When to harvest rye straw ?

Rye straw is far more than a simple plant material. For artisans, thatchers, basket makers, and marquetry creators, it represents exceptional agricultural and artisanal know-how.

But to obtain long, shiny, and supple straw, everything depends on one key moment: the harvest.

For the Rodot family, French producers for over 40 years, this stage relies on a deep understanding of nature’s cycles and on gestures passed down from generation to generation.

A patient and precise cultivation

It all begins in early October, when the Rodot family sows rye in their fields.

This hardy cereal, capable of growing in poor soils and enduring winter cold, slowly develops long, uniform stalks.

Over several months, the Rodot family observes the crop’s growth with great care: sowing density, stem uniformity, resistance to wind — every detail matters to ensure straw quality.

Their goal is not to produce grain, but to grow the perfect straw, destined for fine crafts and high-end marquetry.

The ideal time to harvest rye straw

The harvest takes place between late May and early June, depending on the year’s weather conditions.

The exact timing of the cut is crucial. The straw is harvested once the flower has fallen, just before the grain begins to form.

At this moment, the stalk is still green, flexible, and full of life — which allows it to retain its natural sheen and strength. Too early, it would lack structure; too late, it would become brittle and dull.

This expertise in knowing the “perfect moment” makes all the difference, giving Rodot straw its silky glow and exceptional durability.

A careful and respectful harvest

Once the timing is right, the straw is cut while still green and spread out on the ground using a machine specially designed for this delicate work.

This exclusive process, developed by the Rodot family, helps preserve the length and uniformity of the stalks while avoiding breakage.

The straw is then left to dry in the field for 10 to 12 days, depending on the weather. Under the effect of sun and wind, it naturally whitens — a sign that moisture has evaporated and the fiber has refined.

Natural drying and meticulous storage

Once perfectly bleached, the straw is gathered into sheaves and then stood upright to finish drying. This final step is essential, allowing air to circulate through each bundle and preventing any residual humidity.

When the straw reaches its characteristic golden hue, it is brought under cover and stored, protected from rain and direct sunlight.

This careful storage marks the end of the harvest season — but not the end of the work. The straw then awaits the manual sorting stage, during which each stalk is inspected, cleaned, and classified by quality.

From field to workshop: the continuity of craftsmanship

From seeding to dried bundles, every stage of production is carried out with the same precision and care.

This meticulous process has made Jean-Luc Rodot’s rye straw a worldwide reference in the fine crafts industry: straw marquetry, decoration, wall coverings, basketry, chair caning, thatching, and more.

Each stalk tells a story — of land cultivated with care, a passionate family, and an agricultural heritage elevated to an art form.

Harvesting rye straw: a crucial step

For the Rodot family, rye cultivation is not just an agricultural task — it’s a ritual of precision and passion. Observing the plant, waiting for the right moment, cutting, bleaching, drying, sorting…

Each gesture serves a single purpose: to provide artisans with exceptional rye straw — supple, luminous, and long-lasting.

A unique French heritage, passed down for more than forty years and preserved with the same love for meticulous craftsmanship.