Shagbark Farm in Ohio: Raspberries - Mushrooms - Culinary & Medicinal Herbs - Shagbark Hickory Nuts

HERB & STEVIA PRODUCTION
There are thousands of plants in nature that can be used in the kitchen and for wellness.

We have several gardens filled with culinary and medicinal herbs. We treat the annual stevia much the same as we do all of our other herbs. All herbs are cared for without the use of pesticides or chemicals. We use natural remedies for typical plant problems. As part of our integrated pest management program we use companion planting, a technique used to encourage or discourage pests by installing herbs and flowers that either encourage or discourage these pests.

The beauty of an herb garden is that when you harvest, you are helping the plant by encouraging new growth with each cutting. We harvest as early as May and as late as Thanksgiving with the majority of the harvesting happening in July and August. We harvest small bunches of herbs 5 to 10 stems in a bunch. All of our herbs are air dried in the loft of the barn. Nothing hi-tech. A bunch of herbs, a rubber band to hold them together. Strings attached to the beams of the barn to air dry the rubber banded bunches.

It takes two to three weeks of air drying then they are placed in plastic tubs and processed by "hand" through sifting screens for the desired texture for cooking or for tea. Anything not put into a preserved product is stored in a large glass jar.

Below are the culinary herbs we grow or have grown at our farm. You can read about the medicinal herbs grown at the farm here and stevia production here.

Tarragon

Young Rosemary

Thyme

Young Lavender

Oregano
Greek oregano is the most fragrant and adds the best zip to anything in the pot. Perennial

Tarragon
One of the most versatile and flavorful in my opinion. Add it to salmon fillets or to asparagus soup, it won't ever disappoint! Perennial

Basil & Basil Pistou
One of the basics in the kitchen. Powerful fresh and dried. Awesome on fresh tomatoes or in a soup.

Basil Pistou is a dwarf Basil with a delectable mild flavor and a neat, compact shape. Annual

Dill
The one herb I used grow simply for inclusion in my Herbs de Provence mixture. Annual

Rosemary
My favorite herb. Grows like a shrub in more arid climates. Is great as a marinate for steak or as a star in Summertime lemonade. Perennial

Thyme
Is a fun plant to grow as it gets little white flowers in late summer. I have found that English Thyme is the most reliable and fragrant, though French Thyme is a great second. Thyme is a good partner to roasted chicken, oil and vinegar dressings and any soup you care to make. It is the key ingredient in Jamaican Jerk recipes: (Jerk from Jamaica: Barbecue Caribbean Style ) Perennial

Sage
One of the more reliable plants in my garden and one of the more prominent players in fall and winter cooking. Sage lends itself to poultry, soups and can even be used in the bath tub! Perennial

Lavender
The key to dried Herbs de Provence one of my favorite seasonings. Lavender can also be used in lemonade or in the bath for a relaxing soak. Perennial

Lemon Balm
Adds lemon flavor to anything you want it to. Makes a soothing lemony tea, is a great infusion to rosemary lemonade. Perennial

Mint
One of the most persistent plants in my garden - adds zip to many chocolate desserts, makes a great tea and you can't forget to try the famous Mint Julep cocktail! Perennial

Chamomile
A native of Europe, and was brought by early settlers to North America. Sweet smelling, daisy like flowers sit atop thin stalks and leaves. The Chamomile plant has leaves are slightly bitter tasting. The plants grow from 12 to 30 inches, depending upon variety. Can in containers, is great along a walkway! Offered at market periodically. Annual Perennial

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