Ajloun, May 6 (Petra) -- The seasonal harvesting of wild herbs in the northern Ajloun governorate is emerging as an important source of income for rural families, while also helping preserve traditional food practices and supporting demand for natural local products.

Across forests and valleys in Ajloun, residents collect a wide variety of medicinal and aromatic herbs that are later dried, processed and turned into traditional spice blends and food ingredients used in Jordanian cuisine.

Local officials and residents say the activity has evolved beyond a seasonal tradition into a small-scale economic sector that contributes to household incomes and strengthens food sustainability in rural communities.

Odai Al-Qudah, director of the Ajloun Forest Reserve for the Biosphere, said preserving wild herbs requires regulated harvesting practices to ensure sustainability and prevent environmental degradation.

He said the reserve is working with local communities to raise awareness about proper harvesting techniques that protect plant life cycles and maintain vegetation cover.

According to Al-Qudah, Ajloun’s ecological diversity provides favorable conditions for a broad range of medicinal and aromatic plants, creating economic opportunities if managed through sustainable and scientifically guided practices.

He added that the reserve supports community-based initiatives that combine environmental conservation with income generation for local families.

Fatima Al-Ananza, a rural resident involved in herb collection, said the harvesting season begins in December with the appearance of early wild plants such as wild fennel and mint before expanding to include additional herbs and native plants through May.

She said collectors move between forests and valleys across the governorate to gather high-quality herbs, relying on inherited expertise to distinguish between beneficial and harmful varieties and identify the appropriate harvesting periods.

After collection, the herbs are transported home, carefully sorted, cleaned and naturally dried to preserve their quality, she said.

Once dried, the herbs are ground and blended according to traditional recipes to produce natural spice mixtures used in popular dishes including mansaf, maqluba, kabsa and soups.

Al-Ananza said the products are made entirely from natural ingredients without preservatives and are valued for both culinary and traditional medicinal uses.

Another herb collector, Intisar Zeitoun, described the activity as a vital seasonal source of income for many rural households, particularly during peak harvesting periods.

She said demand for wild herbs has been steadily increasing, especially among consumers seeking natural and locally sourced products, while calling for stronger institutional support and permanent marketing channels to help producers expand sales and improve incomes.

Kafa Al-Zghoul, who runs a small herb-based business, said processing wild herbs into packaged spice blends and food products helps extend shelf life and increases their commercial value.

She added that her business focuses on producing mixtures tailored to traditional Jordanian and heritage dishes.

//Petra// RZ

06/05/2026 11:26:59