With a background in health and a fascination with alternative and natural healing, owner Gail Davidson decided to put her passion for gardening and beautiful plants into practice at Prana Lodge. She believes that the secret to the success of their herb garden lies in the preparation of the beds and soil. She follows the organic philosophy and the companion planting method. Furthermore, the lodge grows and makes their own composts and fertilisers so as to eliminate harmful sprays, dangerous poisons and chemical fertilisers.
Caring for the garden includes correct watering - the lodge makes use of collected rain water and two small dams for irrigation - and a regular feeding routine, which involves natural and organic plant food concentrates. The plants are also regularly cut back, particularly when flowers and seeds appear. Certain herbs act as natural repellents due to their particular scents. Other than these herbs, the lodge makes use of natural, home-made insecticides to protect the plants.
The garden is rich in lavender, pelargonium and lemongrass that are grown and used throughout the lodge and wellness spa. Carrying the nutritious benefits of fresh ingredients through to the kitchen, virtually all of the herbs and vegetables grown are used in the dishes prepared by the Prana Lodge chefs.
All of the Prana Lodge chefs love taking walks through the garden several times during the day to pick fresh ingredients for their incredible dishes which are defined by a generous inclusion of raw ingredients that exude Asian flavours balanced with French flair. The masters behind these unique and absolutely delightful dishes are Chef Jaycee Ferreira, Chef Janine Els and Chef Nico Myendeki, as well as the most recent set of green fingers to have joined the Prana Lodge team, Chef Morne Posthumus.
The use of organic products in dishes, together with that of coconut oil with its health benefits and the fact that portions are smaller and well-balanced, is what sets dining at Prana Lodge apart. Guests are also informed about the dining philosophy during their orientation and are introduced to the chefs, further adding a unique angle to the Prana Lodge experience.
Expanding on it well-being component, Prana Lodge plans to extend the herb garden, to build a Zen garden, as well as a labyrinth and a walking and exercise pathway through their gardens and forest, providing guests with all-round benefits from nature itself.
