In the paths of the Culinary Herb Garden here and there, you will find some common herbs we would like to call to your attention. They are purposefully growing in the herb garden, emerging where they want and providing them the space to grow and thrive wherever they want to be!

Feel free to try a leaf or two, or a small cutting for an experiment for your tea or otherwise.


(Photo courtesy of

Plantain is a premier field treatment for bites and stings, poison ivy and nettle stings – just chew some up and apply to ease the sting. It’s also helpful for inflamed mucous membranes of urinary and digestive system, and a soothing expectorant for dry coughs.


(Photo courtesy of

Dandelion leaves are a wonderful spring tonic. They have a delicate, bitter taste that stimulates digestion and are very nutritious. The leaves, stems and seeds are all edible, with seeds being high in protein. We ask to not harvest the dandelion roots however, so that they can continue to grow in their ‘chosen’ spots.


(Photo courtesy of

Great for wounds and to stop bleeding, yarrow is also an antimicrobial and antiseptic. This plant is great for colds and influenza symptoms, urinary symptoms and digestion. The leaves and flowers can be used when making tea but it can be helpful to mix with other herbs, as its flavor is quite strong.

If you ever need assistance or are unsure about how to pick a herb, please ask a farm staff member for help. If you ever have questions or comments about the herbs or would like to help out in the garden, feel free to get in touch with Sara at