
If common kitchen herbs have started to lose their zest, then maybe it’s time to try something a little different.
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.
-Katie