Our story
Two people, a hillside, and a lot of herbs.
We're a husband-and-wife farm in Saint Vincent. We grow the herbs, blend them in our kitchen, and jar them ourselves — usually the same week they're picked.
Photo · the two of them
The farm
Grown where it's used.
Thyme, scallion, parsley and hot peppers, planted in small rows on the hillside. Picking happens early, before the heat, and only what the week's batch needs.
The kitchen
Blended the week it's picked.
The kitchen is where the recipes live. Everything is washed, chopped and blended by hand in small batches, then tasted before it goes in a jar. No industrial equipment, no filler.
What we don't do
The short list.- No fillers
- If it isn't herbs, pepper, salt or vinegar, it isn't in the jar.
- No preservatives
- The jars are made to be used, not to sit on a shelf for years.
- No big batches
- When the herbs run out, the batch is done until the next pick.
Come and say hello
If you're nearby, message us. If you're not, we can still get a box to you.