More about Donna

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Welcome to Cedar Spring Herb Farm!

Our 7 acre site situated in Harwich, on Cape Cod, is an organic herbal oasis including walking trails, herb identification gardens, production gardens, treatment, classroom, picnic area, meditation and ceremonial spaces.

Our herb specialty shops offer our own organic herbal products, organically grown culinary, medicinal and decorative plants, and related botanical products.

Services available include wellness consultations, group lectures and tours, classes, apprentice programs, and ceremonial gatherings.

Cedar Spring Herb Farm is a registered United Plant Savers Botanical Sanctuary working to protect endangered medicinal plants and has signed on to the Safe Cosmetics Compact, a select group of companies dedicated to chemical free personal care products. We look forward to your visit and the opportunity to share with you our understanding of herbs as food and medicine.

A Guide to Herbs

More about Chamomile:

Origins:
The name chamomile is derived from a Greek word meaning 'ground apple.' The plant has an applelike fragrance and flavor. It has long been believed to have gentle healing qualities. The early Egyptians, Greeks, and Romans reportedly used it. In England it was used as a strewing herb for its fresh fragrance, and in Spain it was used to flavor sherry.

Donna's Musings

Wisps, puffs and toxic fragrances!

Why is that we feel we must layer our homes and bodies in scents? As studies have shown indoor air now tests to be considerably more toxic than the air outside. Most air freshener products are synthetic manifestations of chemical compounds, as are many fragrant candles. Now we must watch spellbound as they puff their toxins into our homes in the name of cleanliness!!!

What are we trying to cover up? Better yet, get a diffuser and therapeutic grade essential oils and breathe nature's best rather than science's attempt at duplicating the sweet smells of the Earth.
till next time keep breathing!!

Donna

Try this recipe

1 pound cream cheese, softened
¾ pound sweet butter, softened
1 cup grated Asiago cheese (or very fresh Parmesan)
2 large cloves garlic, finely chopped
¾ cup fresh basil, finely chopped
¼ cup fresh oregano, finely chopped
¾ cup fresh parsley, finely chopped
2 teaspoons Worcestershire Sauce
¾ teaspoon white pepper
¾ cup toasted pine nuts coarsely chopped
½ - ¾ pound provolone cheese, thinly sliced
100-150 Johnny-Jump-Up Flowers for garnish


Cream together the softened cream cheese, butter, and Asiago. Add garlic, basil, oregano, Worcestershire sauce, and pepper, combining thoroughly. Add pine nuts and chopped parsley and mix again until all ingredients are well blended.

Butter a loaf pan or terrine. Line with waxed paper or parchment paper. Layer bottom of pan with provolone cheese slices, then add a layer of the soft cheese mixture and a sprinkling of Johnny-jump-up Flowers. Combine alternate layers of provolone, soft cheese mixture, and flowers, ending with provolone. For good effect, try to get about five layers. Cover with plastic wrap and refrigerate overnight.

Remove from refrigerator and let stand about fifteen minutes before turning out on serving platter. Remove paper and garnish with more Johnny-jump-ups and other edible flowers as available. Serve in slices. It is also delicious served on crackers for hors d’oeuvres. This recipe freezes very well, and slices can be cut off and used when needed. Serves 15-20 as a rich appetizer; 75 for hors d’oeuvres.