Argan fruits grow on the hardy argan trees, native to Morocco's Souss-Massa region. These trees are incredibly resilient, thriving in arid, semi-desert conditions. The argan fruit itself is small, oval, and greenish, ripening to a yellowish-brown hue. Inside, it contains a hard nut that encases one to three oil-rich seeds. On farms, these fruits are harvested once they reach maturity, typically in late summer. The seeds within are highly valued, as they are the source of argan oil, prized for its nutritional, cosmetic, and medicinal properties. Harvesting argan fruits is labor-intensive, requiring careful handling to ensure the quality of the oil extracted later in the process.

Fig trees are another valuable crop on diversified farms. Known for their adaptability, fig trees grow well in similar climates to argan trees, making them an ideal complementary crop on farms in semi-arid regions. Figs produce a sweet, fleshy fruit with numerous tiny seeds embedded within. These seeds are edible and packed with nutrients, including fiber, minerals, and essential fatty acids. On farms, fig fruits are harvested in late summer, and the seeds may be extracted for specific uses, such as in health products or for replanting purposes. The cultivation of figs alongside argan trees provides ecological benefits, enhancing biodiversity and soil health.

Clay soil is a prominent component of many farms in the Souss-Massa region and plays a crucial role in sustaining crops like argan and fig trees. Rich in minerals and capable of retaining moisture, clay-based soil provides essential nutrients to deep-rooted plants, especially in arid regions. However, clay’s compact structure requires careful management to avoid waterlogging and to improve aeration, which is essential for healthy root growth. Farmers often mix clay soil with organic matter to enhance its structure, making it more suitable for crops. On farms, properly managed clay soil can support resilient and productive crops, benefiting the long-term sustainability of the plantation.

Nigella seeds, also known as black cumin or "fleur de nigelle," are small, jet-black seeds from the Nigella sativa plant, celebrated for their unique flavor and health benefits. With a taste profile that combines hints of onion, black pepper, and oregano, they are popular in Middle Eastern, Indian, and North African cuisines, often sprinkled on breads like naan or mixed into spice blends. Beyond their culinary appeal, nigella seeds are rich in antioxidants and thymoquinone, a compound known for its anti-inflammatory and immune-boosting properties. Traditionally used in natural remedies, they are now gaining popularity as a wellness ingredient for supporting immunity, digestion, and overall vitality.