In Emmental and the southern foothills of the Jura Mountains, acidic soil and relatively high rainfall create the ideal environment in which to grow peppermint crops. Meanwhile, the warm, dry climate and light, stony soil in Valais and the Val Poschiavo valley – sometimes at altitudes of 1,000 metres above sea level – are ideal for the cultivation of sage and thyme.

Each and every drop is made with 13 Swiss Alpine herbs that are grown high up in the Alpine areas of Switzerland – far away from traffic and pollution, so as to ensure the purity and quality of the herbs. Over eighty years ago in the tiny Swiss village of Laufen, Emil Richterich, a Master Baker, made his first batch of Ricola Original Swiss Herbal Lozenges, and to this day they stay true to that original recipe. Where are Ricola lozenges made? Sugar, glucose syrup, extract (1%) of Ricola’s herb mixture, (plantain, marshmallow, peppermint, thyme, sage, lady's mantle, elder, cowslip, yarrow, burnet, speedwell, mallow, horehound) natural colour (plain caramel), peppermint oil, mint oil, menthol.

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