Open daily from 9:00-5:00
(Closed July 4th)
Herbfarm Happenings
The calendar may say it's summertime but the weather makes it seem otherwise. Now that your annuals and vegetables are tucked into your garden waiting for the sun to shine turn your attention to filling out the rest of your garden and grounds with perennials, shrubs and herbs.
On sale now: 50% off all Bleeding Heart and Bee Balm; also on sale, 3 1/2" and 4 " Annuals including Proven Winners.
Hanging Baskets: Buy one at regular price and get the second at 50% off.
As always, Kathryn is setting up eye catching displays in our Gift Barn so make sure to stop in there on your next visit.
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 2009: Bay
Bay (Laurus nobilis) is used as a flavoring for soups, stews and marinades primarily in Mediterranean Cuisine although other European and North Ameircan dishes also use bay leaf for flavoring. Its fresh leaves are mild and don't develop their full flavor for several weeks after picking and drying. Crushing its glossy green leaves brings out the bay leaf's aromatic fragrance.
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.