February – peak harvest for leaves and flowers is October–November, when aromatic oils are most concentrated. Formulation in late spring to early summer aligns with production for December–January products.
- Harvest Window: Late October to mid-November
- Foraged from Taupō and Opepe forests
- Leaves and flowers harvested together for balanced aroma and properties
- Dried naturally in shaded areas to retain volatile oils
- Formulation Timeline: November–December
- Blended into bar bases, oils, and mists
- Used in Kānuka-infused summer bar bases (produced October–November)
- Featured in January’s Summer Solstice Kit and Sweet Eruption Body Bar
- Additional winter formulation (May–June) for warming balms using stored dried Kānuka