Closed for the Season
Reopening April 1st, 2010
Herbfarm Happenings
With the new year upon us, it's time for us to close for the season. January is a quiet time at the Herbfarm, a time to rest a bit before we kick back into gear and start the planning and growing process for the 2010 season. This year we plan on reopening on April 1st but feel free to check back at this site periodically because as the time gets closer we'll be posting our 2010 hours of operation. Although the Herbfarm is not opening until April preparations for the 2010 season get underway later this month and the greenhouses will be a buzz of activity. We look forward to seeing you in 2010.
About The Salem Herbfarm
Joe and Anne Duncan invite you to visit the Salem Herbfarm, nestled in the town of Salem,
Connecticut. The farm is a labor of love and a continuation of family history. The Herbfarm is located on land once owned and farmed by Anne's grandparents Alice and Edward Mitchell. Today Anne and Joe and their knowledgeable, dedicated, staff, strive to offer Herbfarm visitors a chance to experience shopping in an old-fashioned, traditional environment harkening back to the days before super stores. At the Herbfarm feel free to walk the gardens and grounds, take your time in our antique barn stocked with gifts and gourmet foods, stroll over to visit the llamas and don't hesitate to ask questions about any and every type of herb, annual or perennial we offer. We strive to give you personal service and advice the old fashoned way.
Weddings at the Salem Herbfarm
The Salem Herbfarm is the perfect location for special outdoor events like weddings and private gatherings. Take advantage of our gardens and grounds for your wedding ceremony, pictures and reception while surrounded by flowers and herbs in bloom. Our large tent provides you shelter from the elements as we cater to your every whim. For more information check out our Wedding pages or download our ad by clicking on the image to the right.
The Herb of the Year for 2010: Dill
Dill (Anethum graveolens) is a hardy annual, native to the Mediterranean and Southern Russia regions. Dill leaves, both fresh or dried are used to enhance the flavor of dips, soups and salads and is used in many fish recipes. The taste of dill leaves is similar to that of caraway; the seeds themselves are aromatic. Freshly cut, chopped leaves enhance the flavor of dips, herb butter, soups, salads, fish dishes and vegetables. In the summertime, a simple refreshing dish can be made by combining sliced cucumber with a little mayonnaise and chooped dill.
Back in 1995, the International Herb Association (IHA) began selecting the Herb of the Year in 1995. For more information on the Herbs of the Year as well as a look back at previous years' selections please check out our Herb page.