The Culinary Garden section is dedicated to edible herbs and plants. This kitchen garden follows the definitive plan established in 1969. However, the plant material is reviewed and updated yearly to include new varieties as they become available in the trade. The two raised bed plots within the Culinary Garden create a themed planting area featuring a combination of herbs and vegetables.
The herbs and plants grown in the Culinary Garden are equally colorful, fragrant, taste-worthy and attractive. They are used to season and flavor foods, both sweet and savory, in cooking and baking. Some of these kitchen herbs have been used for centuries and continue to excel in today’s farm to table recipes.
The herbs and plants are harvested appropriately throughout the growing season. Harvesting not only keeps the herbs healthy, productive and tidy but provides an ongoing resource for products that will be sold in the Fall Herb Fair. Even though harvesting and pruning are necessary, this activity is always done in a mindful way that maintains a resource for our pollinators.
Education is an important part of our mission, so do not hesitate to ask your Culinary questions when you visit the Culinary Garden Section of the Western Reserve Herb Garden.
Please click below to enjoy images of the plants in the Culinary Garden
Photos by Kate Williams