Mid to late April is when we aim to have our widest variety of herbs available. Every year we hone our selection, adding commonly requested plants, those known to thrive in WNC, and incorporating new colors and tastes in the mix. Some new medicinal herbs for 2026 include Mad Dog Skullcap and Arnica, and a new cultivar we love is the 'Resina' Calendula. This year our selection is better than ever -- check out our list of herbs grown this spring below, including availability and pricing.

You can also download the below pdf if you'd like a copy. Note that this availability is based on 4/15 inventory and popular herbs may sell quickly!

And what better way to celebrate herbs than share favorite recipes?!

One of my favorite memories is of the 2011 Herb Festival (our first year owning the business). Stephen and Susie drove over on their gulf cart with two customer favorites to share - Stephen's homemade popcorn (so much of it that he packed two garbage bags full!), and Susie's Basil Pesto to share on crackers and toasts. We carried on the tradition for over a decade until things got a bit too busy at this time of year (I recall working late into the nights to harvest and process massive amounts of pesto to share with hundreds of customers)! Susie made her pesto with the traditional pine nuts, parmesan, garlic and olive oil and her preferred basils were Italian Largeleaf or Genovese for their sweet robust flavors. If you want to extend your pesto season, we recommend planting Pesto Perpetuo also - these basil produce without bolting until frost when harvested regularly!

Tracy's Poblano Pesto

Tracy and her husband simply love growing their own food and playing in the kitchen - we love this zesty cilantro pesto they came up with!

• 2 poblanos, dry roasted*

• 1-2 cloves of garlic

• ¼ cup of pepitas

• 1 bunch of cilantro

• 1 jalapeno

• ½ cup cotija cheese

• Salt to taste

• EVO or Avocado Oil to taste

Mix all ingredients other than oil in the food processor until the pepitas are well processed. Then, with the processor still running, add a healthy drizzle of your favorite olive or avocado oil until everything pulls together. Enjoy your poblano pesto on tortillas, sandwiches, breakfast eggs, pastas and more!

*Pan roast the poblanos in a heavy bottom pan or under a broiler. Peel skins off and de-seed before using.

Nora's Cinnamon Basil Vinegar

Nora has gifted infused vinegars to team members over the years, and one of our favorites was her most recent - a cinnamon basil vinegar! Not only does it provide a really unique flavor, but it's beautifully pink! Makes a great addition to cold drinks, veggies and salads!

• 8 ounces of preferred vinegar (white is mildest & allows herb flavor to shine)

• 1 large sprig of chosen herb

• Clean bottle with a cork or sealed cap

Add the sprig to the bottle, pour the vinegar gently in using a funnel, cap/seal the bottle and allow to sit in a warm place for at least a month. If in a rush, you can quickly prepare by simmering the herb and vinegar (not boiling) for 15-20 minutes.

Recipe source: A Gift of Herbs

Betsy's Scented Geranium Treats

Betsy started acquiring unique scented geraniums for us to propagate years ago, and we now have quite the collection to choose from! Each one imparts a unique scent and flavor, and they also offer differing leave shapes, textures and blooms! We like the Peppermint and Fruit Angel varieties in cold drinks, and the nutmeg and Attar of Roses are really lovely in desserts. This cream cheese frosting is a real treat and would be lovely with any of the sweeter smelling varieties!

• Tear the geranium leaves of your choice into small pieces and mix with confectioners sugar then leave it in a warm place overnight so the sugar is infused. Then pick out the leaves, and beat with 1/4 cup cream cheese, 2 tablespoons softened butter and 1 teaspoon of lemon zest until smooth. This is a lovely topping for carrot cake!

Recipe source: Cooking with Herbs

Bonnie's Rosemary Syrup

Over a decade ago we had a lovely dinner with friends in Old Fort, and Bonnie brought dessert - a mace cake which was served with rosemary infused syrup drizzled overtop. I still dream of it today! Bonnie pointed out that any herb infused syrup can be made depending on preferred taste and recipe it's topping.

Rosemary Syrup

• 1 1/4 c sugar

• 1 1/2 c water

• 2 long (4") sprigs rosemary

Make syrup by bringing all ingredients to a boil, covered in a heavy saucepan over medium heat, stirring occassionally, then remove lid and boil 10 minutes. Pour through sieve into bowl, pressing any remaining syrup out of solids and then discarding them. Cool to room temp. For a stronger flavor, allow the rosemary to sit for up to half an hour before straining.