Over the past few years, The Growers Exchange has seen an increased interest in growing herbs for culinary and medicinal uses.
Briscoe White, owner and herb farmer says that "When we opened our doors at the nursery 25 years ago, people only asked for basil, parsley and rosemary, but now, people are asking for unusual varieties like lovage and lemongrass.”
Unusual edible herbs, such as feverfew and bergamot, are just a few of the herbs grown and sourced at The Growers Exchange.
Here’s a “taste” of some rare herbs for adventurous palettes that will spice up any plate:
Sorrel. Otherwise known as the ‘forgotten spinach’, sorrel is among culinary herb plants essential to French cooking. This culinary herb has large, succulent, and slightly acidic-tasting leaves. “Sauté it as you would spinach,” says White. “It’s chock-full of Vitamins C, A, and B1 and Potassium.”
Bold, peppery edible flowers (Nasturtiums, feverfew, bergamot) can all be ingested and used for culinary dishes that need a little "pick- me- up" or garnish. Edible flowers make a delicious addition to your favorite salad, tea, jelly or dessert!
Chervil. Spice up any dish with chervil for a refined taste that hints of French tarragon and parsley.
White suggests planting your unusual edibles now. Although many culinary herbs are warm-weather plants, most don't go dormant in winter. You’ll be surprised that they offer some edible foliage in the cold months.
The Growers Exchange has been experimenting with rare and unusual herbs for decades.
"Through the years, we’ve learned a lot about herbs and love sharing our passion with people to inspire them to grow herbs for beauty and flavor, and to develop an appreciation for these rare and unusual herbs,” says White.